I’m sharing my Vegan Tomato Basil Soup recipe featuring fresh tomatoes, onion, garlic and basil and a quick 30-minute total time for a vegan and gluten free option.

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I wasn’t expecting to fall for a tomato soup so fast, but this Vegan Tomato Basil Soup really surprised me. Bright, tangy and unexpectedly silky, it tastes like summer but comes together fast, which is why i keep making it.

A quick drizzle of olive oil and a generous handful of fresh basil leaves are what send the flavor over the top, plus there’s a tiny technique i use that makes it feel almost indulgent without being heavy. If you like bold tomato flavor and want something easy and plant based, you might find yourself making this more than once.

Ingredients

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Olive oil adds healthy monounsaturated fats, carries flavors and gives silky mouthfeel.
Onion brings natural sweetness and fiber, helps balance acidity but sometimes makes you cry.
Garlic packs flavor, tiny protein boost, and brings savory depth when lightly cooked.
Tomatoes give vitamin C and fiber, they’re tangy sweet and full of umami.
Tomato paste concentrates flavor, adds richness and gentle sweetness, great for deeper soup.
Fresh basil gives bright herbal notes, vitamin K, makes the soup smell like summer.
Coconut milk adds creaminess, healthy fats and a subtle sweet coconut note.
Broth thins and seasons the soup, adds savory minerals without extra meat.

Ingredient Quantities

2 tbsp olive oil

1 medium yellow or sweet onion, diced

3 to 4 garlic cloves, minced

2 lb (about 900 g) ripe tomatoes, roughly chopped or 2 x 14 oz cans diced tomatoes

1 tbsp tomato paste (optional for extra depth)

2 to 3 cups (480 to 720 ml) vegetable broth

1/2 cup full fat canned coconut milk or unsweetened plant milk for creaminess

1/2 cup packed fresh basil leaves plus extra for garnish

1 tsp sugar or maple syrup to balance acidity

1 to 1 1/2 tsp salt, plus black pepper to taste

1/4 tsp crushed red pepper flakes (optional)

1 tsp balsamic vinegar or lemon juice (optional, brightens the soup)

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat, add the diced onion with a pinch of salt and sauté until soft and translucent, about 5 to 7 mins.

2. Add the minced garlic and cook 30 to 60 secs until fragrant, don’t let it brown. If using tomato paste, stir it in now and cook 1 to 2 mins to deepen the flavor.

3. Add the chopped fresh tomatoes or the two cans of diced tomatoes with their juices, then pour in 2 cups vegetable broth to start (add more later if you want a thinner soup). Stir in 1 tsp sugar or 1 tsp maple syrup and 1/4 tsp crushed red pepper flakes if using.

4. Bring to a gentle simmer, reduce heat and partially cover the pot. Let simmer 10 to 15 mins until tomatoes are soft and flavors have melded.

5. Stir in the packed basil leaves (reserve a few for garnish) and 1/2 cup full fat canned coconut milk or unsweetened plant milk, just to warm through, about 1 to 2 mins.

6. Puree the soup until smooth using an immersion blender right in the pot, or carefully transfer hot soup to a blender in batches, venting the lid slightly so steam can escape.

7. Taste and season with 1 to 1 1/2 tsp salt and black pepper to taste, add more broth if it’s too thick, adjust sweetness if tomatoes are very acidic.

8. Finish with 1 tsp balsamic vinegar or a squeeze of lemon juice to brighten everything, simmer another 30 secs and taste again, tweak salt, pepper or sweetness as needed.

9. Serve hot with torn basil on top, a drizzle of coconut milk if you like, extra black pepper or red pepper flakes for heat, and some crusty bread on the side.

Equipment Needed

1. Large heavy bottomed pot (6 to 8 qt) for sautéeing and simmering
2. Chef’s knife for chopping tomatoes, onion and basil
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and measuring spoons
6. Can opener (if you use canned tomatoes)
7. Immersion blender or high speed blender (vent the lid, be careful)
8. Ladle and bowls for serving, plus oven mitts for safety

FAQ

Can I use canned tomatoes instead of fresh? Yes, totally fine; use two 14 oz cans of diced or whole peeled tomatoes if you don't have fresh. Canned tomatoes are actually great for flavor and save time, just taste for acidity and add the sugar or a splash of balsamic if it tastes too sharp.

How do I make the soup creamy without dairy? Stir in the full fat canned coconut milk or an unsweetened plant milk at the end and heat gently so it doesn't split. For extra richness you can blend in a handful of cooked white beans or cashews before adding the coconut milk.

Can I freeze the soup? Yup, cool it completely and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring — the texture may separate a bit from the coconut milk but a quick whisk or short blitz with a blender fixes it.

How do I get a super smooth, restaurant style soup? Blend with an immersion blender right in the pot or carefully pulse in a countertop blender in batches, then push through a fine mesh sieve for extra silkiness. Be careful when blitzing hot liquid—vent the lid and cover with a towel so it doesn't pop off.

My soup is too acidic or bland, what can I do? If it's too acidic add 1 tsp sugar or a little maple syrup and taste again; for depth stir in a teaspoon of tomato paste while sautéing the onions. If it needs brightening add a splash of balsamic vinegar or lemon juice at the end, and always adjust salt and pepper last.

Want it thicker or thinner or to make it faster? To thin, add more vegetable broth a little at a time; to thicken simmer uncovered until it reduces or add more blended tomatoes or a few cooked potatoes. For a faster version use canned tomatoes and skip long simmering, just let flavors meld 10 to 15 minutes after blending.

Tomato Basil Soup (Quick + Easy Recipe) Substitutions and Variations

Olive oil: if you’re out use unsalted butter for a richer soup, or avocado or canola oil for a neutral swap, same amount.
Fresh or canned tomatoes: substitute 2 cups tomato passata, or 1 1/2 cups tomato sauce plus 1/2 cup water, or blend a jar of roasted red peppers for a smokier version.
Full fat canned coconut milk: swap with heavy cream (equal amount) for classic creaminess, or make cashew cream by blending 1/3 cup soaked cashews with ~1/3 cup water for a dairy free option.
Fresh basil: use packed baby spinach or fresh parsley if basil isnt available, and add a squeeze of lemon to brighten the flavor, about the same volume.

Pro Tips

1. Roast or char the fresh tomatoes if you can — it concentrates the flavor and cuts down on that watery, bland taste you sometimes get. If you only have canned, stir in a little tomato paste and cook it until it smells sweeter, that’ll help mimic that roasted depth.

2. Balance the acid slowly. A teaspoon of sugar or maple syrup usually does the trick, but if the tomatoes are still sharp try a tiny pinch of baking soda, it fizzes and calms the acidity fast. Dont add too much or the soup will taste soapy.

3. For ultra-smooth texture, puree properly and then push the soup through a fine mesh strainer, or at least let it cool a bit before you blend and crack the lid open so steam can escape. Using an immersion blender in the pot is less risky than a hot blender, but either way be careful or youll get a nasty splash.

4. Make it ahead and finish at the last minute. Tomato soup almost always tastes better the next day, so cook it a day ahead and reheat gently, then add fresh basil and a swirl of coconut milk or olive oil right before serving for brightness and creaminess. Freeze in single servings if you want easy lunches later.