There’s a quiet joy in watching roasted tomatoes bubble on the stove, their sweetness deepening as fresh basil works its magic.. This vegan tomato basil soup captures all that cozy comfort you crave, without any dairy or complicated techniques. When I first made this recipe on a chilly autumn evening, the kitchen filled with such an incredible fragrance that my neighbors started asking what I was cooking!
This isn’t just any tomato soup – it’s a velvety, restaurant-quality bowl of pure comfort that happens to be completely plant-based. The secret? A perfect balance of fire-roasted tomatoes, aromatic herbs, and creamy coconut milk that creates the most luxurious texture you can imagine.
Table of Contents
Key Takeaways
• Simple ingredients, extraordinary flavor – Uses pantry staples to create a gourmet-tasting soup
• Naturally creamy without dairy – Coconut milk and cashews create the perfect velvety texture
• Ready in just 30 minutes – Perfect for busy weeknights when you need comfort food fast
• Incredibly versatile – Easy to customize with different herbs, spices, or protein additions
• Freezer-friendly – Make a big batch and enjoy homemade soup anytime
Why You’ll Love This Vegan Tomato Basil Soup
• Effortlessly delicious – No fancy techniques required, just simple sautéing and simmering that fills your kitchen with amazing aromas
• Rich, complex flavors – Fire-roasted tomatoes, fresh garlic, and aromatic basil create layers of taste that rival any restaurant version
• Completely customizable – Add white beans for protein, swirl in extra coconut cream for richness, or spice it up with red pepper flakes
• Perfect for any season – Comforting enough for winter nights, fresh enough for summer when tomatoes are at their peak
Ingredient Highlights & Notes
The beauty of this soup lies in how a handful of quality ingredients transform into something truly special. I love using fire-roasted canned tomatoes as the base – they add a subtle smoky depth that fresh tomatoes sometimes can’t achieve. Fresh basil is absolutely essential here; dried just won’t give you that bright, peppery flavor that makes this soup sing.
The coconut milk creates that dreamy, creamy texture without any heaviness, while a touch of raw cashews (if you have them) adds extra richness when blended in. Don’t worry if you don’t have cashews – the soup is still absolutely delicious without them!
Ingredients
- 2 tablespoons olive oil (extra virgin for best flavor)
- 1 large yellow onion, diced (about 1½ cups)
- 4 garlic cloves, minced (or 1 tablespoon garlic paste)
- 2 (28-oz) cans fire-roasted crushed tomatoes (San Marzano if you can find them)
- 2 cups vegetable broth (low-sodium preferred)
- 1 (14-oz) can full-fat coconut milk (reserve 2 tablespoons for garnish)
- ¼ cup raw cashews (optional, for extra creaminess)
- ¼ cup fresh basil leaves, packed (plus extra for garnish)
- 1 tablespoon tomato paste (adds concentrated tomato flavor)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (regular paprika works too)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon maple syrup (balances acidity)
- 1 tablespoon balsamic vinegar (adds depth)
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven (for even heat distribution)
- Immersion blender (or regular blender)
- Wooden spoon (for stirring)
- Measuring cups and spoons
- Ladle (for serving)
Instructions & Method
1. Sauté the aromatics (5 minutes)
Heat olive oil in your large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for another minute – you’ll smell that amazing aroma filling your kitchen!
2. Build the base (3 minutes)
Add tomato paste, oregano, and smoked paprika. Stir constantly for about 1 minute to toast the spices and develop deeper flavors. This step makes such a difference in the final taste!
3. Add tomatoes and liquid (2 minutes)
Pour in the fire-roasted tomatoes, vegetable broth, and cashews (if using). Stir in the maple syrup, salt, and pepper. The mixture should look chunky and rustic at this point.
4. Simmer and develop flavors (15 minutes)
Bring the soup to a gentle boil, then reduce heat to medium-low. Let it simmer uncovered for 15 minutes, stirring occasionally. The liquid should reduce slightly and the flavors will concentrate beautifully.
5. Add coconut milk and basil (2 minutes)
Stir in the coconut milk and fresh basil leaves. Let it simmer for another 2 minutes to warm through and wilt the basil.
6. Blend to perfection (3 minutes)
Using an immersion blender, blend the soup until smooth and creamy. If you prefer some texture, pulse just a few times for a chunky consistency. Pro tip: If using a regular blender, let the soup cool slightly and blend in batches.
