Description
A creamy and flavorful vegan tomato basil soup, perfect for a comforting and healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can 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)
- 1 teaspoon sugar (or maple syrup)
- Salt and freshly ground black pepper to taste
- 1 cup fresh basil leaves, chopped
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- Vegan cream or coconut milk (optional, for extra creaminess)
- Vegan croutons or crusty bread, for serving (optional)
Instructions
- 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. Stir occasionally to prevent burning.
- 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.
- Pour in the crushed tomatoes and tomato sauce. Stir well to combine with the onions and garlic.
- Pour in the vegetable broth. Add the dried oregano, dried basil, red pepper flakes (if using), and sugar (or maple syrup). Stir well to combine all the ingredients.
- Season the soup with salt and freshly ground black pepper to taste. Remember that you can always add more seasoning later, but it’s harder to take it away. Start with a small amount and adjust as needed.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to 45 minutes. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
- Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Be very careful when blending hot liquids, as they can splatter and cause burns. If using a regular blender, remove the center piece of the lid and cover with a towel to allow steam to escape. Blend until smooth and creamy.
- If you used a regular blender, return the blended soup to the pot.
- Stir in the chopped fresh basil and nutritional yeast (if using). The nutritional yeast will add a cheesy, savory flavor to the soup.
- If you want a creamier soup, stir in some vegan cream or coconut milk. Start with a small amount and add more until you reach your desired consistency.
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
- Heat the soup through gently, being careful not to boil it.
- Ladle the soup into bowls and garnish with extra fresh basil, a swirl of vegan cream, and vegan croutons or crusty bread, if desired.
Notes
- For a deeper flavor, roast the tomatoes before adding them to the soup.
- Add roasted vegetables like bell peppers, carrots, or zucchini for added flavor and nutrients.
- Adjust the amount of red pepper flakes for a spicier soup.
- Add cooked beans or lentils for a heartier soup.
- Experiment with different herbs like thyme, rosemary, or parsley.
- Blend in cannellini beans for an extra creamy soup.
- Add a splash of balsamic vinegar for acidity and sweetness.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with vegan grilled cheese sandwiches.
- Use fresh tomatoes instead of canned tomatoes if available.
- Add a swirl of vegan pesto on top for a burst of fresh flavor.
- Don’t skip the sugar to balance the acidity of the tomatoes.
- Use high-quality vegetable broth for the best flavor.
- Adjust the amount of liquid to your desired consistency.
- Garnish with seeds for added texture and nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes