Okay, so, picture this: it’s a chilly evening, maybe even raining, and all you want is a big bowl of something warm and comforting, right? For me, that’s always been tomato soup. Seriously, I could eat it every single day! But sometimes, the classic versions just feel…heavy. And that’s where my *Creamy Tomato Basil Soup (No Cream!)* comes in.
I set out to create a healthier version, something super satisfying that also fits my vegan lifestyle. And guess what? I nailed it! This soup is seriously creamy, but NO cream (shhh, it’s a secret!). It’s also super easy to whip up, full of flavor, and honestly? Even my picky-eater kids gobble it up. Trust me, you’re gonna love it.
Why You’ll Love This *Creamy Tomato Basil Soup (No Cream!)*
Okay, so, why is this soup so darn good? Let me tell you!
- It’s ridiculously easy to make. Seriously, even if you’re a beginner cook, you’ve got this!
- We’re talking simple ingredients you probably already have in your pantry. Score!
- The flavor? Oh my goodness, it’s flavorful! The basil just makes it pop.
- Big bonus: it’s vegan-friendly! Yes, everyone can enjoy this bowl of goodness.
- It’s actually healthy. We’re sneaking in some veggies here, folks!
- And finally, it’s totally family-friendly! My kids ask for it all the time.
Ingredients for the Best *Creamy Tomato Basil Soup (No Cream!)*
Alright, let’s get down to the good stuff: the ingredients! You won’t believe how easy this is. Basically, we’re talking simple, fresh, and delicious. You’ll need:
- About 2 tablespoons of good quality extra virgin olive oil.
- One medium onion, chopped (I like yellow, but use what you have!).
- Two cloves of garlic, minced.
- Two (28 ounce) cans of crushed tomatoes. The better the tomatoes, the better the soup!
- Four cups of low-sodium vegetable broth.
- A half a cup of fresh basil leaves, chopped.
- And finally, some salt and freshly ground black pepper to taste. Season generously – it makes all the difference!
That’s it! See? Super easy. You probably already have most of this stuff in your kitchen right now.
Step-by-Step Instructions: How to Make *Creamy Tomato Basil Soup (No Cream!)*
Okay, friends, let’s get cooking! This soup is seriously simple, and the steps are a breeze. Just follow along, and you’ll have a bowl of creamy, dreamy goodness in no time. I promise!
Preparing the Base
First up, we’re building the flavor base. Grab a large pot – a Dutch oven works great, but any big pot will do. Pour in those 2 tablespoons of olive oil, and turn the heat to medium. Let it heat up for just a minute. Next, toss in your chopped onion and let it sauté for about 5 minutes. You’ll want it to soften up and become translucent. Don’t rush this step – it’s key for that amazing flavor! Then, add the minced garlic and cook for just another minute. Careful, you don’t want it to burn!
Simmering the Soup
Now, for the main event! Pour in those two cans of crushed tomatoes, followed by the four cups of vegetable broth. Give it a good stir to combine everything. Bring it to a gentle simmer – you’ll see little bubbles coming to the surface. Reduce the heat a bit to maintain that gentle simmer, and let it cook for about 20 minutes. Stir it occasionally, like every five minutes or so, to make sure nothing sticks to the bottom. This is when the magic happens!
Blending and Finishing
Almost there, I promise! Take the pot off the heat. Now, stir in that beautiful, fragrant half a cup of fresh basil. Mmm, the smell is amazing, right? Next up: the blending! I love using an immersion blender right in the pot – makes cleanup a snap! But you can also carefully transfer the soup to a regular blender in batches (be extra careful with hot liquids!). Blend until it’s perfectly smooth and creamy. Taste it and season generously with salt and pepper. If, like me, you want an *extra* smooth soup, you can strain it through a fine-mesh sieve before serving. But honestly? It’s delicious either way!
Tips for Success with Your *Creamy Tomato Basil Soup (No Cream!)*
You know, making soup is pretty forgiving, but a few little tricks can take this *Creamy Tomato Basil Soup (No Cream!)* from good to AMAZING. Trust me, I’ve made a LOT of soup in my time!
First off, the tomatoes! Use high-quality crushed tomatoes. Seriously, it makes a HUGE difference in the final flavor. I usually go for San Marzano if I can find them, but any good brand will do. Also, don’t overcook the garlic when you sauté it. You just want it fragrant, not burnt and bitter! That one mistake can ruin a whole batch, which I have sadly done!
