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Description
A rich and creamy vegan tomato soup, infused with the fresh aroma of basil oil. This dairy-free recipe is simple to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (from a can)
- 1 tsp dried basil
- Salt and black pepper to taste
- For the Basil Oil:
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- Pinch of salt
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the dried basil. Bring to a simmer.
- Reduce heat and let it simmer for 20 minutes, stirring occasionally.
- While the soup simmers, prepare the basil oil. Combine basil leaves, 1/4 cup olive oil, and a pinch of salt in a blender or food processor. Blend until smooth.
- Stir the coconut milk into the soup. Season with salt and black pepper to taste.
- For a creamier texture, you can blend the soup using an immersion blender or carefully transfer it to a regular blender.
- Serve the soup hot, drizzled with the fresh basil oil.
Notes
- For a nut-free option, use full-fat oat milk or soy milk instead of coconut milk.
- Adjust the amount of basil oil to your preference.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: creamy vegan tomato soup, basil oil, dairy-free tomato soup, plant-based soup, vegan comfort food, gluten-free vegan soup, homemade tomato basil soup, easy vegan soup