Print

Easy Vegan Tomato Basil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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:
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes until softened.
  3. Stir in the garlic and cook for 1–2 minutes until fragrant.
2. Build the Soup:
  1. Add the canned tomatoes (with their juices), vegetable broth, sugar (if using), dried basil, oregano, and red pepper flakes.
  2. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
3. Blend the Soup:
  1. Remove the soup from heat and let it cool slightly.
  2. 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:
  1. If using fresh basil, stir it into the blended soup and blend again briefly to incorporate.
  2. 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.

Find it online: https://ukfinda.com/easy-vegan-tomato-basil-soup-recipe/