For extra creaminess, blend the soup until it’s super smooth. An immersion blender is your best friend here! And lastly – and this is key – taste and season as you go. Add salt and pepper gradually until it tastes *perfect* to you. Everyone’s taste buds are different, so don’t be afraid to adjust!
Ingredient Notes and Substitutions for *Creamy Tomato Basil Soup (No Cream!)*
Okay, let’s talk about the stars of this *Creamy Tomato Basil Soup (No Cream!)* and what to do if you don’t have them on hand. First up, the basil. Fresh basil is *totally* the way to go – it just sings in this soup. But hey, life happens! If you don’t have fresh, you can totally use 1 tablespoon of dried basil. It won’t be *quite* as amazing, but it’ll still be delicious.
As for the tomatoes? Feel free to mix it up! I usually go for crushed tomatoes, but you can use diced tomatoes or even fire-roasted tomatoes for a richer, smokier flavor. Just make sure you like the flavor of the tomatoes, because it’s the base of the entire soup! You know, sometimes I even use a mix! One can fire roasted and one can crushed! Ooooh, so good!
Serving Suggestions to Complement Your *Creamy Tomato Basil Soup (No Cream!)*
So, you’ve got this amazing soup! Now, what do you serve with it? Honestly, the options are endless, but let me give you a few ideas for a perfect pairing.
My go-to is a classic grilled cheese sandwich, because who doesn’t love that? Also, some nice, crusty bread does the trick for sopping up every last drop. For a lighter meal, try a simple side salad, or a hearty vegan sandwich with some yummy fillings. Any choice is the correct choice! Seriously, you can’t go wrong!
Make-Ahead & Storage Tips for *Creamy Tomato Basil Soup (No Cream!)*
Okay, so, you’re making this amazing soup, but maybe you don’t have time to eat it right away? No problem! This *Creamy Tomato Basil Soup (No Cream!)* is perfect for making ahead. You can totally make a big batch on the weekend and enjoy it all week long!
To store: Let the soup cool completely, then pop it in an airtight container in your fridge. It’ll keep for about 3-4 days. To freeze: Freeze it in freezer-safe bags or containers. Just let it thaw in the fridge overnight before reheating. You can also freeze it in individual portions for easy, grab-and-go lunches! So convenient!
Frequently Asked Questions About *Creamy Tomato Basil Soup (No Cream!)*
You’ve got questions? I’ve (hopefully) got answers! Here are some of the most common questions I get about my *Creamy Tomato Basil Soup (No Cream!)*. I want you to have the easiest, yummiest experience possible!
Can I use different types of tomatoes?
Absolutely! Feel free to experiment with different tomatoes. Diced tomatoes, San Marzano tomatoes, even fire-roasted tomatoes. Each type will add its own unique flavor profile. Just make sure they are tomatoes that you also enjoy because they are the star of the show!
How can I make the soup thicker?
If you want a thicker soup, there are a couple of tricks! Easy one: Let the soup simmer longer, which reduces the liquid. You could also stir in a tablespoon or two of cornstarch or all-purpose flour mixed with a little cold water to create a slurry. Get the slurry in before your final heat up! Just make sure for the slurry, you *always* whisk it in cold water first.
Can I add other vegetables?
Definitely! This *Creamy Tomato Basil Soup (No Cream!)* is a great base for adding other veggies. Sauté some carrots, celery, and even bell peppers with the onions for extra nutrition. Just make sure the veggies are about the same size so they cook evenly.
Is this soup gluten-free?
Yes, my *Creamy Tomato Basil Soup (No Cream!)* recipe is naturally gluten-free! As long as you use gluten-free vegetable broth and make sure your other ingredients are also gluten-free, like your garnishes, you’re good to go.
Nutritional Information for *Creamy Tomato Basil Soup (No Cream!)*
Okay, so before you dive in, let me just say: the nutritional info below is just an *estimate*. It can vary a little bit based on which brands of ingredients you use, how much salt you add (I’m a salt fiend!), and even how exact your measuring is. Don’t stress about being perfect, just focus on enjoying this super tasty soup!
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Creamy Tomato Basil Soup (No Cream!)
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and creamy tomato basil soup made without any cream.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes and vegetable broth.
- Bring to a simmer and cook for 20 minutes.
- Remove from heat and stir in basil.
- Season with salt and pepper.
- Use an immersion blender to blend the soup until smooth.
Notes
- For a smoother soup, strain it after blending.
- Garnish with extra basil or a swirl of olive oil.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tomato soup, basil soup, vegan soup, creamy soup, easy soup