7. Final seasoning (2 minutes)
Stir in the balsamic vinegar and taste for seasoning. Add more salt, pepper, or maple syrup as needed. The soup should taste rich, slightly sweet, and perfectly balanced.
Tips, Variations & Substitutions
Make It Your Own
- Extra protein: Stir in cooked white beans, chickpeas, or lentils during the last 5 minutes
- Spice it up: Add ½ teaspoon red pepper flakes with the garlic for a gentle kick
- Herb variations: Try fresh oregano or thyme instead of (or alongside) basil
Dietary Swaps
- Nut-free: Skip the cashews and use an extra ½ cup coconut milk for creaminess
- Oil-free: Sauté onions in a splash of vegetable broth instead of olive oil
- Lower fat: Use light coconut milk instead of full-fat
Troubleshooting
- Too acidic? Add an extra tablespoon of maple syrup or a pinch of baking soda
- Too thin? Simmer uncovered for 5-10 more minutes to reduce
- Too thick? Stir in more vegetable broth until you reach desired consistency
Serving Suggestions
This soup is absolutely divine on its own, but here are some of my favorite ways to serve it:
- Classic comfort: Pair with grilled cheese made with vegan butter and your favorite plant-based cheese
- Elegant dinner: Drizzle with reserved coconut milk, sprinkle fresh basil, and serve with crusty sourdough
- Light lunch: Top with roasted chickpeas and a handful of fresh arugula
- Cozy night in: Serve in mugs with warm, buttery dinner rolls
Perfect drink pairings: A crisp white wine, sparkling water with lemon, or a warm herbal tea
Storage, Make-Ahead & Reheating
Storage
- Refrigerator: Keeps beautifully for up to 5 days in airtight containers
- Freezer: Freeze for up to 3 months (the texture stays perfectly creamy!)
Make-Ahead Tips
- Prep vegetables: Dice onions and mince garlic up to 2 days ahead
- Full recipe: This soup actually tastes even better the next day as flavors meld together
- Portion control: Freeze in individual serving containers for quick lunches
Reheating
- Stovetop: Gently reheat over medium-low heat, stirring occasionally. Add a splash of broth if needed
- Microwave: Heat in 30-second intervals, stirring between each, until warmed through
- From frozen: Thaw overnight in the fridge, then reheat as above
Nutrition & Dietary Information
Per serving (serves 6):
- Calories: Approximately 180
- Protein: 4g
- Carbohydrates: 15g
- Fat: 12g (mostly healthy fats from coconut and olive oil)
- Fiber: 4g
Dietary notes: Naturally vegan, gluten-free, dairy-free, and can easily be made nut-free. Rich in lycopene from tomatoes and vitamin C from fresh basil.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use about 3 pounds of ripe tomatoes. Roast them at 400°F for 25-30 minutes first to concentrate the flavors, then proceed with the recipe.
Q: My soup separated after adding coconut milk. What happened?
A: This can happen if the soup is too hot when you add the coconut milk. Next time, let it cool slightly before stirring in the coconut milk, or add it gradually while stirring.
Q: Can I make this in a slow cooker?
A: Yes! Sauté the onions and garlic first, then add everything except coconut milk and basil to your slow cooker. Cook on low for 4-6 hours, then stir in coconut milk and basil in the last 30 minutes.
Q: How do I prevent the soup from sticking to the bottom?
A: Use medium or medium-low heat and stir regularly, especially after adding the tomato paste. A heavy-bottomed pot helps distribute heat evenly.
Q: Can I double this recipe?
A: Definitely! This recipe doubles beautifully. Just use a larger pot and you might need to simmer a bit longer to reduce the liquid properly.
Conclusion
There’s something truly special about ladling a bowl of this creamy vegan tomato basil soup and watching it warm both your hands and your heart. The combination of fire-roasted tomatoes, aromatic fresh basil, and silky coconut milk creates a soup that’s both comforting and sophisticated – perfect for everything from a quick weeknight dinner to an elegant starter for guests.
I love how this recipe proves that plant-based cooking doesn’t mean sacrificing flavor or richness. Every spoonful delivers that perfect balance of sweet tomatoes, fragrant herbs, and creamy texture that makes you close your eyes and savor the moment.
Ready to make your kitchen smell absolutely incredible? Gather your ingredients and start sautéing those onions – in just 30 minutes, you’ll be enjoying a bowl of pure comfort that happens to be completely plant-based. Don’t forget to save some for tomorrow – trust me, it tastes even better the next day!