Vegan Creamy Tomato Basil Soup with Garlic Croutons
Elevate your comfort food game with this irresistible Vegan Creamy Tomato Basil Soup with Garlic Croutons—smooth, satisfying, and bursting with flavor! This dairy-free twist on a classic combines the natural sweetness of canned whole-peeled tomatoes, the richness of coconut milk, and the bright, aromatic kick of fresh basil to create a perfectly balanced soup that’s both hearty and refreshing. The addition of nutritional yeast enhances the umami depth, while homemade garlic croutons made from sourdough bread bring an irresistible crunch to every spoonful. Ready in just 50 minutes, this nourishing plant-based recipe is perfect for cozy dinners, meal preps, or gatherings, and a must-try for vegans and non-vegans alike. Serve it piping hot, topped with freshly chopped basil and those golden, garlicky croutons for a satisfying burst of flavor in every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 4 slices sourdough bread
- 2 tablespoons olive oil for croutons
- 1 teaspoon garlic powder
Instructions
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Add the canned tomatoes with their juices, breaking them up with a spoon. Pour in the vegetable broth and bring the mixture to a simmer.
Simmer uncovered for about 15 minutes to allow the flavors to meld.
Stir in the coconut milk, half of the fresh basil, salt, pepper, and nutritional yeast. Remove from heat.
Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend slightly less.
Return the soup to low heat to keep warm.
To make the croutons, preheat your oven to 375°F (190°C). Cut the sourdough bread into 1-inch cubes.
Toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and extra salt or herbs if desired.
Spread the coated bread cubes on a baking sheet and bake for 10-15 minutes, or until golden brown and crisp, turning once halfway through.
Serve the soup hot, garnished with the remaining basil and a generous handful of garlic croutons on top.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6658 mg | 289% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 74.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4365 mg | 93% | |
*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.
