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    Home » Appetizers

    Vegan Tomato Basil Soup

    Published: Dec 4, 2018 Updated: Aug 2, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Tomato Basil Soup

    This vegan tomato basil soup is rich and creamy and served with a drizzle of homemade basil oil. Super easy and restaurant worthy!

    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.

    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.

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

    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.
    Vegan tomato basil soup in a cast iron pot.
    • Remove from the heat and add coconut sugar, fresh basil and coconut cream.
    Fresh basil and coconut cream added to a big cast iron pot of vegan tomato basil soup.
    • Stir it in.
    Vegan tomato basil soup in a cast iron pot.
    • Blend with an immersion blender until smooth.
    • Add salt and pepper to taste.
    Vegan tomato basil soup in a cast iron pot.

    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!

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

    Chef’s Tips

    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.

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

    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.

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

    More Delicious Vegan Soup Recipes

    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

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tomato basil soup topped with a drizzle of basil oil.

    Vegan Tomato Basil Soup

    This vegan tomato basil soup is rich and creamy and served with a drizzle of homemade basil oil. Super easy and restaurant worthy!
    5 from 12 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 355kcal
    Author: Alison Andrews

    Ingredients

    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
    Prevent your screen from going dark

    Instructions

    • 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.

    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.
    • Serve the soup with a drizzle of basil oil and some crusty bread for dipping (optional).

    Notes

    1. Coconut cream. You can also use canned, full fat, unsweetened coconut milk. 
    2. 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.
    3. Freezing: It’s freezer friendly for up to 3 months. 
    4. Nutritional information excludes basil oil.

    Nutrition

    Serving: 1Serve | Calories: 355kcal | Carbohydrates: 33g | Protein: 7g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 452mg | Potassium: 1416mg | Fiber: 9g | Sugar: 17g | Vitamin A: 8921IU | Vitamin C: 63mg | Calcium: 146mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Lori says

      October 17, 2022 at 10:54 pm

      My neighbor made this soup for me after having a bronchoscopy after having not eaten since the night before and not getting home until 4 PM. I was hungry but my throat was very sore. She brought this soup over and I ate 3/4 of the bowl. I am so excited to make it myself!!! 🫕5 stars

      Reply
      • Alison Andrews says

        October 18, 2022 at 10:55 am

        So happy you enjoyed it Lori! And hope you feel better soon!

        Reply
    2. Iona says

      March 27, 2021 at 11:55 am

      Can I freeze this?

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:50 am

        Sure!

        Reply
    3. Mary 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!5 stars

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:49 am

        Awesome! Thanks so much Mary!

        Reply
    4. John 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 Andrews says

        January 15, 2021 at 8:42 am

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

        Reply
    5. Emily 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!!!5 stars

      Reply
      • Alison 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. 🙂

        Reply
    6. Jade 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.5 stars

      Reply
      • Alison Andrews says

        October 31, 2020 at 11:36 am

        Wonderful! Thanks so much for the great review Jade!

        Reply
    7. Valerie says

      September 24, 2020 at 1:31 am

      Soup was easy to make and delicious.5 stars

      Reply
      • Alison Andrews says

        September 24, 2020 at 7:10 am

        Awesome! Thanks Valerie!

        Reply
    8. Sharon 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!5 stars

      Reply
      • Alison Andrews says

        May 25, 2020 at 9:20 am

        Awesome, thanks Sharon!

        Reply
    9. Leanne 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 Andrews says

        August 20, 2019 at 9:08 am

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

        Reply
    10. Debbie says

      April 30, 2019 at 1:01 pm

      Love this soup. Taste is amazing 🙂 🙂 🙂5 stars

      Reply
    11. Vivi 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 Andrews says

        January 10, 2019 at 8:54 am

        Yes that would work fine. 🙂

        Reply
    12. Anna Andrews says

      December 06, 2018 at 4:28 am

      Rich, creamy and flavourful soup. Ideal for those chilly evenings5 stars

      Reply
    13. jacquie 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 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. 🙂

        Reply
        • Susan says

          June 07, 2019 at 4:19 pm

          Which veg stock do you recommend? Thx so much.

          Reply
          • Alison 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. 🙂

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