Vegan Tomato Basil Soup
Warm, comforting, and bursting with flavor, this Vegan Tomato Basil Soup is the ultimate plant-based twist on a classic recipe. Made with fresh vine-ripened tomatoes, fragrant basil leaves, creamy coconut milk, and a touch of maple syrup for natural sweetness, this soup strikes the perfect balance of vibrant and savory. Crafted in just 45 minutes, its velvety texture is achieved by blending the simmered ingredients to perfection, and optional red pepper flakes add a subtle kick for spice lovers. This wholesome dish is dairy-free, gluten-free, and ideal for cozy lunches or elegant dinners. Serve with crusty bread or a vegan grilled cheese to elevate your meal! Perfect for warming up on chilly days or impressing guests, this recipe is a must-try for tomato soup enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 6 cups fresh vine-ripened tomatoes, chopped
- 3 cups vegetable broth
- 1 cup coconut milk (full fat)
- 1 cup fresh basil leaves
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for spice)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the diced onion and sauté for 6-8 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and sauté for 1-2 minutes, being careful not to let it burn.
Stir in the chopped tomatoes, vegetable broth, tomato paste, basil leaves, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. Stir occasionally to ensure the ingredients are well-combined.
Turn off the heat and use an immersion blender to carefully puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a standard blender. Be cautious with the hot liquid.
After blending, return the soup to the pot and stir in the coconut milk and maple syrup. Taste and adjust seasoning with more salt or pepper if desired.
Serve hot, garnished with extra basil leaves and a drizzle of coconut milk if desired. Pair with crusty bread or a vegan grilled cheese for a complete meal.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 76.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5906 mg | 126% | |
*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.
