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Bowl filled with vegan tomato basil soup toppped with croiton and basil
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Vegan Tomato Basil Soup

Vegan Tomato Basil Soup is made with fresh tomatoes, 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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Author: Shweta Arora

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion 1 cup chopped
  • 1 tbsp garlic minced
  • ½-1 tsp red chili flakes or red chili powder or paprika, adjust to taste
  • ½ tsp dry oregano
  • 1 tsp 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 tsp dry basil leaves
  • 1 tsp sugar or honey or agave, adjust depending on tartness of tomatoes.
  • 1 tbsp 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 tbsp 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.
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