Vegan Tomato Basil Soup is a comforting classic that’s surprisingly easy to make from scratch. Bursting with fresh flavors from ripe tomatoes and fragrant basil, this simple soup is perfect for a light lunch, a satisfying starter, or a cozy dinner with a crusty bread side.
This recipe will guide you through making a creamy and delicious vegan tomato basil soup that’s ready in under an hour. Whether you’re a seasoned vegan or just exploring plant-based cooking, this recipe is sure to become a favorite.
Gather Your Ingredients
For this flavorful vegan tomato basil soup, you will need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
Fresh ingredients for vegan tomato basil soup
Let’s Make Some Soup!
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Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Stir in the crushed tomatoes, vegetable broth, basil leaves, sugar, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Vegan tomato basil soup simmering on a stovetop
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Blend to Perfection: Using an immersion blender or carefully transferring the soup to a blender, blend until smooth. If using a blender, work in batches and do not overfill.
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Season and Serve: Return the blended soup to the pot and season with salt and black pepper to taste. Serve hot with a swirl of vegan cream, a sprinkle of fresh basil, and crusty bread.
Elevate your Vegan Tomato Basil Soup
- Roast the Tomatoes: For a richer flavor, roast the tomatoes before adding them to the soup. Cut the tomatoes in half, drizzle with olive oil, and roast in a preheated oven at 400°F for 30 minutes.
- Add Some Heat: If you like your soup spicy, add a pinch of cayenne pepper or a chopped jalapeno pepper along with the red pepper flakes.
- Creamy Delight: For a creamier soup, stir in a can of full-fat coconut milk or a dollop of vegan sour cream before serving.
A bowl of vibrant vegan tomato basil soup, ready to serve
Expert Tips from Chef Anya
“Don’t be afraid to adjust the seasoning to your liking,” advises Chef Anya Sharma, a renowned vegan chef. “Taste the soup as you go and add more salt, pepper, or red pepper flakes until you reach your desired flavor profile.”
Vegan Tomato Basil Soup: FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh, ripe tomatoes are perfect for this soup. Use about 2 pounds of tomatoes, cored and chopped. You can also use a combination of fresh and canned tomatoes.
How long does this soup last in the refrigerator?
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze vegan tomato basil soup?
Yes, this soup freezes beautifully. Let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What can I serve with this soup?
This soup pairs perfectly with a variety of sides, such as crusty bread, vegan grilled cheese sandwiches, or a simple salad. For more hearty vegan meal ideas, check out our easy high protein vegan meals collection.
Can I make this recipe in a crockpot?
Yes, this soup can be easily made in a crockpot. Simply sauté the onions and garlic as directed, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours, or until the vegetables are tender. Explore more crock pot recipes vegan on our site for convenient and flavorful meal options.
This vegan tomato basil soup is a celebration of fresh, simple ingredients. It’s a delicious and satisfying meal that’s perfect for any occasion.
