Print

TOMATO BASIL SOUP (VEGAN)

top down view of bowl with serving of tomato basil soup and items surrounding.

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!

Scale

Ingredients

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, pinch of salt and pepper, and water.

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. 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 cans (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. For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan tomato basil soup, tomato basil soup recipe