Creamy Vegan Tomato and Basil Soup

This vegan tomato and basil soup is the perfect solution for those looking for a delicious, plant-based meal. Packed with juicy tomatoes, aromatic basil, and creamy almond milk, it’s a satisfying and healthy option for lunch or dinner.

About this Recipe

Flavorful and Healthy
The combination of canned tomatoes and vegetable broth creates a rich, flavorful base that is balanced with the addition of almond milk. Garlic, dried basil, salt, and pepper are added for seasoning, making this plant-based soup a tasty and healthy option, with just 138 calories per serving.

Quick and Easy to Make
Making this creamy tomato and basil soup is a breeze. Simply sauté the onion and garlic, add the canned tomatoes and vegetable broth, simmer, blend, and stir in the almond milk. With just a few simple steps, you’ll have a satisfying and delicious meal in no time.

Ideal for Any Occasion
This vegan tomato and basil soup is perfect for cold winter nights or a light summer lunch. Whether you’re following a plant-based diet or just looking for a new and tasty recipe, this plant-based soup is sure to become a new favorite. Serve it with a garnish of chopped fresh basil for a pop of color and flavor, and enjoy the comforting and satisfying taste of this vegan dish.

Why You’ll Love This Creamy Vegan Tomato and Basil Soup

• It’s plant-based and vegan, making it a great option for those who follow a meat-free diet.
• The canned tomatoes and vegetable broth create a rich, flavorful base that is balanced with the addition of almond milk.
• The soup is seasoned with garlic, dried basil, salt, and pepper, resulting in a satisfying and delicious taste.
• The fresh basil garnish provides a pop of color and adds a burst of flavor to each bite.
• It’s easy to make, requiring just a few simple steps and a blender.
• It’s a healthy and low-calorie option, with just 138 calories per serving.
• This soup can be made in advance and stored in the refrigerator or freezer for a quick and easy meal at any time.
• It’s a comforting and satisfying dish that is perfect for cold winter nights or a light summer lunch.

Whether you’re looking for a vegan option or just want a tasty new soup recipe, this creamy tomato and basil soup is sure to become a new favorite.

You may also like these soup recipes:

• Roasted Butternut Squash Soup
• Spicy Tomato-Lentil Soup
• Hearty Vegan Lentil and Carrot Soup

How to Make Creamy Vegan Tomato and Basil Soup: A Step-by-Step Guide

Step 1: Sauté the Onion and Garlic

• In a large saucepan, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic to the pan.
• Cook until the onion is soft and translucent, which should take about 5 minutes.

Step 2: Add the Tomatoes and Vegetable Broth

• Stir in the canned diced tomatoes, vegetable broth, dried basil, salt, and pepper.
• Mix everything together well.

Step 3: Simmer the Soup

• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
• This allows the flavors to meld together and the soup to thicken slightly.

Step 4: Blend the Soup

• Remove the soup from the heat and let it cool for a few minutes.
• Transfer the soup to a blender and blend until smooth.
• If the soup is too thick, you can add a bit more vegetable broth to reach the desired consistency.

Step 5: Add the Almond Milk

• Return the blended soup to the saucepan and stir in the unsweetened almond milk.
• Warm the soup over medium heat, but do not let it boil.

Step 6: Serve and Garnish

• Serve the creamy vegan tomato and basil soup in bowls.
• Garnish each bowl with chopped fresh basil for a pop of color and flavor.
• Enjoy!

Pro Tips for the Perfect Creamy Vegan Tomato and Basil Soup

1. Use ripe, juicy tomatoes for the best flavor. If you can’t find ripe tomatoes, substitute canned tomatoes for a consistent flavor year-round.
2. To add extra creaminess, try using full-fat coconut milk instead of almond milk.
3. For a thicker soup, add an extra can of tomatoes or reduce the amount of broth used.
4. For added depth of flavor, try using roasted tomatoes instead of canned ones. Simply roast the tomatoes in the oven until they are soft and slightly caramelized, then use them in place of the canned tomatoes.
5. Experiment with different herbs and spices to personalize the flavor of your soup. Try adding a pinch of red pepper flakes for heat, or a handful of spinach for extra nutrients.
6. Make a big batch of this soup and freeze it for quick and easy meals. Simply reheat in a pot on the stove or in the microwave.
7. For a more substantial meal, add cooked pasta or croutons to the soup.
8. To make this plant-based soup gluten-free, use a gluten-free vegetable broth and check that any other ingredients used are also gluten-free.

FAQs

1. Can I make this soup with fresh tomatoes instead of canned ones?
   Yes, you can make this soup with fresh tomatoes. Simply use 4-5 medium-sized ripe tomatoes in place of the canned tomatoes.
2. Can I make this soup gluten-free?
   Yes, to make this “vegan tomato and basil soup” gluten-free, use a gluten-free vegetable broth and ensure that any other ingredients used are also gluten-free.
3. Can I make this soup without coconut milk?
   Yes, you can make this soup without coconut milk by using almond milk or another non-dairy milk alternative.
4. Can I freeze this soup?
   Yes, this soup can be frozen for up to 3 months. Simply store in an airtight container and defrost in the refrigerator overnight before reheating.
5. Can I add extra vegetables to this soup?
   Yes, you can add extra vegetables to this soup, such as carrots, celery, or spinach, to add more nutrients and flavor.
6. Can I make this soup in a slow cooker?
   Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic in a pan, then add all of the ingredients to the slow cooker and cook on low for 4-6 hours.
7. Can I make this soup in a blender?
   Yes, you can make this soup in a blender. Simply blend the cooked soup until smooth and creamy, then return it to the pot to heat through before serving.

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