Low Sugar Vegan Tomato Basil Soup

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
¼ tsp red pepper flakes
2 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup full-fat coconut milk
½ cup fresh basil leaves, loosely packed

For serving

1 tbsp fresh basil, thinly sliced (optional)
vegan bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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