Creamy Tomato Basil Soup Vegan – Delicious, Dairy-Free Recipe.
This creamy tomato basil soup vegan recipe is a flavorful, dairy-free, and easy-to-make dish using coconut milk and fresh basil, perfect for any meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 6 large tomatoes quartered (or 2 cans diced tomatoes)
- 1 cup coconut milk full-fat for a creamier texture
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Red pepper flakes for a spicy kick
Instructions
- Roast the Tomatoes (optional but recommended):
- Preheat oven to 400°F (200°C).
- Toss the quartered tomatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until caramelized.
- Sauté the Aromatics:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic, cooking for 1 minute until fragrant.
- Simmer the Soup:
- Add roasted tomatoes (or canned tomatoes), vegetable broth, and oregano to the pot.
- Simmer for 15-20 minutes to allow the flavors to meld.
- Blend the Soup:
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in coconut milk and fresh basil. Simmer for an additional 5 minutes.
Notes
Add Protein: Stir in cooked white beans or chickpeas for a heartier soup.
Spicy Version: Add cayenne pepper or smoked paprika for more heat.
Extra Creaminess: Use cashew cream or almond milk for a richer texture.
Storage: Store leftovers in the fridge for up to 5 days, or freeze for up to 3 month
Spicy Version: Add cayenne pepper or smoked paprika for more heat.
Extra Creaminess: Use cashew cream or almond milk for a richer texture.
Storage: Store leftovers in the fridge for up to 5 days, or freeze for up to 3 month
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 14gProtein: 3gFat: 18gFiber: 4gSugar: 10g
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