This Vegan Tomato Basil Soup is creamy and flavorful! It’s a healthier version of the classic and easy to make with diced tomatoes, tomato sauce, herbs, spices, coconut milk, and is topped with crispy chickpeas. It just a perfect bowl of comfort, that’s bursting with delicious flavor!
There’s nothing more comforting than a piping hot bowl of tomato basil soup. This recipe is easy to make and can be on the table in just 30 minutes. It also reheats well, so it’s perfect for meal prep and enjoying for several days. Pair it with breadsticks or a grilled cheese for a meal the whole family will love!
Vegan Tomato Basil Soup Ingredients
- Olive oil: For sautéing the garlic and cooking the chickpeas.
- Garlic: Adds delicious aromatic flavor.
- Tomatoes: The star of the recipe! We're using diced tomatoes and tomato sauce for plenty of bold flavor.
- Seasonings: A mix of dried oregano, dried basil, onion powder and dried parsley is the perfect blend of herbs.
- Coconut milk: This will make your tomato soup extra creamy, velvety and downright delicious! You can sub with another plant-based milk, if preferred.
- Garnish: We love topping our finished bowl with fresh basil and crispy chickpeas. So good and gives this soup a boost of protein!
How to Make Vegan Tomato Basil Soup
Sauté Garlic: Bring a medium saucepan with 1 tablespoon olive oil to medium heat. Once warm, add garlic and cook until it sizzles (about 2 min).
Add Tomatoes and Seasonings: Once the garlic is sizzling, add the tomato sauce and diced tomatoes. Then, stir in the soup spices. Reduce heat to low and simmer for 20 minutes.
Cook the Chickpeas: While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and spices. Cook, stirring often, until the chickpeas are golden (about 5-7 minutes).
Serve: Once the soup has simmered for 20 minutes, stir in the coconut milk and serve warm with chickpeas and breadsticks.
Expert Tips
- We recommend using San Marzano Tomatoes for the best flavor. They are high-quality canned tomatoes that are very tasty. Many brands sell them and you should be able to find them in most grocery stores.
- After tasting, if the soup is a bit too tart, you can add about ½ teaspoon to ¾ teaspoon of sugar.
- Use full fat coconut milk for the richest, creamiest results.
Frequently Asked Questions
We love dunking grilled cheese in this vegan tomato soup – keep it dairy free with dairy free & vegan cheese slices. This also pairs wonderfully with my vegan breadsticks or vegan cheddar bay drop biscuits!
You won’t need to add anything to this vegan tomato basil soup because it’s very flavorful. However, if you’re using canned tomato soup, try adding dried or fresh oregano or basil, smoked paprika, or red pepper flakes.
Yes, according to Healthline, tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others. Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease.
How to Store Leftovers
- In the refrigerator: Store any leftover tomato basil soup in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.
- In the freezer: Add leftovers to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.
More Vegan Soup Recipes
- Vegetable White Bean & Rice Soup
- Sweet Potato and Butternut Squash Soup
- Carrot Red Pepper Cauliflower Soup
- Broccoli and Cauliflower Soup
Easy Vegan Tomato Basil Soup
Ingredients
Creamy Tomato Basil Soup
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 2 tablespoon dried oregano
- 2 teaspoon basil
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 tablespoon coconut milk
Crispy Chickpeas
- 1 tablespoon olive oil
- 1 (13.5 oz) can of chickpeas rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
Seve with 20 Minute Vegan Cheddar Bay Drop Biscuits
- Vegan & Gluten Free Cheddar Bay Drop Biscuits Recipe
Serve with Homemade Vegan Breadsticks
- Vegan Breadsticks Recipe
Instructions
- If serving with homemade breadsticks - The total breadstick recipe takes about an hour so begin with these and prepare the soup and chickpeas while you wait on the breadsticks. If serving with homemade vegan biscuits, this recipe only takes about 20 minutes so you can bake them as your soup simmers.
- Bring a medium saucepan with 1 tablespoon olive oil to medium heat. Once warm, add garlic and cook until it sizzles (about 2 min)
- Once the garlic is sizzling, add the tomato sauce and diced tomatoes. Then, stir in the soup spices. Reduce heat to low and simmer for 20 minutes.
- While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and spices. Cook, stirring often, until the chickpeas are golden (about 5-7 minutes).
- Once the soup has simmered for 20 minutes, stir in the coconut milk and serve warm with chickpeas and breadsticks.
Notes
- Storing leftovers: Place in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.
- Freezing: Add leftovers to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Comments
No Comments