Name: Vegan Tomato Basil Soup: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 2 (28 ounce) cans crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups vegetable broth; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 cup fresh basil leaves, chopped, plus more for garnish; 1 tablespoon balsamic vinegar (optional, for added depth); 1/4 cup nutritional yeast (for cheesy flavor, optional); 1 tablespoon maple syrup or agave nectar (to balance acidity, optional); 1/2 cup raw cashews, soaked in hot water for at least 30 minutes, then drained; 1/2 cup full-fat coconut milk (from a can, refrigerated overnight and only using the thick cream); 1/2 cup vegan cream cheese; Vegan croutons; Fresh basil leaves; A swirl of vegan cream; A drizzle of olive oil; Toasted pine nuts

Vegan Tomato Basil Soup: Prepare to be amazed by a bowl of pure comfort and vibrant flavor! Imagine a velvety smooth, rich tomato soup, infused with the sweet aroma of fresh basil, all while being completely plant-based. This isn't your average canned soup; it's a culinary experience that will warm you from the inside out.

Tomato soup, in its various forms, has been a staple in kitchens around the world for centuries. From humble peasant fare to elegant restaurant offerings, its simplicity and versatility have made it a beloved classic. The addition of basil elevates this humble soup to new heights, adding a touch of Mediterranean sunshine to every spoonful. In many cultures, basil is considered a symbol of good luck and prosperity, making this soup not only delicious but also a little bit magical.

People adore Vegan Tomato Basil Soup for its incredible taste and satisfying texture. The natural sweetness of ripe tomatoes is perfectly balanced by the herbaceous basil, creating a symphony of flavors that dance on your palate. Plus, it's incredibly easy to make! Whether you're a seasoned vegan chef or just starting your plant-based journey, this recipe is a guaranteed success. It's also a fantastic way to sneak in some extra vegetables and enjoy a healthy, comforting meal any time of year. So, grab your ingredients and let's get cooking!

Ingredients:

For the Soup:

2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 cup fresh basil leaves, chopped, plus more for garnish
1 tablespoon balsamic vinegar (optional, for added depth)
1/4 cup nutritional yeast (for cheesy flavor, optional)
1 tablespoon maple syrup or agave nectar (to balance acidity, optional)

For the Creamy Texture (Choose one or combine):

1/2 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
1/2 cup full-fat coconut milk (from a can, refrigerated overnight and only using the thick cream)
1/2 cup vegan cream cheese

Optional Toppings:

Vegan croutons
Fresh basil leaves
A swirl of vegan cream
A drizzle of olive oil
Toasted pine nuts

Preparing the Soup Base:

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be patient and let the onions develop their sweetness. Stir occasionally to prevent burning.
Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly.
Incorporate the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir well to combine with the onions and garlic.
Add Broth and Seasonings: Pour in the vegetable broth. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a smaller amount and adjust as needed.
Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. This simmering time is crucial for developing a rich and flavorful soup.

Adding Creaminess and Flavor:

Prepare the Creamy Element: This is where you choose your preferred method for adding creaminess.
- Cashew Cream: If using cashews, make sure they have been soaked in hot water for at least 30 minutes (or even better, overnight). Drain the cashews and rinse them well.
- Coconut Cream: If using coconut milk, make sure you've refrigerated a can of full-fat coconut milk overnight. This will allow the thick cream to separate from the watery liquid. Scoop out only the thick cream, leaving the watery liquid behind.
- Vegan Cream Cheese: If using vegan cream cheese, simply have it ready to go.
Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth. If using a regular blender, be very careful when blending hot liquids. Start on low speed and gradually increase to high. Vent the lid to prevent pressure buildup.
Incorporate the Creamy Element:
- Cashew Cream: Add the drained cashews to the blender with the soup and blend until completely smooth and creamy. You may need to add a little extra vegetable broth or water to achieve the desired consistency.
- Coconut Cream: Stir the coconut cream into the blended soup until well combined.
- Vegan Cream Cheese: Stir the vegan cream cheese into the blended soup until melted and smooth.
Add Finishing Touches: Stir in the chopped fresh basil leaves, balsamic vinegar (if using), nutritional yeast (if using), and maple syrup or agave nectar (if using). Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or red pepper flakes to your liking.

