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To make this vegan creamy tomato basil soup, you will need: - 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut cream (or cashew cream for a lighter taste) - 1 teaspoon dried oregano - 1 teaspoon sugar (optional, to balance acidity) - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped (plus extra for garnish) - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar (optional for depth) If you do not have fresh tomatoes, canned tomatoes work well. They save time and still taste great. You can swap coconut cream for cashew cream if you want a lighter soup. For herbs, fresh oregano can replace dried oregano. If fresh basil is unavailable, dried basil is a good alternative, but use less. You may reduce the sugar or skip it if you prefer a tangier soup. Fresh tomatoes give a bright taste and vibrant color. They work best when in season. Canned tomatoes offer convenience and consistency. They are picked at peak ripeness. If you choose fresh tomatoes, ensure they are ripe for the best flavor. Canned tomatoes come ready to use. This makes them a great option for busy cooks. Both choices will yield a delicious soup. {{ingredient_image_2}} First, gather all your ingredients. You will need: - 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut cream (or cashew cream for a lighter option) - 1 teaspoon dried oregano - 1 teaspoon sugar (optional) - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped (plus extra for garnish) - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar (optional) Chop the tomatoes, onion, and mince the garlic. This makes cooking easier. Heat olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion. Cook until the onion is soft and clear, about 4-5 minutes. Then, add the minced garlic. Stir for one minute until it smells good. Now, add the chopped tomatoes, vegetable broth, and dried oregano. If you want to balance the acidity, mix in sugar. Bring this to a boil, then lower the heat. Let it simmer for about 15-20 minutes. Stir occasionally until the tomatoes are soft. After the tomatoes soften, take the pot off the heat. If you have an immersion blender, use it to blend the soup until smooth. If not, carefully transfer the soup in batches to a regular blender. Blend until it is creamy. Return the smooth soup to low heat. Gradually stir in the coconut cream. Make sure it mixes well. Taste the soup and add salt, pepper, and balsamic vinegar if you like. Let it simmer for another 5 minutes. Just before serving, fold in the chopped basil. This adds a fresh, tasty kick. Enjoy your soup! To make your soup burst with flavor, use fresh herbs. Fresh basil is key. It gives a bright taste that makes the soup shine. If you like, add a pinch of crushed red pepper. This adds a nice kick. You can also use a bit of balsamic vinegar. It deepens the flavors. If you want a creamier texture, use coconut cream. It blends beautifully and adds richness. For a lighter option, cashew cream works well. Just soak cashews in water for a few hours, then blend until smooth. If you prefer a chunkier soup, don’t blend all the tomatoes. Leave some pieces intact for a fun texture. Start by sautéing onions and garlic. This step builds a strong flavor base. Use medium heat to avoid burning. When adding tomatoes, use ripe ones for the best taste. If you use canned tomatoes, choose whole peeled ones. They often taste fresher. Remember to simmer your soup gently. This allows the flavors to meld together perfectly. Enjoy the process and taste as you go! Pro Tips Fresh Tomato Selection: Choose ripe, in-season tomatoes for the best flavor. Heirloom varieties can add a unique taste to your soup. Blend for Texture: For a chunkier soup, blend only half of the mixture and leave the rest as is. This adds a delightful texture. Herb Variations: Experiment with other herbs like thyme or parsley for different flavor profiles, but keep the basil for that classic taste. Serving Suggestions: Pair with a vegan grilled cheese sandwich or a fresh garden salad for a complete meal experience. {{image_4}} You can easily make this soup lighter using cashew cream. Cashew cream adds a rich, creamy texture without extra fat. To make cashew cream, blend soaked cashews with water until smooth. Use one cup of this instead of coconut cream. This change keeps the flavor while reducing calories. Want to boost the nutrition? Try adding veggies like spinach or kale. Just stir them in during the simmer stage. You can also add cooked lentils or chickpeas for extra protein. These options make the soup heartier and more filling. For a flavor kick, add balsamic vinegar. This adds depth and a hint of sweetness. You can also try spices like smoked paprika or red pepper flakes. These spices give the soup a warm, inviting taste. Experimenting with different herbs, like thyme or parsley, can also enhance the flavor profile. After making the soup, let it cool to room temperature. Pour it into an airtight container. Store it in the fridge for up to five days. This soup tastes even better the next day as flavors blend. When you're ready to enjoy, just check for freshness before serving. You can freeze the soup for later use. Allow it to cool completely first. Transfer it to freezer-safe containers, leaving some space for expansion. Seal tightly and label each container with the date. It will keep well for up to three months. To thaw, place it in the fridge overnight or run warm water over the container. Reheating is easy. If you froze the soup, thaw it first. Pour it into a pot over medium heat. Stir occasionally until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. Add a splash of vegetable broth or water if it thickens too much. Enjoy your creamy tomato basil goodness! Yes, you can make this soup ahead of time. It keeps well in the fridge for about three days. Just cool it down first, then store it in an airtight container. When you're ready to serve, reheat it on the stove over low heat. Stir occasionally to make sure it warms evenly. To thicken the soup, blend it longer until it reaches your desired smoothness. If you want it creamier, add more coconut or cashew cream. You can also mix in a bit of cornstarch with cold water. Stir this mixture into the soup and heat until thickened. This soup pairs well with many sides. Some great options include: - Crusty bread for dipping - Grilled cheese sandwiches - A fresh green salad - Garlic bread for extra flavor These sides enhance your meal and make it more filling. Yes, this recipe is gluten-free. All the main ingredients, like tomatoes and vegetable broth, do not contain gluten. Just make sure to check your broth and any bread you serve for hidden gluten. Enjoy this soup worry-free! This blog post covered how to make a delicious vegan creamy tomato basil soup. You learned about key ingredients, from fresh to canned tomatoes. I shared steps for preparing and cooking, blending, and adding final touches. Tips on flavor and texture helped enhance your dish, while variations added fun twists. Storing tips ensured your soup stays fresh. Remember, cooking can be simple with great guidelines. Try these ideas and enjoy your soup experience!

Creamy Vegan Tomato Basil Bliss

A rich and creamy vegan soup made with ripe tomatoes, coconut cream, and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut cream (or cashew cream for a lighter option)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance acidity)
  • to taste salt and pepper
  • 0.25 cup fresh basil leaves, chopped (plus extra for garnish)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (optional for depth)

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and sauté, stirring frequently, until the onion becomes translucent and soft, about 4-5 minutes.
  • Add the minced garlic to the pot and cook for an additional minute, stirring constantly until it becomes fragrant but not burnt.
  • Incorporate the chopped tomatoes (if using canned, pour them in with their juices), the vegetable broth, and dried oregano into the pot. If you're opting to balance the acidity, stir in the sugar at this stage. Bring the mixture to a boil, then reduce the heat to let it simmer gently. Cook for approximately 15-20 minutes, making sure to stir occasionally until the tomatoes are nicely softened.
  • After the tomatoes have softened, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, carefully transfer the soup in batches to a traditional blender, blending until smooth.
  • Once blended, return the silky soup to low heat. Gradually stir in the coconut cream (or cashew cream), ensuring it is fully incorporated. Taste and adjust seasoning with salt, pepper, and the optional balsamic vinegar for an added depth of flavor. Allow the soup to simmer for another 5 minutes so the flavors meld beautifully.
  • Just before serving, fold in the chopped fresh basil leaves to infuse the soup with a vibrant, aromatic flavor explosion.

Notes

Serve with a drizzle of coconut cream and fresh basil for garnish.
Keyword basil, creamy, soup, tomato, vegan