Vegan Creamy Tomato Basil (Printable)

Velvety tomato and basil soup paired with crispy garlic sourdough dippers for warming flavor.

# Ingredient List:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 (14 oz) cans whole peeled tomatoes
05 - 1 cup vegetable broth
06 - 1 cup unsweetened canned coconut milk
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar, optional
09 - 1 teaspoon sea salt, or to taste
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon red pepper flakes, optional
13 - 1/2 cup fresh basil leaves, plus extra for garnish

→ For the Garlic Sourdough Dippers

14 - 4 thick slices sourdough bread
15 - 2 tablespoons olive oil
16 - 2 cloves garlic, halved

# How to Make:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and sauté for 4 to 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute, then add canned tomatoes with juice, vegetable broth, oregano, salt, pepper, sugar if using, and red pepper flakes.
04 - Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
05 - Add coconut milk and fresh basil leaves. Simmer for 5 minutes more.
06 - Remove from heat. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches. Adjust seasoning as needed.
07 - While soup simmers, preheat oven broiler or grill pan. Brush both sides of sourdough slices with olive oil. Toast until golden and crisp, approximately 2 minutes per side.
08 - Rub warm toasted bread with cut sides of garlic cloves. Slice into strips for dipping.
09 - Serve hot soup garnished with fresh basil and accompany with garlic sourdough dippers.

# Expert Tips:

01 -
  • It's impossibly creamy without any dairy, so even your non-vegan friends won't believe it's plant-based.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • Those garlicky sourdough dippers are dangerously addictive—crispy, fragrant, and begging to be dunked.
02 -
  • Don't skip toasting the tomato paste; that minute of cooking transforms the flavor from tinny to rich, and it's the difference between good soup and unforgettable soup.
  • The basil must go in at the very end—cooked basil tastes like sadness, but fresh basil stirred into hot soup stays bright and peppery and makes people lean in for another spoonful.
03 -
  • Make the soup ahead and reheat it gently; the flavors actually deepen and mellow after a day in the refrigerator, making it taste even better.
  • Toast extra sourdough slices and keep them in an airtight container—they're dangerously good for snacking, and they make the soup feel special even on rushed weeknights.
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