Vegan Tomato Basil Soup
This is the kind of soup that makes you want to pull on a sweater and stay in all day — deeply savory, silky smooth, and bright with fresh basil in every spoonful. The secret to its rich, velvety texture is full-fat coconut milk stirred in at the end, which gives you all the creamy comfort of a classic tomato bisque without a drop of dairy. Cooking down the tomato paste until it darkens and caramelizes adds a layer of depth that canned tomatoes alone just can't deliver. Crushing the whole peeled tomatoes by hand as they go into the pot keeps things rustic and ensures the finished soup blends into something truly luxurious. A pinch of red pepper flakes and a generous handful of fresh basil round out the flavor so it never tastes flat or one-note. This recipe makes four servings, so it's perfect for a weeknight dinner with a side of crusty vegan bread, or for meal-prepping a few lunches that will actually make you excited to open the fridge.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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