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To make a great homemade tomato soup, you need some key ingredients that bring flavor and depth. Here’s what you should gather: - 6 ripe tomatoes, chopped - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 carrot, peeled and diced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer taste) - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients work together to create a rich and warm soup. The tomatoes give a fresh taste, while the coconut milk adds creaminess. You can adjust the soup based on what is in season. In summer, use fresh garden tomatoes for a sweeter flavor. In fall, add roasted peppers or pumpkin for a cozy touch. Winter is perfect for using canned tomatoes when fresh ones are hard to find. You can also mix in seasonal herbs like thyme or rosemary to change the flavor profile. Having the right tools makes cooking easier. Here are some things I recommend: - A large pot for cooking the soup - A wooden spoon for stirring - A sharp knife for chopping - A cutting board for prep - An immersion blender for pureeing (or a regular blender) - Measuring cups and spoons for accuracy These tools help you create a smooth and tasty soup. Each one plays a role in ensuring your cooking process is simple and efficient. For the complete guide to this recipe, check out the Full Recipe. Start by gathering your ingredients. You will need: - 6 ripe tomatoes, chopped - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 carrot, peeled and diced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer taste) - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - Fresh basil leaves for garnish Wash your tomatoes well. Chop them into small pieces. Next, finely chop the onion and garlic. Peel and dice the carrot into small bits. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until they turn soft and clear, about 5 minutes. This step adds great flavor to your soup. Now, stir in the diced carrot. Cook for another 3 to 4 minutes. You want the carrot to soften a bit, but not mushy. Then, add the chopped tomatoes, vegetable broth, dried basil, and sugar. Bring the mixture to a simmer. Cover the pot and let it cook for about 20 minutes. This allows the tomatoes and carrots to soften completely. After cooking, use an immersion blender to puree the soup until smooth. If you don’t have one, transfer the soup in batches to a blender. Blend until creamy. Return the soup to the pot over low heat. Stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes. Serve your homemade tomato soup hot. Use large bowls for a cozy feel. For a nice touch, add a swirl of coconut milk on top. Sprinkle some freshly chopped basil for color and flavor. Enjoy with a slice of crusty bread or a grilled cheese sandwich for a comforting meal. This recipe, known as Heavenly Creamy Tomato Soup, is both simple and satisfying. To make your soup taste great, you can add a few simple things. Fresh herbs, like basil or thyme, can boost the flavor. You can also squeeze some lemon juice for brightness. If you like spice, a pinch of red pepper flakes adds heat. Roasting the tomatoes before cooking can deepen their taste. Use good quality broth; it makes a big difference in flavor. When making tomato soup, avoid using unripe tomatoes. They can taste sour and not sweet. Don't skip the sugar; it balances the acidity from the tomatoes. Overcooking can lead to a dull flavor, so keep an eye on the time. If you blend too long, your soup can become too thin. Make sure to season well with salt and pepper to bring out all the flavors. Tomato soup pairs well with many sides. A classic choice is a grilled cheese sandwich. The crunch and cheese complement the soup nicely. You could also serve it with crusty bread for dipping. A side salad with fresh greens adds a nice touch. For a fun twist, try serving it with crispy bacon bits on top. Enjoy your comforting meal! {{image_2}} To make a creamy tomato soup, you should add coconut milk or heavy cream. This gives the soup a rich flavor and smooth texture. Start with the basic recipe. Once you blend the soup, stir in the coconut milk. Heat it gently for a few minutes. You can also sprinkle some cheese on top before serving for extra creaminess. For a vegan version, just skip the coconut milk and heavy cream. Use vegetable broth as your base. Instead of cream, you can blend in some soaked cashews for a creamy feel. This gives the soup a nice body without dairy. You can also add extra veggies like bell peppers or zucchini for more nutrients and flavor. If you like heat, try adding some spices. A pinch of red pepper flakes or a dash of hot sauce can spice things up. You can also toss in diced jalapeños when cooking the onions. This will give your soup a nice kick without overpowering the tomato flavor. Serve it with a dollop of sour cream to cool it down a bit. For more ideas, check out the Full Recipe. Store your leftover soup in a container with a tight lid. Make sure it cools down first. Place it in the fridge if you plan to eat it within a few days. It stays fresh for about three to four days. If you want to keep it longer, freezing is best. When you are ready to enjoy your soup again, use a pot for the best taste. Pour the soup in and heat it over low to medium heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. Make sure it gets hot all the way through. To freeze tomato soup, cool it completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup expands when frozen. Label the bags with the date. It keeps well for up to three months. When you want some, just thaw it overnight in the fridge and reheat. For the full recipe, check the details above. Yes, you can use canned tomatoes for this recipe. They work well when fresh tomatoes are not in season. Look for whole or diced canned tomatoes. Just drain them and add them to the pot. This will save you time and still give you great flavor. Homemade tomato soup lasts about 5 days in the fridge. Make sure to store it in an airtight container. Before serving, just heat it on the stove or in the microwave. If you want to keep it longer, consider freezing it. You can serve many things with tomato soup. Grilled cheese is a classic choice. It pairs well with crusty bread or a fresh salad. For a fun twist, try adding some croutons or a sprinkle of cheese on top. Each option enhances the comforting taste of the soup. For the complete recipe, check out the Full Recipe link. Homemade tomato soup is simple and rewarding. We explored key ingredients and cooking tools. You learned how to prepare, cook, and serve this comforting dish. I shared tips for better flavors and common mistakes to avoid. We also discussed tasty variations and storage tips for later enjoyment. Homemade tomato soup brings warmth and joy to any meal. Now, you can create your own perfect bowl! Enjoy each spoonful and make it your own.

Homemade Tomato Soup

Discover the ultimate comfort food with this Heavenly Creamy Tomato Soup recipe! Made with ripe tomatoes, garlic, and a touch of coconut milk, this soup is both creamy and delicious. Perfect for cozy nights, it's easy to prepare in just 35 minutes. Dive into the rich flavors and enjoy a bowl garnished with fresh basil for that extra touch. Click through now to explore this recipe and warm your soul with every spoonful!
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Ingredients
  

6 ripe tomatoes, chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1 carrot, peeled and diced

2 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer taste)

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon sugar

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).

    Stir in the diced carrot and cook for an additional 3-4 minutes until slightly softened.

      Add the chopped tomatoes, vegetable broth, dried basil, and sugar. Bring the mixture to a simmer.

        Cover and let it cook for about 20 minutes, until the tomatoes and carrots are fully softened.

          Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

            Return the soup to the pot over low heat. Stir in the coconut milk, and season with salt and pepper to taste. Heat through for another 5 minutes.

              Serve hot, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                  - Presentation Tips: Serve the soup in large bowls, with a swirl of coconut milk on top and sprinkle some freshly chopped basil for an inviting look.