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- 2 tablespoons olive oil - 1 medium onion, chopped - 3 garlic cloves, minced - 2 cans (14 oz each) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for dairy-free) - 2 cups fresh spinach, chopped - ½ cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish When I prepare One Pot Tuscan Tomato Soup, I focus on fresh and simple ingredients. First, the olive oil is the base of flavor. It adds richness to the soup. I usually heat it in a large pot over medium heat. Next, I chop one medium onion. It brings sweetness and depth to the dish. I add the onion and let it cook until it turns soft and translucent. Then, I add minced garlic. It gives a lovely aroma and boosts flavor. For the heart of the soup, I use two cans of diced tomatoes. The juice from the tomatoes adds a nice tang. I don’t drain them; the liquid is vital for the soup's base. I mix in four cups of vegetable broth. This makes the soup hearty and filling. I also love using dried herbs. A teaspoon of dried basil and oregano adds warmth and earthiness. I sprinkle in red pepper flakes for a hint of heat. You can adjust this to your taste. To make the soup creamy, I add one cup of heavy cream. If you prefer dairy-free, coconut cream works great too. Fresh spinach is a must! I chop two cups and stir it in at the end. It adds color and nutrients. Finally, I often use grated Parmesan cheese. It gives a nice salty touch. I save some for garnish along with fresh basil leaves. This adds a fresh and vibrant flavor to the finished soup. 1. Sautéing the Onion and Garlic Start by heating the olive oil in a large pot over medium heat. Add the chopped onion. Cook it for about five minutes. This will make the onion soft and sweet. Next, toss in the minced garlic. Sauté for one to two minutes. You want it fragrant but not burnt. 2. Combining Fresh and Canned Ingredients Now, add two cans of diced tomatoes, including their juices. Pour in four cups of vegetable broth next. Add a teaspoon of dried basil and oregano. Toss in half a teaspoon of red pepper flakes, plus salt and pepper to taste. Stir everything well. Bring this mixture to a gentle simmer. 3. Simmering to Blend Flavors Let the soup simmer for 15 to 20 minutes. This process allows all the flavors to blend nicely. The tomatoes will break down a bit, creating a rich base. You can stir occasionally to keep it even. 4. Adding Cream and Fresh Spinach After the soup has simmered, stir in one cup of heavy cream. If you prefer, you can use coconut cream for a dairy-free option. Then, add two cups of fresh, chopped spinach. Cook for another five minutes. This will wilt the spinach and make it bright green. 5. Final Touches with Cheese and Seasoning If you want, mix in half a cup of grated Parmesan cheese. This adds a nice creaminess and depth. Taste the soup and adjust the seasoning if needed. Serve the soup hot. Garnish with fresh basil leaves on top. If you like cheese, add more Parmesan as a final touch. Enjoy your One Pot Tuscan Tomato Soup with crusty bread or a grilled cheese sandwich for a delightful meal! - Adjusting Spice Levels You can change the heat by adding or reducing red pepper flakes. Start with less if you prefer milder soup. Taste as you go. This way, you get the spice just right for you. - Improving Flavor with Fresh Herbs Fresh herbs add a bright taste. Try adding fresh basil or parsley at the end of cooking. You can also sprinkle them on top as garnish for color and flavor. - Cream Alternatives for Dietary Needs If you want a dairy-free option, use coconut cream. It gives a nice richness. Also, almond milk can work if you want a lighter soup. - Ideal Pairings for One Pot Tuscan Tomato Soup This soup goes great with crusty bread or a grilled cheese sandwich. You can even serve it with a side salad for a fuller meal. - Presentation Ideas for Visual Appeal Serve your soup in shallow bowls. Drizzle a bit of olive oil on top for extra taste. Add a sprinkle of Parmesan and fresh basil leaves as a final touch. This makes the dish look as good as it tastes! {{image_2}} One pot Tuscan tomato soup is very flexible. You can change it to fit your taste. Here are a few fun ways to make this soup your own. - Adding Protein Options: Chicken or Beans You can add cooked chicken or beans for extra protein. Shredded rotisserie chicken works well. If you prefer beans, try white beans or chickpeas. They add texture and make the soup heartier. - Vegetarian and Vegan Adjustments To make it vegetarian, skip the chicken and use vegetable broth. For a vegan soup, swap heavy cream with coconut cream or cashew cream. This keeps the soup rich and creamy without dairy. - Incorporating Seasonal Ingredients Use seasonal veggies for added flavor. Fresh zucchini, bell peppers, or carrots can brighten the soup. Just chop them small and add them with the onions. This keeps things fresh and exciting every time you make it. Feel free to experiment! This soup is a canvas, and you are the artist. - Refrigeration Tips: Once your soup cools, pour it into a clean, airtight container. This keeps it fresh for up to five days. Make sure to label the container with the date so you know when it was made. - Freezing for Long-term Storage: To freeze, use freezer-safe bags or containers. Leave some space for the soup to expand. It lasts well for about three months. When ready to eat, thaw it overnight in the fridge. - Best Methods to Retain Flavor and Texture: The microwave is quick but may lose some texture. Heat on medium power in short bursts. Stir often. For the stovetop, pour the soup into a pot. Heat on low to medium heat, stirring until warm. This helps keep the flavors bright and the cream smooth. Can I make this soup gluten-free? Yes, you can make this soup gluten-free. Just ensure your vegetable broth is gluten-free. Most brands offer gluten-free options. How can I store leftovers optimally? Store leftovers in an airtight container. Keep it in the fridge for up to three days. For longer storage, freeze the soup in portions. What are the best herbs to use in this recipe? Dried basil and oregano work great. You can also add thyme or parsley for more flavor. Fresh herbs can add a vibrant touch, too. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. You will need about 2 pounds, diced. Cook them down for about 30 minutes before adding broth. How do I make the soup spicier? To add spice, increase the red pepper flakes. You can also add a dash of hot sauce or sliced jalapeños for more heat. Adjust to your taste! This blog post covers the key ingredients, steps, and tips for making One Pot Tuscan Tomato Soup. You learned about essential ingredients like fresh veggies, canned tomatoes, and herbs. The step-by-step guide helps you prepare a creamy, delicious soup. I shared tips for flavor and serving suggestions. Lastly, we looked at variations to suit different diets and how to store and reheat your soup. Enjoy making this tasty dish that warms the soul, and get creative with your own twists!

One Pot Tuscan Tomato Soup

Warm up your evenings with this delightful One Pot Tuscan Tomato Soup recipe! Featuring rich tomatoes, fragrant herbs, and creamy goodness, this simple dish comes together in just 35 minutes. Perfectly paired with crusty bread, it's a comforting meal for any day. Discover how to create this tasty soup that’s full of flavor and nutrients. Click through for the full recipe and tips to make your next dinner unforgettable!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (14 oz each) diced tomatoes, undrained

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup heavy cream (or coconut cream for dairy-free)

2 cups fresh spinach, chopped

½ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions
 

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

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

      Add the canned diced tomatoes (with their juices) to the pot along with the vegetable broth, dried basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.

        Let the soup cook for about 15-20 minutes, allowing the flavors to meld.

          Stir in the heavy cream and fresh spinach, cooking for another 5 minutes until the spinach is wilted.

            If using, stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning if needed.

              Serve hot, garnished with fresh basil leaves and additional Parmesan on top if desired.

                Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                  - Presentation Tips: Serve the soup in shallow bowls, drizzling a little extra olive oil on top for added flavor, and accompany it with crusty bread or grilled cheese sandwiches.