A Simple Tomato Soup Recipe Very Vegan Friendly
Warm your soul with this velvety, vegan-friendly tomato soup that’s bursting with bold, comforting flavors. Crafted with pantry staples like rich olive oil, sweet yellow onions, and canned whole peeled tomatoes, this homemade soup is the perfect blend of simplicity and sophistication. Infused with aromatic dried basil and oregano, and balanced with a hint of sugar, it delivers a well-rounded taste that’s both hearty and wholesome. Optional coconut milk adds a touch of creamy luxury without any dairy, making it ideal for plant-based diets. Ready in just 40 minutes and perfect for cozy weeknights, this easy tomato soup is a wholesome delight when paired with crusty bread or crackers. Garnish with fresh basil for a vibrant finish and enjoy a bowl of vegan comfort anytime!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups vegetable broth
- 0.5 cups coconut milk (optional, for creaminess)
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the canned whole peeled tomatoes (including their juices) to the pot. Break the tomatoes into smaller pieces using a spoon or a potato masher.
Pour in the vegetable broth and stir. Bring the mixture to a gentle simmer.
Add the sugar, dried basil, dried oregano, salt, and black pepper. Stir to combine.
Allow the soup to simmer uncovered for 20 minutes to let the flavors meld together and the tomatoes break down further.
For a smoother texture, use an immersion blender to blend the soup directly in the pot, or carefully transfer it to a countertop blender in batches.
If using coconut milk, stir it into the soup after blending and heat gently for 2-3 minutes.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with fresh chopped basil leaves. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 48.0 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2529 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
