Tomato Soup with Basil Pesto
This Tomato Soup with Basil Pesto is what cozy dreams taste like — creamy, tangy, and just a little too fancy for a Tuesday night. The bright pesto swirls through rich tomato goodness like edible art, and honestly, it’s the kind of bowl that makes you feel smugly domestic. It’s warm, comforting, and secretly healthy — basically, self-care disguised as dinner. This soup turns humble ingredients into a five-star moment without needing a Michelin chef or a breakdown. Serve it with crusty bread, your favorite playlist, and a dash of sass — perfection achieved.
Tomato Soup with Basil Pesto
A creamy, flavorful Vegan Tomato Soup with Basil Pesto that blends tangy tomatoes and aromatic herbs into a rich, comforting bowl of plant-based goodness.
Ingredients
For the Soup:
- 5 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup coconut milk or cashew cream
- 1 teaspoon maple syrup optional, balances acidity
For the Vegan Basil Pesto:
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts or walnuts
- 1 garlic clove
- 2 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until fragrant and golden.
- Add chopped tomatoes, basil, oregano, salt, and pepper.
- Cook for 10 minutes until tomatoes soften completely.
- Pour in vegetable broth and simmer for another 10 minutes.
- Blend the soup until smooth, then stir in coconut milk and maple syrup.
- In a blender, combine basil, nuts, garlic, nutritional yeast, oil, lemon juice, and salt to make pesto.
- Serve the soup hot with a generous drizzle of vegan pesto on top.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 45%
- Vitamin C: 52%
- Iron: 10%
- Calcium: 8%
- Potassium: 17%
Additional Notes / Tips
- Use roasted tomatoes for deeper, richer flavor.
- Add chili flakes if you like a little drama in your soup.
- Store leftover pesto in the fridge — it’s magic on toast.
- For extra creaminess, blend half the soup and leave the rest chunky.
- Serve it with garlic bread or a side of sass — both pair perfectly.
