This creamy tomato basil soup is totally dairy free, but you’d never be able to tell it’s made with coconut milk. Comforting, vegan tomato soup is the perfect lunch or dinner on a cold day with crackers, grilled cheese, or whatever your heart desires.
Cozy Tomato Basil Soup
Course: Lunch, DinnerCuisine: American, Gluten Free, Dairy Free, Nut Free, Vegetarian
Servings
8
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1 tbsp 1 olive oil
1 1 yellow onion, diced
4 cloves 4 garlic, minced
15 oz 15 can fire roasted tomatoes, no salt added
15 oz 15 can crushed tomatoes, no salt added
1 cup 1 vegetable broth (or chicken)
1/2 tbsp 1/2 balsamic vinegar
1/2 cup 1/2 fresh basil, chopped
1 tsp 1 salt
1 tsp 1 pepper
1/4 tsp 1/4 crushed red pepper flakes
1/2 cup 1/2 coconut milk (or other milk/cream)
Directions
- Heat a medium sized pot over medium heat. Once hot, add olive oil, onion and garlic. Sauté for 4-5 minutes, or until the onions soften and become translucent.
- Add fire roasted tomatoes, crushed tomatoes, broth, and balsamic vinegar to the pot. Stir to combine. Add basil, salt, pepper, and crushed red pepper. Stir again!
- Bring to a boil then reduce to a simmer for about 30 minutes. After 30 minutes, turn off the heat and let it rest for 10 minutes.
- Using an immersion blender, regular blender, or food processor, carefully blend all soup ingredients until smooth. Pour back into soup pot.
- Transfer soup back to the pot, add coconut milk, and simmer for 10 more minutes
- Garnish with more fresh basil and red chili flakes.
Recipe Video
I made this for my fiancé and I with homemade sourdough croutons and he LOVED it! Perfect date night for when it’s raining.