This Easy Vegan Tomato Basil Soup is a comforting, creamy, and flavorful dish that’s perfect for any time of year. Made with simple ingredients like tomatoes, fresh basil, and garlic, this dairy-free soup is easy to prepare and ready in just 30 minutes.
Why You’ll Love This Recipe
- Quick and Simple: Minimal ingredients and ready in half an hour.
- Rich and Creamy: Without dairy, the coconut milk or blended cashews create a luxurious texture.
- Naturally Vegan: Plant-based and full of flavor.
- Customizable: Adjust the seasonings, add veggies, or use your favorite plant-based cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion (diced)
- Garlic cloves (minced)
- Crushed tomatoes (canned or fresh)
- Vegetable broth
- Fresh basil leaves
- Coconut milk or cashew cream (optional, for creaminess)
- Salt
- Black pepper
- Optional: Red pepper flakes for heat, or sugar for balance
- Crusty bread or vegan croutons (for serving)
Directions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add Tomatoes and Broth:
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes, allowing the flavors to meld.
- Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Add Basil and Creaminess:
- Stir in the fresh basil leaves and optional coconut milk or cashew cream for added richness. Simmer for another 2-3 minutes.
- Season and Serve:
- Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust as needed.
- Serve hot with crusty bread or vegan croutons, and garnish with additional basil leaves.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Tomato Basil Soup: Add red pepper flakes or a splash of hot sauce for heat.
- Roasted Tomato Soup: Roast fresh tomatoes, garlic, and onion before blending for a deeper flavor.
- Cream-Free Version: Skip the coconut milk or cashew cream for a lighter soup.
- Protein Boost: Stir in cooked lentils or chickpeas for added protein.
- Herbaceous Twist: Add thyme, oregano, or rosemary for extra herbal notes.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, about 2 pounds of fresh tomatoes (peeled and chopped) can replace a 28-ounce can of crushed tomatoes.
2. How do I make this soup creamier?
Add more coconut milk, cashew cream, or blend extra basil for an ultra-smooth texture.
3. Can I skip the basil?
Basil is key to the flavor, but you can substitute parsley, thyme, or oregano in a pinch.
4. Is this soup gluten-free?
Yes, the soup itself is gluten-free. Just ensure any bread or croutons are gluten-free if serving.
5. How do I balance the acidity of the tomatoes?
Add a pinch of sugar or a splash of coconut milk to mellow the acidity.
6. Can I add other vegetables?
Absolutely! Carrots, celery, or roasted red peppers make great additions.
7. Can I make this soup oil-free?
Sauté the onions and garlic in a splash of vegetable broth instead of olive oil.
8. What pairs well with this soup?
Serve with a vegan grilled cheese sandwich, avocado toast, or a fresh green salad.
9. Can I double the recipe?
Yes, this recipe is easy to scale up. Just ensure you have a large enough pot.
10. How do I store leftovers without losing flavor?
Store in an airtight container and reheat gently, adding a splash of broth if it thickens too much.
Conclusion
This Easy Vegan Tomato Basil Soup is a deliciously creamy, comforting dish that’s simple to make and packed with bold flavors. Whether you’re looking for a quick dinner or a light lunch, this soup is sure to satisfy. Serve it with crusty bread for dipping and enjoy every spoonful!
PrintEasy Vegan Tomato Basil Soup Recipe
This Easy Vegan Tomato Basil Soup is rich, creamy, and bursting with fresh flavors. Made with simple pantry ingredients, it’s perfect for a quick, comforting meal. Serve with crusty bread or a vegan grilled cheese for the ultimate pairing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan / Italian-Inspired
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14 oz/400g) cans of whole or diced tomatoes
- 2 cups (480ml) vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil (or 2 cups fresh basil leaves, packed)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1/2 cup (120ml) unsweetened coconut milk or any plant-based cream (optional, for creaminess)
Instructions
1. Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes until softened.
- Stir in the garlic and cook for 1–2 minutes until fragrant.
2. Build the Soup:
- Add the canned tomatoes (with their juices), vegetable broth, sugar (if using), dried basil, oregano, and red pepper flakes.
- Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
3. Blend the Soup:
- Remove the soup from heat and let it cool slightly.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy. Be cautious with hot liquids.
4. Add Fresh Basil and Creaminess:
- If using fresh basil, stir it into the blended soup and blend again briefly to incorporate.
- Return the soup to low heat and stir in the coconut milk or plant-based cream for a creamy finish.
5. Season and Serve:
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of red pepper flakes if desired.
Notes
- For a heartier soup, add cooked chickpeas or white beans before blending.
- Use fire-roasted canned tomatoes for an extra smoky flavor.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.