• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Ɨ

    Home Ā» Appetizers Ā» Vegan Tomato Basil Soup

    Vegan Tomato Basil Soup

    Published: Dec 4, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    2.3Kshares
    Vegan Tomato Basil Soup

    Vegan tomato basil soup topped with drizzled basil oil in stone bowls.

    This vegan tomato basil soup is so good I could eat gallons of it.

    Seriously, even though consuming too much tomato stuff has the possibility of giving me heartburn I am so willing to take the risk for this soup! It’s that good.

    It’s creamy and rich and has all the tomato flavor you could dream of combined with the flavors of deliciously fresh basil.

    Chopped vegetables for a vegan tomato basil soup in a bowl. Vegetables for a vegan tomato basil soup in a cast iron pot.

    This is not our first time making a vegan tomato soup, but this tomato basil combo is next level delicious.

    We used canned tomatoes as well as fresh tomatoes in this soup as well as some carrots and celery and cooked it all up with some onions, garlic, spices and vegetable stock.

    Fresh basil and coconut cream are added in at the end and then blended up into a smooth and fabulous soup.

    Vegan tomato basil soup in a cast iron pot. Fresh basil and coconut cream added to a big cast iron pot of vegan tomato basil soup.

    The basil just barely wilts in the soup and then is blended in with an immersion blender. This keeps the basil flavor deliciously fresh.

    Vegan tomato basil soup in a cast iron pot. Vegan tomato basil soup in a cast iron pot.

    How to serve vegan tomato basil soup

    For serving drizzle on a little homemade basil oil and serve the soup along with some bread for dipping and everyone will be thrilled with you.

    Homemade basil oil is super easy to make, you just crush up some basil leaves into a paste with a mortar and pestle and then add in some 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!

    Vegan tomato basil soup topped with a drizzle of basil oil in a stone bowl.

    The Blending

    I’ve mentioned an immersion blender a couple of times already, and if you don’t have one, you can absolutely 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.

    You can get an immersion blender from Amazon.

    Vegan tomato basil soup topped with a drizzle of basil oil in a stone bowl.

    So I think you’ll really love this vegan tomato basil soup! It is:

    • Super easy
    • Creamy
    • Packed with tomato and basil flavor
    • A fabulous appetizer!

    Leftovers keep very well and can be reheated the next day!

    Vegan tomato basil soup topped with a drizzle of basil oil in a stone bowl. A slice of toasted bread about to dip into a bowl of vegan tomato basil soup.

    This soup would go fabulously well with some homemade whole wheat bread for dipping! Or with some delicious vegan dinner rolls or even some vegan cornbread! Or any delicious bread for that matter. We just went with some toasted ciabatta which was delicious.

    For more fabulous vegan soup recipes, check out these great options:

    1. Vegan Lentil Soup
    2. Vegan Potato Soup
    3. Vegan Butternut Squash Soup
    4. Vegan Sweet Potato Soup
    5. Vegan Potato Leek Soup
    6. Vegan Carrot Soup

    So what do you think of this vegan tomato basil soup? Let us know in the comments and please rate the recipe too! Thank you!

    Sign up to our email list before you go, you’ll get a fabulous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.

    A slice of toasted bread dipping into a bowl of vegan tomato basil soup.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan tomato basil soup

    Vegan Tomato Basil Soup


    ★★★★★

    5 from 7 reviews

    • Author: Loving It Vegan
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 4-6
    Print Recipe
    Pin Recipe

    Description

    Deliciously creamy vegan tomato basil soup served with a drizzle of homemade basil oil. Super easy, restaurant-worthy appetizer, packed with flavor!


    Ingredients

    For the Tomato Basil Soup:

    • 1 Tbsp Olive Oil
    • 1 Onion (Chopped)
    • 1 tsp Crushed Garlic
    • 1 tsp Oregano
    • 2 tsp Dried Basil
    • 2 Large Carrots (Chopped)
    • 2 Stalks Celery (Chopped)
    • 2 14oz (400g) Cans Whole Peeled Tomatoes
    • 6 Large Ripe Tomatoes (Chopped)
    • 1/2 cup (120ml) Vegetable Stock
    • 1 Tbsp Coconut Sugar (or sub Brown Sugar)
    • 1 cup Fresh Basil (packed cup)
    • 1 cup (240ml) Coconut Cream
    • Sea Salt and Black Pepper (to taste)

    For the Basil Oil (Optional):

    • Fresh Basil Leaves
    • Olive Oil

    Instructions

    1. Add the olive oil, onion and garlic to a pot and sautƩ until softened. Then add the oregano, dried basil, carrots, celery, canned tomatoes and fresh tomatoes and mix together.
    2. Then add in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave to simmer until the carrots are softened.
    3. Remove from the heat and stir in the 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.
    4. To make the basil oil 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.
    5. Serve the soup with a drizzle of basil oil and some crusty bread for dipping (optional).

    Notes

    *Nutritional information does not include anything the soup is served with such as basil oil or bread.

