Vegan Tomato Basil Soup is made with fresh tomatoes and basil and has no cream or butter. Made from scratch, this quick and easy soup is warming and comforting and a recipe that the whole family will love.
Tomato Soup has always been my favorite soups of all and my goto be it my office cafeteria or for a lunch/brunch buffet at any restaurant.
There are so many varieties, plain tomato soup, cream of tomato, chunky tomato soup, roasted tomato soup this list is never-ending. But lately, I have been a huge fan of the Tomato Basil soup.
I tasted this soup first at Cafe Zupas and my favorite order combo there is tomato basil soup with their ultimate grilled cheese sandwich. We love it so much that I had to create it at home.
This Easy Tomato Basil Soup is
- vegan and gluten-free
- has no cream or butter
- made with fresh tomatoes
- meal prep and freezer friendly
- great for a cozy meal
I love making this soup in my favorite appliance of all, the Instant Pot, and believe me, its a breeze to make it. Almost a dump and go recipe.
Start by sautéing some onion and garlic in olive oil and then pressure cook them with tomatoes, basil, and broth. Puree them after and finish off with some sugar and seasoning. Tadaa! Soup is ready!!
The soup is delicious as is and I don't miss the cream but if you like a creamy tomato basil soup by all means add in some heavy whipping cream or coconut cream or coconut milk to keep it vegan.
Recipe Ingredients
- Tomatoes: I prefer using fresh red ripe tomatoes and a mix of Roma and tomatoes on the wine. If you prefer canned, use whole peeled San Marzano tomatoes.
- Basil leaves: Fresh basil leaves add a wonderful flavor and aroma to this soup.
- Aromatics: chopped onion and minced garlic help to deepen the flavor of the tomato soup.
- Seasonings: dry oregano, salt & freshly cracked black pepper and red chilli flakes or red chilli powder or paprika.
- Olive Oil: use a good quality olive oil for cooking this soup.
- Veg Broth: I prefer using water mixed with better than bouillon vegetable base to create my broth. But you can use your favorite one or gluten-free option.
Instant Pot Stepwise Instructions
You can make this soup on in a large heavy-bottomed pot like a dutch oven on the stovetop or in an Instant Pot, my preferred way since it makes it so easy and convenient.
Here is stepwise on how to make Instant Pot tomato basil soup.
1 - Start instant pot on saute mode. Add olive oil and once hot stir in the onions and garlic. Saute until onions are translucent and raw garlic smell disappears.
2 - Stir in the salt, pepper, dry oregano, and red chilli flakes (optional).
3 - Add the tomatoes, basil, and vegetable broth. Give it a good mix. Ensure nothing is sticking to the bottom.
4 - Close the instant pot lid with vent to sealing and cook on manual high for 6 mins. Followed by natural release. Open the lid.
5 - Puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender.
6 and 7- Start the saute mode to bring the soup to a boil. Stir in some sugar to balance the tartness.
8 - Add freshly cracked black pepper, give it a taste, and adjust seasoning (if needed).
Cozy and comforting vegan tomato basil soup is ready!!
To make this soup on the stovetop
Heat a heavy-bottomed pot on medium-high heat. Follow the same steps as 1, 2, and 3 mentioned for Instant Pot above. Bring the soup to a boil and then cover and cook until the tomatoes are soft.
Follow steps 5 to 8 mentioned for Instant Pot above.
Serving suggestions
This soup is not heavy at all and very satiating so makes a great snack or perfect for a light dinner.
Serve it warm topped with croutons, grated parmesan, and some basil leaves.
To make it more filling serve it with a side of either a salad or Cheesy Garlic Bread or Tomato Basil Bruschetta.
My favorite combo of all is this tomato soup with the Pesto Grilled Cheese sandwich. Makes a complete meal!
Storage Instructions
Let the soup cool completely before storing in refrigerator or freezer.
Refrigerator - Leftovers can be stored for up to 4-5 days in a covered container in the refrigerator. Just warm up and serve.
Freezer - Make a big batch and freeze for up to 3 months. Thaw overnight in the fridge and then heat on stovetop or Instant pot until completed heated through.
Recipe Tips and Notes
- Pick red & ripe tomatoes for the soup. This will help to give great color.
- If your tomatoes are not perfectly red and lack flavor, add 1-2 tablespoon of tomato paste while cooking to compensate for the missing flavor. It also gives a rich color to the soup.
