Tomato Basil Soup (Vegan)
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 Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Soup
- Method: stovetop, simmer
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil or 1/4 cup water
- 1 large white onion, sliced
- 6 cloves garlic, minced
- 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
- 1/2 cup basil leaves (about 10 -12 large leaves) or 2 teaspoons dried
- 1/2 teaspoon dried oregano
- 2 cups low-sodium vegetable broth
- salt + pepper, to taste
- vegan cream, to serve
Instructions
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.
Notes
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.
Find it online: https://simple-veganista.com/tomato-basil-soup/