This plant based tomato basil soup is creamy and packed with vegetables. It is delicious and something your family will ask you to make on repeat!Jump to Recipe
My family loves this soup so much – we started making it about a year ago and have tweaked it and made it into this recipe I’m going to share with you today. It’s delicious – but I have a kid who realllly doesn’t like tomatoes.
So if you’re ever talking to this child who doesn’t like tomatoes in my family – we refer to this soup as “red soup”. You’ve been warned 😉
This plant based tomato soup is a hit with everyone – even people who regularly eat dairy products! That’s when I know it’s a great recipe. I hope you love it as well!
But in all honesty – we love making this soup! We usually make it in the winter because we live off of soups in the wintertime. BUT it is also so good with fresh garden tomatoes and freshly picked basil…ahh. I can’t wait for summer produce!
What should I serve with tomato basil soup?
I get a lot of people on my Instagram saying that they don’t feel full after having only soup for dinner. Here’s some ideas of what you can put with your tomato basil soup when serving it for dinner:
- crusty sourdough bread
- grilled cheese
- we make grilled cheese with plant based gouda from Whole Foods – amazing!
- toasted wheat bread
- roasted potatoes on the side
- croutons as a topping
- mutigrain crackers
Plant based tomato basil soup: creamy and veggie packed
This plant based tomato basil soup is creamy and packed with vegetables. It is delicious and something your family will ask you to make on repeat!
- 6 roma tomatoes (halved lengthwise)
- 24 oz grape or cherry tomatoes
- 8 whole garlic cloves (peeled)
- 3 TBSP olive oil (sub for vegetable broth if oil free)
- 1 red pepper (diced)
- 2 large carrots (peeled + diced)
- 1 large yellow onion (diced)
- 2 medium potatoes (diced)
- 3 TBSP tomato paste
- 2 tsp oregano
- 5 cups vegetable broth
- 1 cup packed fresh basil leaves
- salt & pepper (to taste)
- 1 14 oz can unsweetened coconut milk (full fat for extra creaminess, but you can use light as well)
Preheat oven to 425º F
Place tomatoes on a baking tray with garlic cloves and 2 TBSP olive oil (or vegetable broth if oil free) Season with salt and pepper. Roast for 25 minutes or until soft and slightly browned on the top.
While the tomatoes are roasting, heat 1 TBSP (or a splash of vegetable broth if oil free) in a large saucepan over medium high heat.
Add the onion, pepper, potatoes and carrots – cook while occasionally stirring until the onion is transparent (about 6 minutes). Stir in the tomato paste, oregano, and vegetable broth. Season with more salt/pepper to taste, cover, and bring to a light boil.
Reduce heat to low, and simmer for about 10-15 minutes or until the potatoes and carrots are cooked through. Add in the roasted tomatoes, garlic cloves, basil to the soup. Continue to simmer until the basil is wilted (2-3 minutes).
Blend soup with an immersion blender (or transfer to a traditional blender) and blend until smooth.
Stir in the canned coconut milk. Stir to combine, adjust spices as needed to taste. Enjoy!
If you make this recipe…
Please let me know! Tag me on Instagram or send me a picture – I love seeing you and your families enjoying the same foods we enjoy as a family!
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