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Creamy Tomato Basil Soup with Shredded Cheese

Creamy Tomato Basil Soup with Shredded Cheese

Creamy Tomato Basil Soup with Shredded Cheese is the perfect comforting dish to warm you up on a chilly evening. This easily made soup is rich, vibrant, and bursting with flavor. The combination of canned tomatoes, fresh basil, and a generous splash of heavy cream creates a luscious consistency that’s topped off with melty shredded cheese. It’s a delightful weeknight meal that’s simple enough for any home cook to whip up.

Why You’ll Love This Recipe

This creamy tomato basil soup is not just delicious; it’s also quick and satisfying. Here’s why it’s a must-try:

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  • Comforting Flavor: The rich tomato base is enhanced by fresh basil and cream.
  • Quick to Make: Ready in under 30 minutes!
  • Versatile: Perfect as a starter or a light main dish.
  • Freezes Well: Make a big batch and save some for later.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • 1 cup shredded mozzarella cheese
  • Extra basil leaves for garnish

How to Make Creamy Tomato Basil Soup

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
  6. Return the pot to low heat, then stir in the heavy cream and chopped basil. Simmer for an additional 5 minutes until heated through.
  7. Serve hot, topped with shredded mozzarella cheese and extra basil leaves for garnish.

Tips for the Best Results

  • Use good quality canned tomatoes for the best flavor.
  • Adjust the amount of heavy cream based on your preference for richness.
  • For added depth, consider adding a splash of balsamic vinegar before serving.

Easy Variations

  • For a spicy kick, add a pinch of red pepper flakes when sautéing the onions.
  • Substitute half of the heavy cream with coconut milk for a dairy-free version.
  • Add cooked pasta or rice for a heartier meal.

What to Serve With It

  • A classic grilled cheese sandwich for dipping.
  • Crusty bread or breadsticks for a satisfying crunch.
  • A fresh green salad for a light side.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it has thickened too much.

Recipe Card

Recipe Name: Creamy Tomato Basil Soup with Shredded Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • 1 cup shredded mozzarella cheese
  • Extra basil leaves for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
  6. Return the pot to low heat, then stir in the heavy cream and chopped basil. Simmer for an additional 5 minutes until heated through.
  7. Serve hot, topped with shredded mozzarella cheese and extra basil leaves for garnish.

Notes: Adjust seasoning to taste. Enjoy with your favorite bread for dipping!

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