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- 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut cream (or cashew cream for a lighter option) - 1 teaspoon dried oregano - Salt and pepper to taste - 1/4 cup fresh basil leaves, chopped (plus extra for garnish) - 2 tablespoons olive oil The main ingredients create a rich, vibrant flavor. Ripe tomatoes give the soup its fresh taste. If you use canned tomatoes, they're easy and still delicious. Diced onion and minced garlic add depth. Vegetable broth brings warmth, while coconut or cashew cream adds creaminess. Fresh basil brings a bright kick, making this soup special. - 1 teaspoon sugar (optional, to balance acidity) - 1 tablespoon balsamic vinegar (optional for depth) Sugar helps reduce the acidity of the tomatoes. If your soup tastes too sharp, add a little sugar to balance it. Balsamic vinegar adds a tangy depth. You can skip these options, but they can enhance the flavor nicely. When measuring ingredients, be precise. Use a dry measuring cup for solids and a liquid measuring cup for liquids. For items like tomatoes, you can adjust based on your taste. If you can’t find coconut cream, cashew cream works well. You can also blend soaked cashews with water to make your own. This substitutes well in recipes for a creamy texture. {{ingredient_image_1}} First, we need a good base for our soup. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 diced onion. Sauté it for about 4-5 minutes. You want it to turn soft and translucent. Next, stir in 4 cloves of minced garlic. Cook this for just 1 minute. You will smell the garlic and onion mix, and it will be amazing! Now, add your tomatoes. You can use 4 cups of fresh, chopped tomatoes or 2 cans of whole peeled tomatoes. Also, pour in 1 cup of vegetable broth. Sprinkle in 1 teaspoon of dried oregano. If you want, add 1 teaspoon of sugar. This will help balance the acidity of the tomatoes. Bring the mixture to a boil, then lower the heat. Let it simmer for 15-20 minutes. Stir occasionally, so nothing sticks to the bottom. When the tomatoes are soft, it's time to blend. You can use an immersion blender right in the pot. This is the easiest way. Just blend until the soup is smooth. If you don't have an immersion blender, pour the soup in batches into a regular blender. Be careful, as the soup is hot! After blending, return the smooth soup to low heat. Now we will add cream. Stir in 1 cup of coconut cream or cashew cream until it's fully mixed. This gives the soup its creamy texture. Taste the soup and add salt and pepper to your liking. If you want more depth, add a tablespoon of balsamic vinegar. Let it simmer for another 5 minutes. Finally, mix in 1/4 cup of chopped fresh basil right before serving. This adds a fresh burst of flavor. Serve the soup warm in bowls, and top with a bit more basil for garnish. Enjoy! To boost the taste of your soup, use fresh herbs. Basil is a must, but you can try oregano too. Dried herbs work well if fresh ones aren't available. For a richer taste, add a pinch of red pepper flakes. This gives a nice kick without overpowering the soup. Sometimes, tomatoes can be too acidic. If that happens, add a teaspoon of sugar. This little trick balances the tartness. You won’t taste the sugar; it just makes the flavors shine. Creaminess makes the soup comforting. You can use coconut cream for a rich flavor. If you want a lighter option, try cashew cream instead. Both options give a lovely texture. Want a chunky soup? After blending, set aside some of the cooked tomatoes. Add them back into the soup for bites of texture. You can also chop veggies like carrots or zucchini. This adds a nice crunch and extra nutrients. Sautéing is key to building flavor. Heat olive oil over medium heat. Add onions first and cook until soft. This should take about four to five minutes. Then, add garlic. Cook for just a minute to avoid burning. To prevent burning, keep the heat steady. Stir often, especially as you add tomatoes and broth. If you notice sticking, lower the heat. If you do burn something, don’t worry! Just add a splash of water to deglaze the pot. This lifts the burnt bits and adds flavor. Pro Tips Use Fresh Tomatoes: For the best flavor, use ripe, in-season tomatoes. They will enhance the richness of your soup. Texture Matters: If you prefer a chunkier soup, reserve some diced tomatoes before blending and stir them back in after. Herb Variations: Experiment with other herbs like thyme or parsley for a unique twist on the classic basil flavor. Storing Leftovers: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove for the best texture. {{image_2}} To make this soup gluten-free, be sure to check all