Tomato Basil Soup is made with fresh tomatoes simmered with onion, garlic and sweet basil for a deliciously creamy tomato soup that’s ready in about 30 minutes!
Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
Add remaining ingredients: Add the tomatoes, basil, oregano, pinch of salt and pepper, and broth.
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. Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like.
Serve: Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.
If you don’t have good fresh tomatoes, sub with 2 – 28oz. cans whole peeled tomatoes, juices and all.
Other thickening ideas: Add 1 – 2 tablespoons tahini or cashew butter to the pot. Add more pureed tomatoes.
RECOMMENDED EQUIPMENT: I love using my immersion blender (affiliate link) for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer.
Keywords: vegan tomato basil soup, healthy tomato soup