Tomato Basil Soup

Homemade creamy Tomato Basil Soup is made with fresh tomatoes simmered with onion, garlic, and sweet basil. It’s a deliciously healthy vegan soup that’s ready in 30 minutes!

Soup is on with this quick and easy tomato soup bursting with tomato flavor! It’s made with just a handful of ingredients in one pot and is a new favorite that I know you’ll love too!

Why We Love This Recipe!

• It’s healthy – made from scratch with good for you whole food plant based ingredients that nourish your body. Plus, it’s 100% dairy-free!
• Easy to customize -if you don’t have all the fresh ingredients, you can swap with canned or dried ingredients.
• It’s quick – around 30 minutes which makes it the perfect solution to your weeknight dinner worries.
• Leftovers taste even better, making this soup great for to-go lunches or to freeze for later!

If you’re a soup lover like myself, a few other delicious soup recipes worth checking out are this Vegan Minestrone Soup, Creamy Broccoli + Red Lentil Soup, simple Roasted Butternut Squash Soup, or Very Good Vegan Split Pea Soup.

Ingredient Notes

Here is everything you will need:

• Tomatoes – use Roma, plum, or tomatoes on the vine (sub with canned as noted in the recipe)
• Onion – I used white but red, yellow, or brown is ok too
• Basil – fresh is best, but can sub with dried basil if needed
• Oregano – dried or fresh
• Garlic – fresh is best, you can sub with garlic powder as well
• Vegetable Broth – low-sodium preferred.
• Vegan cream – use store-bought or make your own vegan cream (can also sub with plant milk or canned coconut milk)
• Salt + pepper – to taste

How To Make Tomato Basil Soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep: Start by prepping the onion and garlic. Quarter the tomatoes or cut them into 1-inch pieces if using larger tomatoes.

Saute: In a heavy bottom pan, saute the onion with oil or water for 7 minutes. Add the garlic and cook 1 minute more.

Add remaining ingredients: Add the tomatoes, basil, oregano, and liquids.

Simmer: Bring the chunky soup to a boil, cover, reduce heat, and simmer for 15 minutes.

Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Taste for flavor, adding more salt as needed.

Recommended equipment: I love using my immersion blender (affiliate link) for pureeing soups, but if you want a smoother soup use a cup blender (it may take two batches as it may not all fit at once).

How To Thicken Vegan Tomato Soup

These are my favorite dairy-free ways to thicken this soup:

• Add 1 – 2 tablespoons Vegan Cream or Vegan Sour Cream.
• Add 1 – 2 tablespoons Tahini or cashew butter.
• Use more pureed tomatoes.

How To Store + Reheat

Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator in a covered container.

Freezer: Tomato basil soup is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in multi-use, freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large freezer ziplock bags. Let thaw before reheating.

Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

Serving Suggestions

This soup is great alone for a light meal but can be made even heartier with a little something extra on the side. Here are a few of my favorite pairings:

• Topping: Top with crumbled Coconut Bacon, croutons, or Crispy Roasted Chickpeas for a crunchy texture.
• Sandwich: It doesn’t get more classic than pairing a vegan grilled cheese sandwich with tomato soup (I used Dave’s Killer Bread + Field Roast Chao vegan cheese). Another great option is this Grilled Hummus Sandwich + Sauteed Onions, Tomato & Arugula, or  Roasted Red Pepper Sandwich!
• Salad: Serve with Classic House Salad or Vegan Caesar Salad.
• Grain: Add up to 1/2 cup of Farro, Quinoa, brown rice, white rice, or even this Cilantro Lime Rice to the soup for texture and healthy carbs.
• Bread: To soak up the juices, serve with homemade Artisan Bread, soft and chewy Vegan Naan, or gluten-free Socca flatbread.

If you try this homemade soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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