Hiya friends! Today I’m sharing a delicious recipe for Vegan Tomato Basil Soup! This recipe couldn’t be simpler to make. It’s rich, creamy, and so lush. It’s also light yet super comforting.
Best of all, this soup recipe requires less than 10 ingredients to make. Which is why I’ve given it my newbie cook stamp of approval.
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto.
Vegan Tomato Basil Soup Recipe:
I don’t know about you, but I like to enjoy soups in the winter time. Soup is the perfect solution to warm my bones and soothe my soul when it’s chilly out.
However, this puts us in a bit of a predicament… since tomatoes are in season during the summer months, which is when I’m least desiring a hot bowl of soup!
So, this recipe takes full advantage of canned tomatoes. So you can enjoy all that delicious warm tomato flavour during soup season! And let me tell you, it’s divine.
This recipe is:
- light and smooth in texture
- comforting and wholesome
- loaded with tomato flavour
- so easy to make
- requires less than 10 ingredients
- delicious for lunch or a light dinner
Now, if you really want to take advantage of fresh summer tomatoes, then I highly recommend you give my chilled tomato gazpacho soup a try. It’s so fitting for the hot summer months.
But if you’re smack in the middle of winter like me, and you’re craving lush tomato soup, than read on my friend!
This recipe was inspired by Cookie and Kate, who also uses canned tomatoes in her recipe. She too agrees that they are perfect for achieving full tomato flavour for a cozy winter soup.
How to make vegan creamy tomato soup
I know that I keep going on about how easy it is to make this is vegan tomato basil soup. So, let me prove it to you.
First, you’re going to sauté the onion and garlic until softened. Then we’re going to add the vegetable broth and canned tomato and let it simmer.
I like to use raw cashews for creaminess in this recipe, so you’ll transfer the soup to a blender and add the cashews. In addition, I add a splash of maple syrup to cut the acidity (highly recommended, but not necessary if you prefer sugar-free). Blend for a couple minutes until smooth and creamy.
Finally, you’ll finish by adding the fresh basil and blending into the soup until smooth (or pulsing if you prefer it chunky. I like mine smooth).
And that’s pretty much it! You’re looking at a glorious vegan tomato basil soup that literally took 20 minutes, and minimal effort to make. I particularly love to serve this recipe with my vegan grilled cheese! There is something about grilled cheese and tomato soup that’s a match made in heaven! Don’t ya think?
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So there we have it! An ultra simple recipe for rich, lush, and creamy tomato basil soup. It takes 20 minutes to cook and it’s full of tomato flavour. All-in-all, it’s a wondrous warming recipe to be enjoyed during the winter months (a.k.a. soup season). I’m sure you’re going to love this recipe just as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Tomato Basil Soup
- 2 tbsp olive oil
- 1 sweet onion (small) finely chopped
- 2 cloves garlic finely chopped
- 3/4 tsp fine sea salt
- 2 tbsp tomato paste
- 1 can whole peeled tomatoes (796mL/27 fl oz)
- 2 cups vegetable broth
- 1 tsp maple syrup
- 1/2 cup raw cashews
- 1/4 cup fresh basil leaves tightly packed
- In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
- Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
- Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – SOY-FREE – REFINED SUGAR-FREE
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