Vegan Tomato and Basil Soup

Summary

There’s nothing like a bowl of warm, comforting, and utterly delightful Vegan Tomato and Basil Soup Soup. Brimming with nutrients and oozing with flavor, this dish is a quick ticket to a culinary journey that’s not only good for your tastebuds but also for your health. And guess what? We’ll tell you how to whip it up in the comfort of your home.

Ingredients

• Tomatoes – 8 large, ripe (about 2 lbs [approx. 907g])
• Fresh basil leaves – 1 cup [about 240 ml]
• Olive oil – 2 tbsp [about 30ml]
• Garlic cloves – 4, minced
• Vegetable broth – 4 cups [approx. 950ml]
• Onion – 1 large, diced
• Salt – to taste
• Pepper – to taste
• Sugar – 1 tsp [about 5g]
• Coconut milk – 1 cup [about 240ml]

Preparation & Cooking Time: 45 minutes
Serves: 4

Nutritional Facts Per Serving

• Calories: 210 kcal
• Protein: 4g
• Carbohydrates: 25g
• Sugars: 12g
• Fat: 11g
• Saturated Fat: 5g
• Fiber: 4g
• Sodium: 860mg

Instructions

1. Start by washing and dicing the tomatoes.
2. In a large pot, heat the olive oil over medium heat.
3. Add the minced garlic and diced onion to the pot and sauté until translucent. This will take around 5 minutes.
4. Toss in the diced tomatoes and give them a good stir. Cook for about 10 minutes until they start breaking down.
5. Once the tomatoes are soft, pour in the vegetable broth.
6. Season the mixture with salt, pepper, and sugar. Stir well.
7. Let this simmer for about 20 minutes. The flavors should meld together beautifully during this time.
8. Turn off the heat and carefully add the fresh basil leaves.
9. Use a hand blender or a regular blender to puree the soup until it’s smooth and creamy.
10. Return the pot to the stove and stir in the coconut milk. Heat for an additional 5 minutes, ensuring it doesn’t boil.
11. Taste and adjust the seasoning, if necessary.

Tips

1. For a creamier Vegan Tomato and Basil Soup Soup, add more coconut milk. Adjust to your preference.
2. Feel free to add in a pinch of chili flakes if you like a touch of spice.
3. Use fresh tomatoes for the best flavor. If they’re out of season, canned tomatoes can be an acceptable substitute, but the taste may differ slightly.
4. Store leftover soup in an airtight container in the refrigerator. It should stay good for 2-3 days.

Serving Suggestions

• This Vegan Tomato and Basil Soup Soup is perfect when served with a slice of toasted sourdough bread.
• A sprinkle of nutritional yeast on top can add a delightful cheesy flavor without any dairy.
• Consider pairing with a simple green salad with a lemon vinaigrette for a complete meal.

There you have it! AH7’s definitive guide to an utterly irresistible Vegan Tomato and Basil Soup Soup. Whether you’re vegan or not, this soup is sure to delight and satisfy. Dive in, relish every sip, and let us know how it turned out for you! Cheers to good health and soulful eating.

Vegan Tomato and Basil Soup

There’s nothing like a bowl of warm, comforting, and utterly delightful Vegan Tomato and Basil Soup Soup. Brimming with nutrients and oozing with flavor, this dish is a quick ticket to a culinary journey that’s not only good for your tastebuds but also for your health. And guess what? We’ll tell you how to whip it up in the comfort of your home.

5 from 1 vote

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Preparation and Cooking: 45 minutes minutes

Nutritions

Nutrition Facts

Vegan Tomato and Basil Soup

Amount per Serving

Calories

210

% Daily Value*

Fat

 

4

g

6

%

Sodium

 

860

mg

37

%

Carbohydrates

 

25

g

8

%

Fiber

 

11

g

46

%

Sugar

 

12

g

13

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Tomatoes – 8 large ripe (about 2 lbs [approx. 907g])
• Fresh basil leaves – 1 cup [about 240 ml]
• Olive oil – 2 tbsp [about 30ml]
• Garlic cloves – 4 minced
• Vegetable broth – 4 cups [approx. 950ml]
• Onion – 1 large diced
• Salt – to taste
• Pepper – to taste
• Sugar – 1 tsp [about 5g]
• Coconut milk – 1 cup [about 240ml]

Instructions

• Start by washing and dicing the tomatoes.
• In a large pot, heat the olive oil over medium heat.
• Add the minced garlic and diced onion to the pot and sauté until translucent. This will take around 5 minutes.
• Toss in the diced tomatoes and give them a good stir. Cook for about 10 minutes until they start breaking down.
• Once the tomatoes are soft, pour in the vegetable broth.
• Season the mixture with salt, pepper, and sugar. Stir well.
• Let this simmer for about 20 minutes. The flavors should meld together beautifully during this time.
• Turn off the heat and carefully add the fresh basil leaves.
• Use a hand blender or a regular blender to puree the soup until it’s smooth and creamy.
• Return the pot to the stove and stir in the coconut milk. Heat for an additional 5 minutes, ensuring it doesn’t boil.
• Taste and adjust the seasoning, if necessary.

Notes

Tips

1. For a creamier Vegan Tomato and Basil Soup Soup, add more coconut milk. Adjust to your preference.

2. Feel free to add in a pinch of chili flakes if you like a touch of spice.

3. Use fresh tomatoes for the best flavor. If they’re out of season, canned tomatoes can be an acceptable substitute, but the taste may differ slightly.

4. Store leftover soup in an airtight container in the refrigerator. It should stay good for 2-3 days.

 

Serving Suggestions
This Vegan Tomato and Basil Soup Soup is perfect when served with a slice of toasted sourdough bread.

A sprinkle of nutritional yeast on top can add a delightful cheesy flavor without any dairy.

Consider pairing with a simple green salad with a lemon vinaigrette for a complete meal.