Description
A creamy and flavorful vegan tomato basil soup made with fresh tomatoes, aromatic basil, and rich coconut milk for the perfect comfort food.
Ingredients
Scale
- 4 cups (1.5 lbs) ripe tomatoes, chopped
- 1 cup fresh basil leaves, loosely packed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth, low-sodium
- 1 can (13.5 oz) coconut milk, full-fat
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in large pot over medium heat. Add diced onions and cook 5 minutes until translucent and softened
- Add garlic: Stir in minced garlic and cook 30 seconds until fragrant, being careful not to burn
- Simmer tomatoes: Add chopped tomatoes and vegetable broth. Bring to boil, then reduce heat and simmer 15 minutes until tomatoes break down
- Blend soup: Using immersion blender, blend until completely smooth. Alternatively, transfer to regular blender in batches
- Add coconut milk: Return blended soup to low heat. Stir in coconut milk and season with salt and pepper to taste
- Finish with basil: Just before serving, stir in torn fresh basil leaves for maximum flavor and color
Notes
- Use room temperature coconut milk to prevent curdling when adding to hot soup
- For deeper flavor, roast tomatoes at 400°F for 20 minutes before adding to pot
- Reserve some basil leaves for garnish to enhance visual appeal
- Store leftovers in refrigerator for up to 3 days and reheat gently before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 285 calories
- Sugar: 12g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan tomato basil soup, plant-based soup, dairy-free soup, healthy soup recipe, comfort food