Creamy vegan tomato basil soup
If you’ve wanted to eat pasta sauce by itself, this is the creamy vegan tomato basil soup is for you. A super simple soup that’s easy, fast and delicious. The soup can be made creamy and vegan or not, its always ready in 30 minutes and delightful.
Tomato basil soup is not usually in my repertoire, its my chef husband’s area of expertise; he builds amazing soups. It comes from experience, having a cafe where we served three fresh made soups each day for a few years; he is an expert. If you see a soup on his blog, Cookin’ It Easy, I suggest you try it, his soups are the best.
All that being said, my daughter asked me for one of her favourite soups, Creamy Tomato Basil and I needed to make a recipe. I asked the expert and he guided me and made me a vegetable stock to boot. The success is our dairy free daughter gets a vegan cream soup of her choice to enjoy. I know you feel what I am writing about, making people with eating restrictions their favourite things again can bring such joy.
Tips on creation: make vegetable stock. A good stock is the key to a great soup. Vegetable stock can be made in a short amount of time, say an hour if you are pressed for time and although we only use ½ cup for this recipe it makes such a huge difference. Cookin’ It Easy has a video recipe on how to make it.
Tomato Basil soup requires good tomatoes. You can use fresh if you have some from the garden. I did, but not enough, so I had to add tomatoes from a can. Find a good brand you believe in, preferable organic. I like Muir Glen fire roasted, with basil for this recipe. We blend everything smooth at the end of the recipe so it doesn’t matter if you choose diced or crushed.
Lastly basil, since this soup has limited ingredients, it is important to use flavourful ones. Fresh basil is so much nicer to add to creamy vegan tomato basil soup. I also used dry but the fresh is a must.
Creamy Vegan Tomato Basil Soup
- measuring cups
- measuring spoons
- sauce pan
- 1 tbsp olive oil
- 2 carrots
- 2 celery
- 1 onion, small to medium
- 1 garlic, optional - we didn't use any
- 1 canned tomato, 19 oz can or fresh tomato if you have it
- ½ cup fresh basil, chiffonade
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dreid thyme
- 1 tsp sea salt
- ½ tsp ground pepper
- ½ cup vegetable stock
- 1 can coconut milk, 14 oz., optional
- Gather ingredientsDice carrots, celery, onion and garlic, if using
- Heat oil in a sauce pan
- When hot, add diced celery, onion and carrots and garlic.
- Sweat these for a few minutes, then add the spices, salt and pepperStir to combine and cook for another couple minutes
- Add tomatoes
- Stockand simmer for another 20-25 minutes, stirring occasionally, vegetables should be soft when finished.
- Add coconut milk
- Add basil
- Blend it smooth.Taste for salt and pepper seasoning.Soup is always better on the second day. I placed mine in the fridge for 24 hours so the flavours would marry.