labels. Some vegetable broths may have gluten. I suggest using brands that are certified gluten-free. Pair this soup with gluten-free bread. Look for crusty options that hold up well for dipping. If you need a nut-free option, use coconut cream. It gives a rich, creamy taste. You can also try using oat milk as a lighter cream alternative. For a low-sodium version, simply reduce the salt. You can also use low-sodium broth to keep the flavor strong without the extra salt. Want to change up the flavor? Try adding roasted red peppers. They give a nice sweetness. If you like spice, sprinkle in some chili flakes for heat. You can also use different herbs. Thyme or parsley can add a fresh touch to the soup. Each of these twists can make your soup new and exciting. You can keep your Vegan Creamy Tomato Basil Soup in the fridge for about 4 to 5 days. Use an airtight container to store the soup. This helps keep it fresh and tasty. Make sure the soup is cool before you seal it. Label the container with the date you made it. This way, you will know when to use it. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to eat, take the soup out of the freezer and put it in the fridge overnight to thaw. You can reheat the soup in two ways: the microwave or on the stovetop. For the microwave, pour the soup into a bowl and heat in short bursts. Stir it in between to avoid hot spots. For stovetop, heat the soup in a pot over low heat. Stir often to keep the texture smooth. Always check the temperature before serving to ensure it’s hot throughout. Enjoy your soup without losing its creamy charm! To make your soup creamier, you can add extra cream-based ingredients. Here are some suggestions: - Use more coconut cream or cashew cream. This will enhance the richness. - Blend in silken tofu for a protein boost and smooth texture. - Add a splash of almond milk or soy milk for a lighter touch. - Stir in some nutritional yeast for a cheesy flavor and creaminess. These options will help you reach the perfect creamy texture. Yes, you can use canned tomatoes in this recipe. Here are the pros and cons: Pros: - Canned tomatoes are often picked at peak ripeness, so they taste great. - They save time since you don’t need to chop or peel them. - Canned tomatoes have a longer shelf life, so they’re easy to keep on hand. Cons: - Fresh tomatoes may have a brighter flavor and better texture. - Canned tomatoes can be higher in sodium, so check the label. Both options work, but choose what fits your needs best. This soup pairs well with many sides. Here are some ideas: - Serve with crusty bread for dipping. A baguette or sourdough works well. - Grilled cheese sandwiches are a classic match. Try using vegan cheese! - A fresh salad can add a nice crunch. Consider a simple green salad. - Serve with garlic bread for a tasty twist. These sides will make your meal even more delightful! This blog post covered how to make a delicious creamy tomato basil soup. We explored the key ingredients, like ripe tomatoes, onions, and broth. You learned kitchen tips for preparing, blending, and finishing the soup to get the best flavor and texture. We also discussed variations for different diets and proper storage methods. Remember, cooking is fun! Don’t hesitate to experiment with ingredients and flavors. Each batch will help you improve your skills and taste. Enjoy making your perfect soup!

Creamy Vegan Tomato Basil Bliss

A rich and creamy vegan soup made with ripe tomatoes and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut cream (or cashew cream for a lighter option)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance acidity)
  • to taste Salt and pepper
  • 0.25 cup fresh basil leaves, chopped (plus extra for garnish)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (optional for depth)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in the chopped tomatoes (or canned tomatoes), vegetable broth, and dried oregano. If using, add the sugar to balance the acidity. Bring the mixture to a boil, then reduce to a simmer. Allow it to cook for about 15-20 minutes, stirring occasionally.
  • Once tomatoes are softened, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a regular blender.
  • Return the smooth soup to low heat and stir in the coconut cream (or cashew cream) until fully incorporated. Adjust seasoning with salt, pepper, and balsamic vinegar if desired. Simmer for an additional 5 minutes.
  • Stir in the chopped fresh basil leaves just before serving for a burst of flavor.

Notes

Serve in bowls topped with a drizzle of coconut cream, a sprinkle of fresh basil, and a side of crusty bread for dipping.
Keyword basil, creamy, soup, tomato, vegan