I enjoy making Vegan Tomato Basil Soup because it blends fresh, vibrant ingredients into a delicious bowl of goodness. I start with extra virgin olive oil, garlic, and roughly chopped onion, then add plenty of fresh tomatoes, a hint of coconut milk and fragrant basil to create a naturally appealing, creamy dish.
I wanna share my favorite Tomato Basil Soup recipe that I whipped up one busy afternoon. I start off by heating 2 tbsp extra virgin olive oil in a pot, then tossing in a medium onion that I chopped roughly along with 4 cloves of garlic minced into little pieces.
Next, I add 4 to 5 cups of fresh chopped tomatoes, followed by 1 cup of low-sodium vegetable broth and 1/2 cup full-fat canned coconut milk for that extra creamy touch. I season it with just a little salt and freshly ground black pepper to bring out the flavors.
Once the soup simmers, I stir in 1 cup of roughly torn basil leaves. This recipe is not only vegan but super quick and easy to make.
I love how the tomatoes really shine while the basil adds a punch of freshness. Enjoy making this homemade tomato soup that’s healthy and full of vibrant flavors.
Why I Like this Recipe
I really love this recipe because it uses fresh ingredients that make everything taste so natural and vibrant. The coconut milk makes the soup super creamy in a way that feels like a treat every time I make it. I also enjoy that it’s easy to tweak – like if I want a smoother soup I just blend it a bit, and if I want chunks, I leave them in. Finally, since its vegan and gluten free, I feel good about eating it knowing I’m keeping things healthy.
Ingredients
- Extra virgin olive oil: Offers heart-healthy fats, adds a smooth richness to every warm spoonful.
- Fresh tomatoes: Brimming with vitamins and fiber, they deliver a balanced sweet and tangy base.
- Garlic: Infuses the soup with a punch of flavor, and helps boost your immune system.
- Low-sodium vegetable broth: Creates a savory depth while keeping salt levels in check.
- Full-fat coconut milk: Provides a creamy texture while lending a subtle, natural sweetness.
- Fresh basil leaves: Adds vibrant aroma and a burst of vitamin-rich, fresh herbal taste.
Ingredient Quantities
- 2 tbsp extra virgin olive oil
- 1 medium onion, roughly chopped
- 4 cloves garlic, minced
- 4 to 5 cups chopped fresh tomatoes
- 1 cup low-sodium vegetable broth
- 1/2 cup full-fat canned coconut milk (for that creamy texture)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, roughly torn
How to Make this
1. Heat the olive oil in a big pot over medium heat then add the chopped onion and cook it till it’s soft and kinda translucent.
2. Toss in the minced garlic and stir it up for about a minute just until it smells really good.
3. Pour in your chopped tomatoes along with the low-sodium vegetable broth, then sprinkle in the salt and ground black pepper.
4. Bring everything up to a low simmer and let it cook for about 20 minutes so the flavors mix together.
5. Stir in the canned coconut milk to give the soup that creamy texture, then let it warm through for a couple of minutes.
6. If you like your soup smooth, use an immersion blender to partly blend the mixture, but don’t go overboard – keeping some chunks is nice.
7. Once blended to your liking, stir it well to combine all the creaminess with the tomatoes.
8. Add the roughly torn basil leaves and give it another quick stir then let everything sit together for a minute.
9. Taste your soup and if needed, adjust the salt and pepper before serving it warm. Enjoy your yummy, vegan Tomato Basil Soup!
Equipment Needed
1. Big pot (saucepan)
2. Stove
3. Cutting board and sharp knife
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Immersion blender
7. Ladle
FAQ
Tomato Basil Soup (Quick + Easy Recipe) Substitutions and Variations
- Extra virgin olive oil: You can swap it with avocado oil or even canola oil if you’re lookin for a milder flavor.
- Onion: If you dont have a medium onion, try using shallots or red onions which can add a sweeter twist.
- Garlic: If you find yourself without fresh garlic, a pinch of garlic powder can do the trick, but use less cause it’s a bit stronger.
- Vegetable broth: Chicken broth works fine if you’re not vegan, or you can mix in a bouillon cube with some water.
- Coconut milk: If you run out of canned coconut milk, heavy cream or even full-fat cashew cream is a great substitute for that creamy consistency.
Pro Tips
1. Make sure you really let the onions sweat in the oil until they’re soft and kinda translucent so they build up all that yummy flavor; don’t rush it cause it really makes a difference.
2. When you add garlic, keep an eye on it cause if it gets too dark it can taste bitter, and nobody wants that in a soup that’s meant to be creamy and flavorful.
3. If you’re trying to get the soup chunky, only blend part of it with the immersion blender; that way you get the best of both worlds and don’t end up with a totally smooth mess.
4. Toss in the basil at the very end so it stays fresh and fragrant; heating it too long makes it lose that bright, herby kick you really want.
Tomato Basil Soup (Quick + Easy Recipe)
My favorite Tomato Basil Soup (Quick + Easy Recipe)
Equipment Needed:
1. Big pot (saucepan)
2. Stove
3. Cutting board and sharp knife
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Immersion blender
7. Ladle
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 medium onion, roughly chopped
- 4 cloves garlic, minced
- 4 to 5 cups chopped fresh tomatoes
- 1 cup low-sodium vegetable broth
- 1/2 cup full-fat canned coconut milk (for that creamy texture)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, roughly torn
Instructions:
1. Heat the olive oil in a big pot over medium heat then add the chopped onion and cook it till it’s soft and kinda translucent.
2. Toss in the minced garlic and stir it up for about a minute just until it smells really good.
3. Pour in your chopped tomatoes along with the low-sodium vegetable broth, then sprinkle in the salt and ground black pepper.
4. Bring everything up to a low simmer and let it cook for about 20 minutes so the flavors mix together.
5. Stir in the canned coconut milk to give the soup that creamy texture, then let it warm through for a couple of minutes.
6. If you like your soup smooth, use an immersion blender to partly blend the mixture, but don’t go overboard – keeping some chunks is nice.
7. Once blended to your liking, stir it well to combine all the creaminess with the tomatoes.
8. Add the roughly torn basil leaves and give it another quick stir then let everything sit together for a minute.
9. Taste your soup and if needed, adjust the salt and pepper before serving it warm. Enjoy your yummy, vegan Tomato Basil Soup!
