EASY VEGAN TOMATO BASIL SOUP RECIPE
Easy Vegan Tomato Basil Soup is creamy, flavorful, and dairy-free, made with fresh ingredients for a comforting meal option.
Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups ripe tomatoes, chopped (or 2 cans of diced tomatoes, 14 oz each)
- 2 cups vegetable broth
- 1 cup unsweetened coconut milk or any plant-based milk
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
Instructions
- Sauté Aromatics:Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
- Cook Tomatoes:Add the chopped tomatoes (or canned tomatoes) to the pot. Stir in the vegetable broth, dried oregano, and sugar (if using). Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Blend the Soup: Using an immersion blender or transferring the soup to a blender, blend until smooth. Be careful if the soup is hot.
- Add Coconut Milk: Return the soup to the pot, if blended separately. Stir in the coconut milk and simmer for another 5 minutes. Adjust seasoning as needed.
- Add Fresh Basil: Stir in the chopped basil just before serving for a fresh and aromatic flavor.
- Serve: Ladle the soup into bowls, garnish with extra basil leaves, and enjoy!
Notes
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Customizing the Flavor: For extra depth, add a pinch of red pepper flakes or smoked paprika. Use fire-roasted tomatoes for a smoky flavor.
- Serving Suggestions: Serve with a side of crusty bread, vegan grilled cheese, or a simple salad for a comforting meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator or freezer. Reheat gently on the stovetop or microwave before serving.