Creamy Tomato Basil Soup (vegan)
Printed from Inclusive Kitchen — Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting classic that warms the soul, and this vegan version is no exception. Made with ripe tomatoes, fragrant basil, and a creamy coconut milk base, it’s a delightful blend of flavors that feels indulgent without the dairy. The addition of grilled cheese croutons, made from plant-based cheese and bread, adds a satisfying crunch and a nostalgic touch to each spoonful.
Historically, tomato soup has been a staple in American households since the 19th century, with its popularity skyrocketing after the introduction of canned tomatoes. This vegan adaptation not only honors that tradition but also embraces modern dietary preferences, making it accessible to everyone. It’s perfect for a cozy night in or as a starter for a dinner party, and it’s sure to impress even the most discerning palates.
As you prepare this dish, you might find yourself chuckling at the thought of a tomato and basil debating which one is more essential to the soup. Spoiler alert: they both win! So grab your ingredients and let’s dive into this deliciously creamy, plant-based delight that’s as good for your taste buds as it is for your conscience.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 28 ounces canned whole tomatoes
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices plant-based cheese slices
- 4 slices whole grain bread, sliced
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes. This step builds the flavor base for your soup.
- Stir in 4 minced garlic cloves and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add 28 ounces of canned whole tomatoes (with juices) and 2 cups of vegetable broth to the pot. Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Once blended, return the soup to the pot and stir in 1 cup of coconut milk. This will give the soup its creamy texture without any dairy.
- Add 1 cup of chopped fresh basil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well and let the soup simmer for another 5 minutes to allow the basil to infuse its flavor.
- While the soup simmers, prepare the grilled cheese croutons. Heat a skillet over medium heat and place 4 slices of whole grain bread in the skillet.
- Top each slice with a slice of plant-based cheese and cover with another slice of bread. Grill until golden brown on both sides, about 3-4 minutes per side.
- Once the grilled cheese is ready, remove from the skillet and let it cool slightly before cutting into bite-sized croutons. This adds a fun twist to your soup.
- Serve the creamy tomato basil soup hot, garnished with additional fresh basil if desired. Top each bowl with a handful of grilled cheese croutons for that delightful crunch.
- Enjoy your soup while it’s warm, and don’t forget to dip those croutons for maximum flavor. It’s a match made in culinary heaven!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the soup.
Nutrition (per serving)
- Calories: 320
- Carbs g: 40
- Protein g: 6
- Fat g: 16
- Sugar g: 6
