Vegan Cream of Tomato Soup with Basil

Total time50 min

Prep time15 min

Cook time35 min

Onion and garlic get bloomed until deeply fragrant, then tomato paste is cooked down to a rich, brick-red color before whole peeled tomatoes go into the pot to simmer low and slow. That gentle simmer is what builds the deep, rounded tomato flavor here, and a spoonful of sugar and thyme keep everything balanced rather than sharp or acidic. Fresh basil gets blended right into the base, so its bright, herbal flavor runs through every bite instead of sitting on top as an afterthought. Blitzing everything with an immersion blender gives the soup that classic silky, spoonable texture people crave from a good tomato soup. Finished with a few more basil leaves for garnish, it's a cozy, comforting bowl that fits neatly into a plant-based rotation.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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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