Serving and Enjoying:

Reheat Gently: If the soup has cooled down during the blending process, gently reheat it over low heat, stirring occasionally. Avoid boiling the soup, as this can affect the texture.
Ladle and Garnish: Ladle the soup into bowls and garnish with your favorite toppings. Some suggestions include:
- Fresh basil leaves
- Vegan croutons
- A swirl of vegan cream
- A drizzle of olive oil
- Toasted pine nuts
Serve Immediately: Serve the soup immediately and enjoy! This soup is delicious on its own or with a side of crusty bread for dipping.

Tips and Variations:

Roasting the Tomatoes: For an even deeper, richer flavor, consider roasting the tomatoes before adding them to the soup. Simply toss the crushed tomatoes with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 30 minutes.
Adding Other Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or bell peppers. Sauté them along with the onions and garlic.
Spice it Up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Make it Heartier: Add cooked pasta, rice, or lentils to the soup to make it a more substantial meal.
Freezing the Soup: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Using Fresh Tomatoes: If you have fresh tomatoes on hand, you can use them instead of canned tomatoes. You'll need about 4 pounds of fresh tomatoes. Core and roughly chop the tomatoes, then simmer them in the soup until they are soft and broken down. You may need to add a little extra vegetable broth to achieve the desired consistency.
Nut-Free Option: If you have a nut allergy, you can omit the cashews and use only coconut cream or vegan cream cheese for creaminess. You can also try using silken tofu, blended until smooth, as a creamy alternative.
Herbs: Experiment with different herbs, such as thyme, rosemary, or parsley, to customize the flavor of the soup.
Acidity Balance: The acidity of tomatoes can vary. If the soup tastes too acidic, add a pinch of baking soda to neutralize it. Be careful not to add too much, as it can affect the flavor. The maple syrup or agave nectar also helps to balance the acidity.
Blending Safety: When blending hot liquids, always be extremely careful to avoid burns. Use a blender with a vented lid, and start on low speed. If you don't have a vented lid, remove the center piece of the lid and cover the opening with a folded kitchen towel.

Conclusion:

This Vegan Tomato Basil Soup isn't just another soup recipe; it's a hug in a bowl, a burst of sunshine on a cloudy day, and a testament to how incredibly delicious plant-based eating can be. I truly believe this is a must-try recipe for anyone, regardless of their dietary preferences. The rich, creamy texture, the vibrant tomato flavor, and the aromatic basil create a symphony of tastes that will leave you wanting more. It's simple enough for a weeknight meal, yet elegant enough to serve to guests. But why is it a must-try? Because it's more than just a soup; it's an experience. It's the satisfaction of knowing you're nourishing your body with wholesome ingredients. It's the joy of creating something beautiful and delicious from scratch. And it's the sheer pleasure of savoring each and every spoonful. Plus, let's be honest, who doesn't love a good tomato soup? This vegan version elevates the classic to a whole new level of flavor and goodness. Now, let's talk serving suggestions and variations! I personally love serving this soup with a grilled vegan cheese sandwich for the ultimate comfort food experience. A crusty loaf of bread, perfect for dipping, is also a fantastic accompaniment. For a lighter meal, try pairing it with a fresh green salad. If you're feeling adventurous, there are so many ways to customize this recipe to your liking. Add a pinch of red pepper flakes for a touch of heat. Stir in some roasted vegetables like bell peppers or zucchini for added nutrients and flavor. A swirl of vegan cream or coconut milk before serving will make it even richer and creamier. You could even blend in some cooked white beans for extra protein and a heartier texture. Another variation I absolutely adore is adding a dollop of homemade vegan pesto on top. The bright, herbaceous pesto complements the tomato and basil flavors beautifully. And if you're a fan of smoky flavors, try adding a smoked paprika or a dash of liquid smoke to the soup while it's simmering. Don't be afraid to experiment and make this recipe your own! That's the beauty of cooking, after all. It's all about creating something that you love and that nourishes your body and soul. I am so confident that you'll love this Vegan Tomato Basil Soup that I urge you to give it a try. It's a simple, satisfying, and incredibly delicious meal that's perfect for any occasion. Once you've made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories with me in the comments below or tag me on social media. I can't wait to see your creations and hear your feedback. Happy cooking! I hope this becomes a staple in your kitchen, just like it has in mine. Enjoy!