Creamy Tomato Basil Soup
This silky creamy tomato basil soup is entirely vegan and relies on coconut cream and ripe tomatoes to create a luscious restaurant-quality bowl at home. It is the ultimate vegan comfort food that pairs perfectly with crusty bread for dipping.
A silky and rich vegan tomato basil soup made creamy with coconut cream and fresh basil.
Nutrition per serving
Ingredients
base
aromatics
finishing
Instructions
Saute the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 to 6 minutes until soft and starting to turn golden.
Add Tomatoes and Broth
Add the canned tomatoes with their juices and the vegetable broth. Stir and bring to a simmer, then cook for 15 minutes to develop and concentrate the flavors.
Blend Until Smooth
Carefully transfer the soup to a blender in batches or use an immersion blender to puree the soup until completely silky and smooth.
Add Cream and Basil
Return the blended soup to low heat. Stir in the coconut cream, fresh basil, and the teaspoon of sugar to balance acidity. Heat gently for 3 to 4 minutes.
Season and Serve
Taste and season generously with salt and black pepper. Serve in warm bowls with a swirl of coconut cream and a fresh basil leaf on top.
Substitutions
Common mistakes
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