Tomato Basil Soup is such a classic! Everyone should have a go-to tomato soup recipe for chilly nights when you want to cuddle up on the couch with something nostalgic and comforting. This soup could also be dressed up a bit for a fancier dinner party. I’m thinking tomato basil soup, panzanella salad, and a glass of wine! This recipe is quick, easy, and absolutely delicious! Definitely a crowd pleaser.
I also want to mention that this is an older recipe of mine but one that I absolutely love and make often. So, if you recognize it.. that’s why! This recipe is exactly like the original one except my serving choices have changed. The blog post this originally lived at felt old and out dated and desperately needed a new photo and honestly, it lacked information. I think this recipe deserves better than what old me gave it. I hope you enjoy!
What You Will Need For This Tomato Basil Soup
You’ll need a blender for this recipe. You can blend hot if you have a vitamix or a blender with a tamper so the steam can escape but be sure to do this in batches and turn the blender up slowly while having a towel over the blender to catch splatter. Be very careful! If you have a blender that closes completely, wait until the soup has cooled a little before transferring to the blender but continue with the same caution. Blend in batches ALWAYS.
- Canned Diced or Whole Tomatoes
- Sweet Onion
- Italian Seasonings
- Coconut Milk
- Grilled Cheese: The perfect pair. Tomato Basil Soup & Grilled Cheese. My favorite way to make grilled cheese is with multiple times of vegan cheese. I love Violife Aged Cheddar & Follow Your Heart Gouda or Provolone.
- Croutons: Cut up a stale baguette and bake until crispy.
- Garlic Bread: More specifically, my garlic & herb star bread! This would be absolutely delicious together!
- Panzanella: Which is a chopped salad of soaked stale bread, onions and tomatoes and cucumber with an olive oil and vinegar dressing. Yum!
How To Make The Best Tomato Soup Every Time
The type of canned tomatoes you use really make a difference! I love Cento San Marzano Peeled Tomatoes for this but I also enjoy Whole Foods 365 Brand Whole Peeled Tomatoes. Crushed tomatoes are also a good choice.
Don’t forget the coconut milk! It’s only a cup so it doesn’t give the tomato soup a coconut flavor but it helps reduce acidity and makes the soup creamy and smooth.
Sugar might be a weird choice but the one tablespoon really helps reduce acidity along with the coconut milk.
More Soup Recipes You Might Like:
- Vegan Broccoli Cheese Dumpling Soup
- Cauliflower Leek Soup
- Creamy Vegan Potato Soup
- Vegan Lasagna Soup w/ Tofu Crumbles & Ricotta
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Tomato Basil Soup
- 2 tablespoons Olive Oil
- 1 Large Sweet Onion diced
- 1 Red Bell Pepper diced
- 5-6 Garlic Cloves
- 2 teaspoons Dried Italian Seasonings
- 2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1/2 teaspoons Red Pepper Flakes
- 3 cups Vegetable Broth
- 28 oz Can of Crushed Tomatoes or Whole Peeled Tomatoes
- 1 cup Canned Coconut Milk more for drizzling on top
- 1 tbsp Organic Brown Sugar
- Fresh Basil
- Heat a large soup pot on medium high heat and add the olive oil. Dice the red pepper and onions and cook for 7-10 minutes or until soft and starting to brown. Mince the garlic and cook for 2 more minutes.
- Toss in the dried Italian seasonings, salt, black pepper, and red pepper flakes. Continue to cook for 1 minute.
- Pour in the vegetable broth and can of crushed tomatoes.
- Bring to a boil then cover the pot and reduce to a simmer for 20 minutes.
- Carefully transfer the soup to a blender in batches and blend until smooth. Be careful when blending hot liquids. See above for tips.
- Once the soup is blended, whisk in the coconut milk and sugar. Serve the soup with fresh basil, grilled vegan cheese, and a drizzle of coconut milk on top. Enjoy!