Vegan Tomato Basil Soup Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 25 minutes
1 tablespoon olive oil or 1/4 cup water
1 large white onion, sliced
6 cloves garlic, minced
2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
1/2 cup basil leaves (about 10 –12 large leaves) or 2 teaspoons dried
1/2 teaspoon dried oregano
2 cups low-sodium vegetable broth
salt + pepper, to taste
vegan cream, to serve
1Prep: Start by prepping the onion and garlic. Cut the quarter of the tomatoes or cut into 1 inch pieces if using larger tomatoes.
2Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
3Add remaining ingredients: Add the tomatoes, basil, oregano, pinch of salt and pepper, and broth.
4Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.
5Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like.
6Serve: Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
7Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.