Name: Vegan Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 lb ripe plum tomatoes (washed, dried, and cut in half); 2 tbsp olive oil (plus extra for serving); 1 small onion (sliced); 3 cloves garlic (peeled and chopped); 3 ½ cups vegetable stock; 2 cups plum tomato puree; Salt (to taste); Ground black pepper (to taste); 1 medium bunch fresh basil (leaves only); 1 teaspoon cornstarch; 1 ½ cups oat milk (or coconut milk)

why make this recipe

Vegan Tomato Basil Soup is a warm and comforting dish that brings a fresh taste of summer right to your table. It’s simple to make, packed with flavor, and perfect for any time of year. Whether you’re looking for an easy lunch or a cozy dinner, this soup is a crowd-pleaser. Plus, it’s vegan, so it’s great for those who want plant-based meals.

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how to make Vegan Tomato Basil Soup

Ingredients:

1 lb ripe plum tomatoes (washed, dried, and cut in half)
2 tbsp olive oil (plus extra for serving)
1 small onion (sliced)
3 cloves garlic (peeled and chopped)
3 ½ cups vegetable stock (or vegan no-chicken base)
2 cups plum tomato puree (or one 14oz can or sterile-pack)
Salt (to taste)
Ground black pepper (to taste)
1 medium bunch fresh basil (leaves only, about 2 palms full)
1 teaspoon cornstarch (or tapioca starch)
1 ½ cups oat milk (or coconut milk)

Directions:

Preheat the oven to 400°F (200°C).
Place the tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Toss to coat, then spread them in an even layer. Roast for 45 minutes.
In a 6-quart pot, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Cook until the onions become translucent and start to brown.
Add the vegetable stock, tomato puree, roasted tomatoes, and half of the basil leaves. Lightly season with salt and pepper. Bring to a boil, then reduce to a simmer while uncovered for 40 minutes.
Remove the pot from the heat. Use an immersion blender to blend until creamy. If you have a stand or tabletop blender, cool the soup completely before blending to avoid any accidents. Return the soup to the pot.
Mix the cornstarch with the oat milk in a small bowl, then gradually whisk it into the soup.
Place the soup over medium-low heat and bring to a simmer. Stir continuously until the soup thickens, then remove it from heat. Taste the soup and adjust the seasoning if needed.
Stack the remaining basil leaves, roll them up tightly, and cut into thin shreds.
Serve the soup topped with shredded basil and a drizzle of olive oil.

how to serve Vegan Tomato Basil Soup

You can serve Vegan Tomato Basil Soup hot in bowls. It pairs beautifully with crusty bread or a fresh green salad. Feel free to add a sprinkle of nutritional yeast on top for an extra cheesy flavor.

how to store Vegan Tomato Basil Soup

To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating.

tips to make Vegan Tomato Basil Soup

For extra flavor, try adding a pinch of red pepper flakes.
You can use fresh tomatoes or canned ones based on your preference.
Adjust the thickness by adding more or less oat milk depending on how creamy you like your soup.

variation

You can add chopped carrots or bell peppers for additional vegetable flavor and nutrition. Adding a splash of lemon juice at the end gives a nice citrus twist!

FAQs

1. Can I use other types of tomatoes?
Yes! You can use any tomatoes you have on hand, but plum tomatoes are best for their rich flavor.

2. Is this soup gluten-free?
Yes! Just make sure to use cornstarch instead of any flour-based thickener.

3. Can I use coconut milk instead of oat milk?
Absolutely! Coconut milk will give the soup a creamy texture and a hint of tropical flavor.