This vegan tomato basil soup is rich and creamy and served with a drizzle of homemade basil oil. Super easy and restaurant worthy!
This vegan tomato basil soup is so good I could eat gallons of it.
It’s creamy and rich and has all the tomato flavor you could dream of combined with the flavors of fresh basil.
This is not our first time making a vegan tomato soup, but this tomato basil combo is next level delicious.
How To Make Vegan Tomato Basil Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil, chopped onions and crushed garlic to a pot and sauté until softened.
- Add oregano, dried basil, carrots, celery, canned tomatoes, fresh tomatoes and vegetable stock and mix together.
- Bring to the boil and then turn down the heat, cover the pot and leave it to simmer until the vegetables are soft and cooked.
- Remove from the heat and add coconut sugar, fresh basil and coconut cream.
- Stir it in.
- Blend with an immersion blender until smooth.
- Add salt and pepper to taste.
Homemade Basil Oil
Homemade basil oil drizzled over the top of this soup is optional but SO delicious.
Crush up some basil leaves into a paste with a mortar and pestle and then add olive oil. If it’s looking like it wants to separate even after whisking together then give it a quick whizz with your immersion blender (just a quick one, you aren’t trying to emulsify it).
You want the oil to be nice and green and full of flavor. It makes this tomato basil soup look totally restaurant-worthy!
The basil oil was a little tip I picked up from Jamie Oliver, and it’s really well worth making just to drizzle on top of this soup. It’s entirely optional of course and not actually part of the soup recipe itself, but I do recommend you give it a go!
Immersion blender. If you don’t have an immersion blender then you can use a regular blender for this soup. Just transfer it in stages to your blender jug and then transfer in stages back to your pot. It is a bit more effort though to do it like that and an immersion blender is a super useful kitchen tool to have. You can use it to blend your soup directly in the pot, and to make your own vegan mayo and all sorts of cool things! So I recommend you get one if possible, they are really inexpensive too.
Sides. This soup would also go fabulously well with homemade whole wheat bread or vegan focaccia for dipping. Other delicious sides that would go great are vegan dinner rolls, vegan garlic bread or vegan bruschetta.
Storing and Freezing
Leftovers keep very well in the fridge for 3-4 days. You can reheat it in the microwave or on the stovetop over medium low heat until heated through.
It’s also freezer friendly for up to 3 months.
More Delicious Vegan Soup Recipes
- Vegan Lentil Soup
- Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Sweet Potato Soup
- Vegan Potato Leek Soup
- Vegan Carrot Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tomato Basil Soup
Tomato Basil Soup:
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Oregano
- 2 teaspoon Dried Basil
- 2 Large Carrots Chopped
- 2 Large Stalks Celery Chopped
- 28 ounces Canned Whole Peeled Tomatoes (800g)
- 6 Large Ripe Tomatoes Chopped
- ½ cup Vegetable Stock (120ml)
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- 1 cup Fresh Basil Packed cup
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- Sea Salt and Black Pepper To taste
For the Basil Oil (Optional):
- Fresh Basil Leaves
- Olive Oil
- Add the olive oil, onion and garlic to a pot and sauté until softened. Then add the oregano, dried basil, carrots, celery, canned tomatoes, fresh tomatoes and vegetable stock and mix together.
- Bring to the boil. Turn down the heat, cover the pot and leave to simmer until the vegetables are cooked.
- Remove from the heat and stir in the coconut sugar, fresh basil and coconut cream.
- Blend with an immersion blender or by transferring to your blender jug in stages and then returning to the pot. Add salt and pepper to taste.
- Crush basil leaves with a mortar and pestle until you have a paste. Then mix with olive oil and whisk together. If it isn't mixing together well and is separating you can use the immersion blender quickly to blend it together nicely.
- Serve the soup with a drizzle of basil oil and some crusty bread for dipping (optional).
- Coconut cream. You can also use canned, full fat, unsweetened coconut milk.
- Storing: Leftovers keep very well in the fridge for 3-4 days. You can reheat it in the microwave or on the stovetop over medium low heat until heated through.
- Freezing: It’s freezer friendly for up to 3 months.
- Nutritional information excludes basil oil.