Vegan Tomato Basil Soup
This creamy Vegan Tomato Basil Soup is made with canned tomatoes, roasted red pepper, fresh basil, and coconut milk. It's an easy one-pot soup that's perfect for a cozy lunch or dinner.
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Servings: 6 Servings
Ingredients
- 2 tablespoons Olive Oil
- 1 large Sweet Onion diced
- 1-2 Jarred Roasted Red Bell Peppers or 1 fresh pepper, see note
- 5-6 Garlic Cloves
- 2 teaspoons Dried Italian Seasonings
- 1 teaspoon Kosher Salt more to taste
- ¼ teaspoons Black Pepper
- ½ teaspoons Red Pepper Flakes
- 3 cups Vegetable Broth low-sodium
- 28 oz can Crushed Tomatoes or Whole Peeled Tomatoes
- 1 cup Canned Full-Fat Coconut Milk more for drizzling on top
- 1 teaspoon Agave Syrup or brown sugar
- ⅓ cup Fresh Basil more for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 7-10 minutes, until softened and starting to brown. Add the garlic and roasted red peppers and cook for another 1-2 minutes.
- Stir in the Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 minute, stirring frequently.
- Add the vegetable broth and crushed tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly before carefully blending it in batches in a countertop blender.
- Stir in the coconut milk and agave. Taste and adjust the salt, black pepper, and red pepper flakes as needed.
- Remove from the heat and stir in the chopped fresh basil. Serve warm with additional basil, coconut milk, or croutons, if desired.
Notes
Roasted red pepper: I typically use jarred roasted red peppers for convenience, but I've made this soup with a fresh red bell pepper as well. If using fresh, dice it and sauté it with the onion until softened.
Important Note About Salt: Not all salts are created equal and shouldn't be substituted 1:1. If substituting table salt for kosher salt, start with about half the amount called for and adjust to taste.
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