Vegan Tomato Basil Soup with Coconut Milk

This vegan tomato basil soup is creamy, comforting, and easy to make in one pot. Canned tomatoes, roasted red pepper, garlic, Italian herbs, and fresh basil are blended with full-fat coconut milk for a smooth and creamy tomato soup that's perfect for fall and winter.

Serve it with vegan grilled cheese, crusty bread, or homemade croutons for an easy dinner.

Ingredients

You only need a handful of simple ingredients to make this creamy vegan tomato soup.

Here are a few notes before you get started.

Crushed tomatoes: A 28-ounce can of crushed tomatoes makes this recipe quick and easy. Whole peeled tomatoes work too since the soup will be blended until smooth.

Roasted red pepper: Adds a subtle sweetness and extra depth of flavor to the soup. I use 1-2 jarred roasted red peppers for convenience, but I've also made this recipe with a fresh red bell pepper.

Coconut milk: Use full-fat canned coconut milk for the creamiest texture. It also helps balance the acidity of the tomatoes without making the soup taste strongly of coconut.

Italian seasoning: Use store-bought or your homemade Italian seasoning.

Fresh basil: Add it after blending so its fresh flavor doesn't get lost during the longer simmer.

How to Make This Recipe

This tomato basil soup is easy to make in one pot and takes just a few simple steps.

Here's how it comes together:

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened and starting to brown. Add the garlic and roasted peppers and cook for another 1-2 minutes.

Step 2: Stir in the Italian seasoning, salt, black pepper, and red pepper flakes and cook for 1 minute. Then, add the vegetable broth and crushed tomatoes.

Step 3: Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.

Step 4: Carefully blend until smooth using an immersion blender. Alternatively, allow the soup to cool slightly and carefully blend it in batches in a countertop blender. Stir in the coconut milk and agave.

Step 5: Remove from the heat and stir in ⅓ cup chopped fresh basil. Taste and adjust the salt, black pepper, and red pepper flakes as needed.

Tips & Tricks

Use full-fat coconut milk. It gives the soup its creamy consistency and helps balance the acidity of the tomatoes. Thin plant milks like almond milk won't provide the same texture.

Adjust the sweetness to your tomatoes. Start with the teaspoon of agave or sugar, then taste. Depending on the tomatoes you use, you may need slightly more or none at all.

Season after blending. Vegetable broths vary in saltiness, so taste the finished soup before adding additional salt.

Adjust the spice. Use less red pepper flakes for a mild tomato basil soup or increase them if you prefer it spicy.

Blend safely: An immersion blender is the easiest way to puree the soup directly in the pot. If using a countertop blender, let the soup cool slightly and blend carefully in batches.

Serving Ideas

Tomato basil soup and bread are the perfect pairing!

Serve this soup with a vegan grilled cheese, crusty bread, or homemade air fryer croutons for dipping.

For a lighter option, pair it with a simple green salad or vegan Caesar salad.

Storage

Store: Allow leftover tomato basil soup to cool, then store it in an airtight container in the refrigerator for up to 4 days.

Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until warmed through.

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