Creamy Vegan Tomato Basil Soup Recipe

Introduction

This creamy vegan tomato basil soup is a comforting and flavorful dish perfect for any season. Made with fresh vegetables and plant-based ingredients, it’s both rich and wholesome. Enjoy a warm bowl that’s easy to prepare and deliciously satisfying.

Ingredients

• 1 small yellow onion (diced)
• 1 to 2 tablespoons of vegan butter or oil
• 3 carrots (chopped)
• 2 garlic cloves (minced)
• 6 medium tomatoes (quartered)
• 1 yellow or red bell pepper (chopped)
• ½ cup of fresh basil
• 1 ½ to 2 cups of vegetable broth
• ⅛ cup of plant-based milk
• 4 ounces of plant-based cream (vegan cream cheese, optional)
• ½ tablespoon of sugar
• ½ teaspoon of salt
• ¼ teaspoon of smoked paprika
• ¼ teaspoon of crushed red pepper flakes (optional)

Instructions

1. Step 1: In a large pot, sauté the diced onions with vegan butter or oil and the chopped carrots over medium heat. Stir frequently to prevent burning or browning, cooking for about 8 to 10 minutes until softened.
2. Step 2: Add the minced garlic, quartered tomatoes, chopped bell pepper, fresh basil, sugar, salt, smoked paprika, crushed red pepper flakes (if using), and vegetable broth. Stir well to combine.
3. Step 3: Let the mixture cook for 15 to 20 minutes until the tomatoes begin to break down and soften.
4. Step 4: Stir in the plant-based milk and plant-based cream if using. Use a blender, food processor, or immersion blender to puree the soup until smooth. Work in batches if needed.
5. Step 5: Taste the soup and adjust seasonings if desired. Simmer for an additional 5 minutes to let the flavors meld.
6. Step 6: Serve the soup hot, garnished with extra fresh basil if you like.

Tips & Variations

• Use a high-quality canned tomato if fresh tomatoes aren’t in season for a consistent flavor year-round.
• Add a pinch of nutritional yeast for a subtle cheesy taste without dairy.
• Blend half the soup for some texture, or blend it all smooth depending on your preference.
• Substitute coconut cream for plant-based cream for a slightly sweeter and richer version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup oil-free?

Yes, you can skip the vegan butter or oil and sauté the vegetables in a splash of vegetable broth instead. This keeps the recipe lighter and still flavorful.

Is this soup gluten-free?

Absolutely. All ingredients are naturally gluten-free, but always double-check your broth and plant-based cream labels to be sure.

Creamy Vegan Tomato Basil Soup Recipe

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★★★★★

4.9 from 128 reviews

This Creamy Vegan Tomato Basil Soup is a comforting and flavorful plant-based recipe, perfect for a cozy meal. Made with fresh tomatoes, vibrant basil, and a hint of smoky paprika, it combines sautéed vegetables with a creamy texture from plant-based milk and cream. Quick to prepare and easy to blend to a smooth finish, this dairy-free soup is ideal for vegan diets and wholesome eating.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 small yellow onion, diced
• 3 carrots, chopped
• 2 garlic cloves, minced
• 6 medium tomatoes, quartered
• 1 yellow or red bell pepper, chopped
• ½ cup fresh basil

Liquids and Fats

• 1 to 2 Tablespoons vegan butter or oil
• 1 ½ to 2 cups vegetable broth
• ⅛ cup plant-based milk
• 4 ounces plant-based cream (vegan cream cheese, optional)

Seasonings

• ½ Tablespoon sugar
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)

Instructions

1. Sauté Vegetables: In a large pot, heat vegan butter or oil over medium heat. Add the diced onions and chopped carrots, sautéing for 8 to 10 minutes while stirring frequently to avoid burning or browning. This step softens the vegetables and develops their flavors.
2. Add Remaining Ingredients: Incorporate minced garlic, quartered tomatoes, chopped bell pepper, fresh basil, sugar, salt, smoked paprika, crushed red pepper flakes (if using), and vegetable broth into the pot. Stir well to combine all ingredients evenly.
3. Simmer: Allow the mixture to cook for 15 to 20 minutes until the tomatoes begin to soften and crack. This cooking melds the flavors and cooks down the vegetables nicely.
4. Add Cream and Milk, Then Blend: Stir in plant-based milk and plant-based cream (vegan cream cheese, if using). Using a blender, food processor, or immersion blender, puree the soup until completely smooth. Blend in batches if necessary to avoid overfilling your equipment.
5. Final Simmer and Season Adjustment: Taste the soup and adjust seasonings as needed. Return the pot to the stove and simmer for an additional 5 minutes to let the flavors meld and the soup thicken slightly.
6. Serve: Serve the creamy vegan tomato basil soup hot, garnished if desired with extra basil leaves or a drizzle of plant-based cream.

Notes

• For a spicier soup, increase the crushed red pepper flakes to taste.
• To make it gluten-free, ensure that the vegetable broth used is certified gluten-free.
• If a richer texture is desired, add more plant-based cream or a splash of coconut milk.
• Use fresh, ripe tomatoes for the best natural sweetness and depth of flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Keywords: vegan tomato soup, creamy tomato basil soup, plant-based soup, dairy-free soup, healthy vegan recipes, easy vegan soup