Vegan Cream of Tomato Soup with Basil

Total time50 min

Prep time15 min

Cook time35 min

4.8

(11)

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Ingredients

4 servings

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp granulated sugar
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ cup fresh basil leaves, loosely packed, plus more for serving

Instructions

1
Melt the butter with the olive oil in a large saucepan or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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