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For the Rustic Tomato Basil Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 garlic cloves, minced - 2 pounds ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 cup vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1/2 cup fresh basil leaves, roughly chopped - 1/2 teaspoon dried oregano - 1/4 cup heavy cream (optional for creaminess) - Crusty bread for serving Using fresh ingredients makes a big difference. Look for ripe tomatoes that feel firm. When you smell them, they should smell sweet and earthy. The onion should be dry, with no soft spots. Fresh garlic gives a stronger flavor than jarred. Choose good quality olive oil for a richer taste. If you can, use homemade broth for depth, but store-bought works too. Fresh basil adds brightness, while dried oregano gives warmth to the soup. If you want to switch things up, here are some ideas: - Tomatoes: If fresh tomatoes aren't available, canned tomatoes work just as well. - Vegetable broth: You can use chicken broth for a different flavor. - Heavy cream: For a lighter soup, skip the cream or use coconut milk. - Fresh basil: Dried basil can replace fresh, but use less—about 1 tablespoon. - Onion: Shallots or leeks can also work if you want a different taste. Using these substitutions can help you make the soup fit your taste or what you have on hand. For the full recipe, check the link above. To start, gather all your ingredients. You need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 garlic cloves, minced - 2 pounds ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 cup vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1/2 cup fresh basil leaves, roughly chopped - 1/2 teaspoon dried oregano - 1/4 cup heavy cream (optional for creaminess) - Crusty bread for serving Chopping the onion and garlic is simple. Just cut them small enough to cook well. If using fresh tomatoes, wash and chop them. If you choose canned tomatoes, open the cans and set them aside. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes. You want the onion to be soft and clear. Next, stir in the minced garlic and cook for another 1-2 minutes. This step adds great flavor. Now, add the chopped tomatoes or the canned tomatoes, along with the vegetable broth. Sprinkle in the sugar, salt, pepper, and dried oregano. Bring this mixture to a simmer. Let it cook for 20-30 minutes. Stir it now and then. You want the tomatoes to break down and mix well with the other flavors. Once done, take the pot off the heat. Use an immersion blender to puree the soup until it's smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. If you want it creamier, stir in the heavy cream. Return the pot to low heat. Add the fresh basil and let it wilt slightly. Taste the soup and adjust the seasoning if needed. When blending, do it in small batches if you use a regular blender. Fill it halfway to avoid spills. Always vent the lid slightly to let steam escape. If you prefer a chunkier soup, blend for less time. If you want it very smooth, blend longer. Adjust the texture to what you like best. For a perfect finish, serve the soup hot. Add a few extra basil leaves on top and enjoy it with crusty bread. This soup is not just a meal; it’s a warm hug in a bowl. For the full recipe, check out the complete instructions. To boost the taste of your Rustic Tomato Basil Soup, use fresh ingredients. Fresh tomatoes make a big difference. If you can, grow your own basil. Fresh basil gives the best flavor. When cooking, add the salt at the end. This helps keep the soup bright. You can also try adding a splash of balsamic vinegar for depth. A little sugar balances the acidity of the tomatoes. One common mistake is not cooking the onions long enough. They should be soft and sweet. Don't skip the garlic; it adds a rich taste. Also, be careful with the blending. If the soup is too hot, it can splatter. Allow it to cool slightly before blending. Lastly, remember to taste your soup. Season it to your liking before serving. Crusty bread is the perfect partner for your soup. Choose a baguette or sourdough for the best texture. You can toast the bread for a nice crunch. Try adding some garlic butter on top. This adds a great flavor and aroma. If you want, sprinkle some cheese over the bread. Melted cheese pairs wonderfully with the soup. Enjoy your meal with a slice of bread, and you’ll feel cozy and satisfied. For the full recipe, check the Rustic Tomato Basil Soup section. {{image_2}} To make a creamy tomato basil soup, add heavy cream. After blending, stir in the cream. This gives the soup a rich, smooth texture. It makes each spoonful feel special. You can start with the Full Recipe and just add that cream! Roasting your tomatoes first brings out deep flavors. Simply cut the tomatoes in half, drizzle olive oil, and roast them at 400°F for about 30 minutes. Once roasted, add them to your pot with the broth. This adds sweetness and a smoky taste, making your soup even better. Want to make it heartier? Add cooked chicken or beans. Shredded chicken works well. Just mix it in before serving. For a vegetarian option, add canned beans like cannellini or chickpeas. This makes the soup filling and boosts nutrition. To keep your soup fresh, let it cool first. Pour the soup into an airtight container. Seal it tight and place it in the fridge. It will last for about three days. When you are ready to eat, just reheat it. If you want to store it for longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. Label each container with the date. Your soup can last up to three months in the freezer. When reheating, use a pot on the stove for best flavor. Heat it over medium-low heat. Stir often to avoid sticking. If it seems thick, add a splash of broth or water. For a quick option, use the microwave. Heat in short bursts, stirring in between. Enjoy your delicious Rustic Tomato Basil Soup! For the full recipe, refer back to the earlier section. Tomato basil soup offers many health perks. Tomatoes are rich in vitamins like C and K. They also have antioxidants, which help fight free radicals. Basil adds flavor and has anti-inflammatory properties. The olive oil provides healthy fats that support heart health. This soup can be a light meal or a starter, making it great for any diet. Yes, you can make this soup in advance. It keeps well in the fridge for up to five days. Just let it cool before storing it in an airtight container. You can also freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight and reheat on the stove. If your soup is too thin, there are easy ways to thicken it. You can add a bit of tomato paste to boost both thickness and flavor. Another option is to mix in some cooked rice or pasta. If you prefer, blend in a few extra tomatoes. This will give the soup a richer texture. For the full recipe, check out the Rustic Tomato Basil Soup . Enjoy this simple comfort food! You now know how to make a great tomato basil soup. We covered ingredients, quality tips, and clever substitutes. You learned step-by-step cooking methods and how to blend for that perfect texture. I shared best practices and common mistakes to avoid, plus some amazing pairing ideas. Variations keep it fresh, from creamy to roasted. Lastly, we talked about proper storage and answered frequent questions. Keep these tips in mind, and enjoy your delicious soup! You have all the tools to make it a hit.

Rustic Tomato Basil Soup

Warm up your day with this delicious Rustic Tomato Basil Soup that’s bursting with flavor! Made with fresh tomatoes, aromatic garlic, and fragrant basil, this easy recipe will comfort your soul and satisfy your taste buds. Perfect for a cozy night in or a gathering with friends, serve it alongside crusty bread for a complete meal. Click through to explore this delightful recipe and bring warmth to your table today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 pounds ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)

1 cup vegetable broth

1 teaspoon sugar

Salt and pepper to taste

1/2 cup fresh basil leaves, roughly chopped

1/2 teaspoon dried oregano

1/4 cup heavy cream (optional for creaminess)

Crusty bread for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Add the chopped tomatoes (or canned tomatoes with their juice) to the pot, along with the vegetable broth.

        Sprinkle in the sugar, salt, pepper, and dried oregano. Bring the mixture to a simmer and let it cook for about 20-30 minutes, stirring occasionally, until the tomatoes are broken down and the flavors meld.

          Remove the pot from heat and use an immersion blender to puree the soup until smooth (or carefully transfer the soup in batches to a blender).

            If using, stir in the heavy cream for added richness. Return to low heat and mix in the fresh basil, allowing it to wilt slightly.

              Taste and adjust seasoning as necessary.

                Serve hot, garnished with a few extra basil leaves and accompanied by crusty bread for dipping.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6