All Recipes Vegan Tomato Basil Soup Made Easy

Nothing evokes comforting warmth quite like a bowl of rich, flavorful tomato basil soup. Whether you’re seeking a light lunch or a cozy dinner, this All Recipes Vegan Tomato Basil Soup is a perfect choice.

It blends the freshness of ripe tomatoes with the aromatic sweetness of basil, creating a harmonious balance of flavors that’s both vibrant and soothing. Best of all, this recipe is entirely plant-based, making it ideal for vegans and anyone looking to enjoy a healthy, dairy-free meal without compromising on taste.

In this post, I’ll guide you through a simple yet delicious way to prepare this classic soup using wholesome ingredients you probably already have in your pantry. Plus, I’ll share handy tips to customize the soup to your liking and suggestions on how to serve it for maximum enjoyment.

Ready to cozy up with a bowlful of tomato goodness? Let’s get cooking!

Why You’ll Love This Recipe

This vegan tomato basil soup is a shining example of how simplicity can lead to extraordinary taste. Here’s why you’ll adore this recipe:

• Fresh and vibrant flavors: Ripe tomatoes and fresh basil combine to create a bright, fragrant soup that’s both comforting and refreshing.
• Easy to make: With just a handful of ingredients and straightforward steps, you can have this soup ready in under 40 minutes.
• Nutritious and vegan: This recipe is free from animal products and packed with vitamins, antioxidants, and fiber.
• Customizable: Add a kick of spice, creaminess, or extra veggies to suit your preferences.
• Perfect for all seasons: Enjoy it warm during chilly days or chilled as a refreshing summer soup.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups fresh ripe tomatoes, chopped (or 2 cans of diced tomatoes, 14.5 oz each)
• 2 cups vegetable broth
• 1 cup fresh basil leaves, packed
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, balances acidity)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
• 1/2 cup canned coconut milk or other plant-based milk (optional, for creaminess)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Blender or immersion blender
• Knife and cutting board
• Measuring cups and spoons
• Ladle (for serving)

Instructions

1. Heat the olive oil over medium heat in your soup pot. Add the diced onion and sauté for about 5-7 minutes, stirring occasionally, until translucent and soft.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
4. Add the chopped fresh tomatoes (or canned diced tomatoes) along with the vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This allows the tomatoes to soften and the flavors to meld.
6. Add the fresh basil leaves, sugar, red pepper flakes (if using), salt, and pepper. Stir and cook for another 5 minutes.
7. Remove the soup from heat and let it cool slightly. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
8. Return the pureed soup to the stove and stir in the coconut milk or your choice of plant-based milk for a creamy texture. Heat gently without boiling.
9. Taste and adjust seasoning as needed. Add more salt, pepper, or basil for extra flavor.
10. Serve hot, garnished with fresh basil leaves or a drizzle of olive oil.

Tips & Variations

“For a richer, more traditional flavor, roasting the tomatoes before adding them to the soup enhances their natural sweetness and depth.”

• Roasted tomato version: Roast halved tomatoes with olive oil, salt, and pepper at 400°F (200°C) for 20 minutes before cooking to intensify flavor.
• Add veggies: Toss in diced carrots or celery during the onion sauté for extra nutrition and texture.
• Spicy kick: Increase red pepper flakes or add a dash of smoked paprika for smoky heat.
• Herb swaps: Substitute or mix basil with fresh oregano, thyme, or parsley for a different herbal profile.
• Make it creamy: Use cashew cream or silken tofu blended into the soup for a dairy-free creamy alternative.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan tomato basil soup pairs wonderfully with a variety of dishes and accompaniments:

• Crusty bread or garlic toast: Perfect for dipping and adding a satisfying crunch.
• Grilled vegan cheese sandwich: A classic combo that’s both hearty and indulgent.
• Light salad: A crisp mixed greens salad with a lemon vinaigrette complements the soup’s richness.
• Roasted vegetables: Serve alongside roasted asparagus or Brussels sprouts for a complete meal.
• For a heartier meal: Add cooked quinoa or lentils to the soup just before serving.

Conclusion

Creating the perfect bowl of vegan tomato basil soup doesn’t have to be complicated. This recipe captures the essence of fresh tomatoes and aromatic basil, delivering a delicious, nutritious, and satisfying dish that everyone can enjoy.

It’s versatile enough to adapt based on what you have on hand, and quick enough to whip up on any busy day. Whether you’re new to vegan cooking or a seasoned pro, this soup offers a delightful way to nourish your body and warm your soul.

Don’t forget to explore other recipes to complement your culinary repertoire. For a hearty breakfast, try the Breakfast Wellington Recipe, or if you’re craving something savory for dinner, the Braised Pork Ribs With Radish Recipe is a fantastic option.

For a unique twist on poultry, check out the Bluebill Duck Recipes.

Happy cooking and enjoy every spoonful of this comforting vegan tomato basil soup!

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