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.