Creamy Tomato Basil Soup
A silky, comforting Vegan Creamy Tomato Basil Soup made with roasted tomatoes, garlic, and fresh basil blended with coconut cream for a dreamy finish.
Ingredients
For the Soup:
- 6 large ripe tomatoes quartered
- 1 medium onion chopped
- 3 garlic cloves peeled
- 1 tablespoon olive oil
- 1 cup vegetable broth
- ½ cup coconut cream or any plant-based cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves chopped
For Garnish:
- Fresh basil leaves
- Drizzle of coconut cream or olive oil
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking tray.
- Drizzle olive oil over the veggies, sprinkle salt and pepper, and roast for 25 minutes.
- Transfer roasted ingredients to a blender with vegetable broth. Blend until smooth and velvety.
- Pour the mixture into a large pot, add coconut cream and oregano, then simmer for 10 minutes on low heat.
- Stir in chopped basil right before serving.
- Garnish with a swirl of cream or olive oil, and serve hot with bread or croutons.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 45%
- Vitamin C: 42%
- Iron: 10%
- Calcium: 8%
- Potassium: 15%
Additional Notes / Tips
- Add red pepper flakes for a little “spice and sass.”
- Use canned tomatoes if you’re out of fresh ones — nobody’s judging.
- For extra creaminess, stir in a spoon of cashew butter.
- Serve with grilled sourdough or vegan grilled cheese for peak cozy vibes.
- Store leftovers in the fridge — it tastes even better the next day.