Vegan Tomato Soup

An easy and simple recipe for a tasty soup full of bold tomato and basil flavours.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: bowls

Equipment

Stick Blender

Ingredients

1 tablespoon olive oil
1 medium onion
3 cloves garlic
3 cups (720 ml) vegetable stock
2 400g / 14oz cans chopped tomatoes
1 teaspoon sugar
½ cup (10 g) fresh basil or 1 teaspoon dried, or both
½ teaspoon salt
¼ teaspoon black pepper
¼ cup (60 ml) vegan cream

Instructions

Heat up olive oil in a saucepan over low medium heat. Add prepped onion and garlic. Saute for 5 minutes until soft.
Add vegetable stock, chopped tomatoes, sugar, and dried basil if using.
Bring to a boil and simmer covered with a lid on low-medium heat for 10 minutes.
Wash and roughly chop the basil and add it to the soup along with the salt and pepper.
Puree with a stick blender until completely smooth.
Stir in the vegan cream.
Serve with a little swirl of extra vegan cream and a few fresh leaves of basil for garnish, and a slice of white bread.

Notes

Using Fresh Tomatoes

You'll get the most solid and reliable results with this vegan tomato soup recipe if you use canned tomatoes, but you can adapt it to use fresh tomatoes.

Choose the most flavourful and ripe tomatoes to make tomato soup. You can make up for less flavourful tomatoes by adding extra sugar and tomato paste/puree.

Check the post for more tips on using fresh tomatoes in this recipe and which kind of tomatoes to use.

Nutrition

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