    • Category: Appetizer, Savory, Gluten-Free
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1/4 of the Recipe
    • Calories: 279
    • Sugar: 19.5g
    • Sodium: 508mg
    • Fat: 17.3g
    • Saturated Fat: 11g
    • Carbohydrates: 19.7g
    • Fiber: 9.2g
    • Protein: 5.9g

    Keywords: vegan tomato basil soup

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    2.3Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Burrito
    Next Post: Vegan Peppermint Bark »

    Reader Interactions

    Comments

    1. AvatarIona says

      March 27, 2021 at 11:55 am

      Can I freeze this?

      Reply
      • Alison AndrewsAlison Andrews says

        March 29, 2021 at 10:50 am

        Sure!

        Reply
    2. AvatarMary Harris says

      March 27, 2021 at 1:47 am

      I’ve made this soup several times and love it! I’ve also shared it with family members who are not vegan and they love it too! Thank you!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 29, 2021 at 10:49 am

        Awesome! Thanks so much Mary!

        Reply
    3. AvatarJohn O. says

      January 14, 2021 at 4:16 pm

      Is there a substitute for the coconut cream? Or will this not work without it?

      Reply
      • Alison AndrewsAlison Andrews says

        January 15, 2021 at 8:42 am

        Coconut milk (canned, unsweetened), or cashew milk would work well.

        Reply
    4. AvatarEmily says

      January 11, 2021 at 2:25 pm

      Tried your potato and leek soup and loved it! Want to try this one next, but the only problem being that I despise celery, would it be ok just to omit it? Or do you have a suggestion for a replacement? Thanks!!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 11, 2021 at 2:28 pm

        So glad you enjoyed the potato leek soup! Yes you can absolutely just omit the celery from this one. šŸ™‚

        Reply
    5. AvatarJade Blanchard says

      October 31, 2020 at 12:39 am

      super good recipe! My first time making tomato soup. It was delicious. I am a garlic lover though…I might have tripled the amount of minced garlic, I still felt like it need more though because I am just that crazy about garlic. I used unsweetened coconut milk on accident and it still worked very well to make it creamy. I toasted up some homemade bread sticks for dipping and so so yummy. Thank you for these amazing recipes, they are very easy to follow.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        October 31, 2020 at 11:36 am

        Wonderful! Thanks so much for the great review Jade!

        Reply
    6. AvatarValerie says

      September 24, 2020 at 1:31 am

      Soup was easy to make and delicious.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        September 24, 2020 at 7:10 am

        Awesome! Thanks Valerie!

        Reply
    7. AvatarSharon Martin Andersson says

      May 23, 2020 at 10:19 pm

      I have tried several vegan tomato basil recipes, my family loved this one! Really delicious!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 25, 2020 at 9:20 am

        Awesome, thanks Sharon!

        Reply
    8. AvatarLeanne West says

      August 20, 2019 at 2:53 am

      Hi Alison, this looks absolutely delicious and I am going to make it for a friend on the weekend. Can you make this ahead (24hrs) and refrigerate?

      Reply
      • Alison AndrewsAlison Andrews says

        August 20, 2019 at 9:08 am

        Hi Leanne, yes definitely! It keeps very well. Just reheat it when you need it. šŸ™‚

        Reply
    9. AvatarDebbie says

      April 30, 2019 at 1:01 pm

      Love this soup. Taste is amazing šŸ™‚ šŸ™‚ šŸ™‚

      ★★★★★

      Reply
    10. AvatarVivi Belle says

      January 08, 2019 at 8:47 pm

      Would it work to add a can of full fat coconut milk instead of coconut cream? I imagine it would just make the soup a bit thinner. Thank you!

      Reply
      • Alison AndrewsAlison Andrews says

        January 10, 2019 at 8:54 am

        Yes that would work fine. šŸ™‚

        Reply
    11. AvatarAnna Andrews says

      December 06, 2018 at 4:28 am

      Rich, creamy and flavourful soup. Ideal for those chilly evenings

      ★★★★★

      Reply
    12. Avatarjacquie says

      December 04, 2018 at 7:09 pm

      I’m not a fan of creamed soups but the picture of this one before you add the cream and blended it looked fantastic! How do you think it would taste at that point? would you add something else? maybe just the basil and let it cook in or would that be too much without the cream? perhaps some spinach?

      thanks

      Reply
      • Alison AndrewsAlison Andrews says

        December 05, 2018 at 11:57 am

        Hi Jacquie, you could leave out the coconut cream and just add the basil as normal, it would be totally delicious! The cream is not a crucial component of the recipe at all. šŸ™‚

        Reply
        • AvatarSusan says

          June 07, 2019 at 4:19 pm

          Which veg stock do you recommend? Thx so much.

          Reply
          • Alison AndrewsAlison Andrews says

            June 08, 2019 at 11:29 am

            Hi Susan, I use a local brand called Ina Paarman. It’s not available worldwide though, but it’s one of those that is a dry powder that you mix with hot water. šŸ™‚

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright Ā© 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!