Easy Vegan Tomato Basil Soup
Experience the warmth of homemade soup with this Easy Vegan Tomato Basil Soup. Bursting with the flavors of ripe tomatoes and fresh basil, this creamy delight is perfect for chilly evenings or a quick, satisfying lunch. Simple to prepare, it delivers a bowlful of nostalgia that will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 4 cups ripe tomatoes (about 1.5 lbs), chopped
- 1 cup fresh basil leaves, loosely packed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pot over medium heat. Add diced onions and sauté until translucent.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add chopped tomatoes and vegetable broth; simmer for 15 minutes until tomatoes soften.
- Blend the mixture until smooth using an immersion blender or transfer to a regular blender.
- Return the blended soup to low heat, stir in coconut milk, and season with salt and pepper.
- Just before serving, mix in torn basil leaves.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Experiment by adding herbs like thyme or oregano for a unique twist. Enhance creaminess with additional coconut milk or try incorporating roasted red peppers for a smoky flavor. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.