If you’re looking for a comforting bowl of goodness, this Vegan Creamy Tomato Soup Recipe is just what you need. It’s rich, velvety, and bursting with the fresh flavors of ripe tomatoes and aromatic basil. Perfect for chilly evenings or a quick lunch, this soup provides a delightful plant-based option that never compromises on taste.
This recipe takes simple ingredients and elevates them into something truly satisfying. The blend of tomatoes and creamy coconut milk creates a luscious texture that pairs perfectly with crusty bread or grilled vegan sandwiches. Plus, it’s a fantastic way to sneak in some extra vegetables.
Whether you’re a dedicated vegan or just trying to incorporate more plant-based meals into your diet, this vegan creamy tomato soup is a winner. The balance of tangy and sweet notes from the tomatoes, combined with the herbal touch of basil, makes every spoonful a comforting experience.
Delicious Vegan Creamy Tomato Basil Soup
This Vegan Creamy Tomato Basil Soup is a hearty dish made with ripe tomatoes, fresh basil, and creamy coconut milk. It’s smooth, rich, and utterly satisfying, perfect for a quick meal or as an appetizer for a special dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 1 cup vegetable broth
- 1 can (14 oz) coconut milk
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant (approximately 5 minutes).
- Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
- Blend Until Smooth: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in Coconut Milk and Basil: Return the blended soup to low heat. Stir in the coconut milk, chopped basil, oregano, and season with salt and pepper. Heat gently until warm.
- Serve: Ladle the soup into bowls and garnish with additional basil if desired. Enjoy warm with crusty bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 22g
