Description
This creamy and flavorful vegan tomato basil soup is a quick and easy meal, perfect for any time of year. Made with ripe tomatoes, fresh basil, and simple ingredients, it’s healthy, dairy-free, and packed with flavor. It’s perfect for lunch or dinner, and pairs wonderfully with a crusty slice of bread or a vegan grilled cheese sandwich.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes (or 6–8 fresh tomatoes, diced)
- 2 cups vegetable broth
- 1 cup coconut milk (or another non-dairy milk for creaminess)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano (optional)
- 1 tablespoon balsamic vinegar (optional, for added depth)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the canned tomatoes (or fresh diced tomatoes), vegetable broth, tomato paste, sugar (if using), salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the soup simmer for about 20 minutes to let the flavors meld together.
- Stir in the coconut milk and chopped basil leaves. Cook for another 5 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches.
- Taste and adjust seasoning as needed, adding more salt, pepper, or balsamic vinegar if desired.
- Serve hot, garnished with extra fresh basil, and enjoy!
Notes
- For a richer flavor, roast the tomatoes in the oven with olive oil before adding them to the soup.
- You can also add red pepper flakes for a spicy kick.
- If you prefer a thicker soup, reduce the amount of vegetable broth.
- Serve with a drizzle of olive oil or a dollop of vegan sour cream for extra creaminess.