Vegan Tomato Basil Soup

Vegan Tomato Basil Soup Recipe

By Veegs

🔪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.

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