Vegan Creamy Tomato Basil Soup

Rich and Silky Vegan Creamy Tomato Basil Soup

/ Vegan Recipes / By

Craving a comforting bowl of soup that doesn’t compromise on flavor? This Vegan Creamy Tomato Basil Soup recipe is just the ticket. With its rich, velvety texture and the bright freshness of basil, it’s a delicious way to enjoy a warm meal without any animal products. Whether you’re a dedicated vegan or just exploring plant-based dishes, this soup will satisfy your taste buds and warm your soul.

What makes this vegan recipe stand out is its simplicity. You can whip it up in no time using everyday ingredients from your pantry. The combination of sweet tomatoes and aromatic basil creates a symphony of flavors that dance in your mouth. Trust me, you’ll want to make this soup a regular on your dinner table.

A Deliciously Creamy Vegan Tomato Basil Soup

A bowl of vegan creamy tomato basil soup garnished with basil leaves and coconut cream, accompanied by crusty bread on a wooden table.

This Vegan Creamy Tomato Basil Soup is a luscious blend of ripe tomatoes, fragrant basil, and silky coconut milk that delivers a delectable taste. It’s the perfect balance of tangy and sweet, with a creamy consistency that makes every spoonful enjoyable.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cans (14 oz each) crushed tomatoes
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Sauté the Aromatics: 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 cook for an additional minute until fragrant.
  2. Add the Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 15 minutes to meld the flavors.
  3. Blend Until Smooth: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
  4. Stir in Coconut Milk and Basil: Return the blended soup to the pot, then add the coconut milk, chopped basil, and oregano. Stir to combine and season with salt and pepper to taste. Heat gently for another 5 minutes.
  5. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy it hot with crusty bread or a side salad.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 180kcal
  • Fat: 10g
  • Protein: 3g
  • Carbohydrates: 20g