There’s really something special about tomato soup. It fits into any season, it’s inherently comforting, and it’s relatively healthy. This Vegan Tomato Basil Soup is a great summer and fall variation on regular tomato soup. It’s packed with Italian flavors, almost like a much thinner marinara sauce. And because it used canned tomatoes it only takes about 45 minutes to put together!
Tell me down below, is tomato soup a year round comfort to you as well?
Ingredients
- Onion
- Garlic
- Canned tomato
- Sugar
- Vegetable stock
- Cashew milk
- Fresh basil
- Tomato paste
- Kale, fresh tomato, and potato
- Seasonings
. You don’t have to use canned tomatoes if you’ve got the budget and access to fresh tomatoes. This recipe is all about convenience and ease, so whatever works best for you is what you should do.
. For your stock, I would suggest buying the low sodium version. Depending on the brand, veggie broths can be quite salty. It’s a lot easier to add more salt than an over salted dish.
. I used cashew milk for this recipe because it’s one of the thicker alternative milks and this soup is generally a little thin. Coconut is a great consistency too, but it has a distinct flavor that doesn’t belong in this soup.
How to Make this Soup
To make this soup, start by preheating your oven to 425°. Chop your onions roughly. You’re eventually going to blend them so they don’t have to be small. Add the onion and garlic to a baking sheet or another available oven safe container, then douse in oil, salt, and pepper and roast it for 30 minutes. When your veggies have roasted and softened, add then into a large pot with all your remaining ingredients aside from the fresh basil. Heat everything but the basil until it’s steaming, then use your emulsion blender (or large standing blender) to blend the soup until it’s smooth. Taste and adjust your seasonings if needed, then add your fresh basil and blend that in too. If you’re going to add an additional chunky texture to the soup, you can do it now by throwing in kale, diced tomato chunks, or chopped potato pieces. This soup tends to be on the thinner side, so adding some filling could make this more satiating.
Helpful Tools
If you read other soup recipes on my site, you’ll see a trending tool that I recommend, which is the emulsion blender. I love it for making any kinds of smooth textured soups and sauces. It’s also a relatively affordable kitchen garden that is easier to clean up after than a standing blender and it takes up less room. Both types of blenders are great and worth having in my opinion, but when it comes to blending hot things, an emulsion blender is the way to go.
What to Pair this With
My go to pairing (America’s go to pairing, really) is a grilled cheese. You can use a plant-based cheese if you’re vegan or lactose intolerant. This soup, like any version of tomato soup, is just perfect with a hot, melted, cheesy sandwich for dipping. If that’s not your thing, you can also pair this with any sandwich you’d like, a nice salad of dark leafy greens, or even make this soup the main focus and sprinkle croutons on top.
Vegan Tomato Basil Soup
Equipment
- Emulsion or Regular Blender
Ingredients
- 2 large yellow onions cut into thick chunks
- 8 cloves garlic
- 3 tbsp olive oil
- 1 tbsp garlic salt
- 2 tsp black pepper
- 28 oz can diced tomato with Italian herbs, strained
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 1/2 tsp granulated sugar
- 2 cups vegetable stock
- 2 cups unsweetened cashew milk
- 2 cups basil leaves
Optional Ingredients:
- 3-6 tbsp tomato paste for thickening, keep in mind the flavor will change
- Kale, roasted diced tomato, or cut potatoes, for a soup with more texture
Instructions
- Preheat oven to 425°.
- Add your chopped onions and garlic cloves to a lined baking sheet and toss with the oil, salt, and pepper.
- Roast for 30 minutes.
- Once roasted, add all ingredients but fresh basil to a large pot and heat through.
- Use an emulsion blender in the pot to blend the soup until it's smooth, then taste and adjust before adding basil leaves and blending once more.
Optional Instruction:
- If you want a soup with texture to it, add your desired produce after you've blended the soup and let it simmer until the added produce is tender.
Notes
- Macronutrients: 18g carb, 8g fat, 2g protein.
- If you want to add more protein to this soup, consider blending a can of white beans into it or adding peas.