- If you don’t have good fresh tomatoes, substitute with good quality canned whole peeled tomatoes, juices and all.
- Use an immersion blender to puree this soup but you can also do it using a blender. Just allow it to cool and then transfer it to a blender and blend. Do not blend hot liquid in a blender.
- For stovetop, make the soup in a heavy-bottomed pot or pan. This will help the heat distribute evenly so that the bottom of the soup doesn't scorch.
- To make it creamy, add in some heavy whipping cream or coconut cream or coconut milk to keep it vegan.
Frequently Asked Questions
Yes, this soup will keep well covered in the fridge for up to 5 days, I often make a double batch to enjoy throughout the week. Let the soup cool completely before storing in an airtight container.
Yes, you can use canned tomatoes rather than fresh. Use whole peeled good quality or fire-roasted tomatoes for variation and a richer flavor.
To thicken the soup more, either add cream like heavy whipping cream or coconut cream or coconut milk to keep it vegan or add a boiled mashed potato.
More Soup Recipes
Hope you enjoy this Tomato Basil Soup!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Vegan Tomato Basil Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion 1 cup chopped
- 1 tablespoon garlic minced
- ½-1 teaspoon red chili flakes or red chili powder or paprika, adjust to taste
- ½ teaspoon dry oregano
- 1 teaspoon salt
- freshly cracked pepper adjust to taste
- 2 cups vegetable broth
- 2 pounds tomatoes chopped roughly, I've used 4 Roma and 3 on the wine tomatoes, approx 4 cups chopped or use 28 oz can of San Marzano
- 12-15 basil leaves reserve a few for garnishing, or 1 teaspoon dry basil leaves
- 1 teaspoon sugar or honey or agave, adjust depending on tartness of tomatoes.
- 1 tablespoon tomato paste optional
Instructions
Instant Pot Instructions:
- Start instant pot on saute mode. Add oil and once hot stir in the onions and garlic. Saute until onions are translucent and the raw garlic smell disappears.
- Stir in the salt, pepper, dry oregano, and red chili flakes. Then add the tomatoes, basil, and vegetable broth. Give it a good mix. Ensure nothing is sticking to the bottom.
- Close the Instant pot lid with vent to sealing and cook on manual (pressure cook) high for 6 mins. Followed by natural release.
- Open the lid and puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender and blend.
- Start the Instant pot again on saute mode to bring the soup to a boil.
- Give it a taste and adjust salt and stir in some sugar to balance the tartness (if required).
- Finish off with some freshly cracked black pepper.
- Cozy and comforting soup is ready!!
Stovetop Instructions:
- Heat a heavy-bottomed pot on medium-high heat. Add oil and once hot stir in the onions and garlic. Saute until onions are translucent and the raw garlic smell disappears.
- Stir in the salt, pepper, dry oregano, and red chili flakes. Add the tomatoes, basil, and vegetable broth. Give it a good mix.
- Bring the soup to a boil, reduce the heat, cover and simmer for 15mins or until the tomatoes are soft.
- Puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender and blend.
- Bring the pureed soup to a boil. Give it a taste and adjust salt and stir in some sugar to balance the tartness (if required). Finish off with some freshly cracked black pepper.
- Cozy and comforting soup is ready!!
Serving suggestion:
- Serve it warm topped with croutons, grated parmesan, and some basil leaves. Or with a side of either a salad or Cheesy Garlic Bread or Pesto Grilled Cheese sandwich for that complete meal!
Notes
- Pick red & ripe tomatoes for the soup. This will help to give great color.
- If you don’t have good fresh tomatoes, substitute with good quality canned whole peeled tomatoes, juices and all.
- If your tomatoes are not perfectly red and lack flavor, add 1 tablespoon of tomato paste while cooking to compensate for the missing flavor. It also gives a rich color to the soup.
- Use an immersion blender to puree this soup but you can also do it using a blender. Just allow it to cool and then transfer it to a blender and blend. Do not blend hot liquid in a blender.
- For stovetop, make the soup in a heavy-bottomed pot or pan. This will help the heat distribute evenly so that the bottom of the soup doesn't scorch.
- To make it creamy, add in some heavy whipping cream or coconut cream or coconut milk to keep it vegan.
Wow such a comforting bowl of soup 🙂 Awesome flavors too 🙂
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The soup looks delicious. perfect with garlic bread.
Mina