Vegan Creamy Tomato Basil Soup

$- 4 cups ripe tomatoes, chopped (or two 14.5 oz cans of diced tomatoes) - 1 medium yellow onion, chopped - 4 cloves garlic, minced - 1 cup coconut milk (canned) - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste When you gather the main ingredients, you set the stage for a rich soup. Fresh tomatoes bring bright flavor and color. If you use canned tomatoes, they still work well. The yellow onion and garlic add depth to the dish. Coconut milk gives a creamy texture and a hint of sweetness. Vegetable broth adds more flavor without any meat. Olive oil helps sauté the onions, making them soft. Dried oregano enhances the taste, adding an herbal note. You’ll want to have salt and pepper ready to fine-tune the flavors. - 1 teaspoon sugar (optional, to balance acidity) - 1 cup fresh basil leaves, roughly chopped - 1 tablespoon lemon juice - Croutons, for garnish Adding a bit of sugar can balance the soup's acidity from the tomatoes. Fresh basil leaves bring a vibrant, herbal taste. Lemon juice adds brightness and a bit of zing. For a crunchy texture, croutons work wonders as a garnish. They add a fun twist to each spoonful. You can mix and match these optional ingredients based on your taste. Each choice can turn a simple bowl of soup into something special. First, heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil gets warm, add 1 medium yellow onion, chopped. Sauté the onion for about 5-7 minutes. You want it to be soft and a bit see-through. This makes the base tasty. Next, stir in 4 cloves of minced garlic and 1 teaspoon of dried oregano. Cook this for 1-2 minutes. You should smell the garlic, but be careful not to burn it. This mix adds great flavor to your soup. Now, it’s time to add the main ingredients. Pour in 4 cups of chopped ripe tomatoes or two 14.5 oz cans of diced tomatoes. Then, add 2 cups of vegetable broth. Mix everything well and bring the soup to a simmer. Let it cook for about 15-20 minutes. This time helps all the flavors blend together nicely. Once the tomatoes are soft, take the pot off the heat. Use an immersion blender to blend the soup until it’s smooth. If you don't have one, carefully transfer the soup in batches to a traditional blender. Just remember, hot liquids can splash! After blending, return the soup to low heat. Stir in 1 cup of canned coconut milk, and add 1 teaspoon of sugar if you want to balance the acidity. Season with salt and pepper to your liking. Warm the soup for about 5 minutes. Just before serving, mix in 1 cup of roughly chopped fresh basil and 1 tablespoon of lemon juice. This adds a fresh taste. Taste the soup again and adjust the seasoning if needed. Serve hot in bowls, and top with croutons for a nice crunch. To make your soup creamy, an immersion blender works best. It blends the soup right in the pot. This keeps the heat in, making it easy and safe. If you don't have one, a traditional blender works too. Just be careful when blending hot liquids. To adjust the thickness, add more vegetable broth or coconut milk. If your soup is too thick, pour in a little broth. For a richer taste, stir in more coconut milk. This gives you control over the texture you want. Seasoning is key to a great soup. Start with salt and pepper to taste. Add the right amount to bring out the flavors. A hint of sugar can balance the acidity of the tomatoes. Consider adding fresh herbs like thyme or parsley for more depth. These herbs can brighten the dish. You can also add a splash of balsamic vinegar for a unique twist. This adds a touch of sweetness and tang. {{image_2}} You can switch up the milk for a different flavor. Here are some options: - Almond milk adds a nutty taste. - Soy milk gives a creamy texture. - Oat milk is a great choice for richness. You can also decide between fresh or canned tomatoes. Fresh tomatoes give a bright flavor. Choose ripe ones for the best taste. Canned tomatoes are quick and easy. They work well if you’re short on time. You can pack in some protein or fiber for a hearty meal. Here are a few ideas: - Beans like cannellini or black beans add protein and texture. - Lentils can also boost protein and fiber content. Adding vegetables makes the soup even better. Try these options: - Spinach wilts down nicely and adds nutrients. - Carrots add a touch of sweetness. These variations can make the soup fit your taste and needs. Feel free to mix and match! To store leftover soup, let it cool first. Pour the soup into a container with a lid. Use glass or BPA-free plastic containers for best results. Make sure to leave some space at the top to allow for expansion. Seal the container tightly. You can keep the soup in the fridge for up to four days. If you want to freeze the soup, use freezer-safe containers or bags. Make sure to leave some space for the soup to expand as it freezes. It will last for about three months in the freezer. When you're ready to eat it, take the soup out and thaw it in the fridge overnight. To reheat, pour the soup into a pot and heat it on medium. Stir often and heat until it’s hot. You can also use a microwave. Just heat it in short bursts, stirring in between. Enjoy your soup warm! Can I make this soup ahead of time? Yes, you can make this soup ahead of time. In fact, it tastes even better after a day in the fridge. Just let it cool down and store it in an airtight container. When you are ready to eat, heat it up on the stove. Stir well to mix everything again. Is this soup gluten-free? Yes, this soup is gluten-free. All the ingredients, like tomatoes, coconut milk, and vegetable broth, do not contain gluten. Just make sure to check the labels on your broth and any other packaged items. How many calories are in a serving? A serving of this soup has about 180 calories. This can vary based on your portion size and any extras you add, like croutons. It's a filling dish without being too heavy. What are the health benefits of tomatoes and basil? Tomatoes are rich in vitamins and antioxidants. They help with heart health and skin health. Basil adds flavor and packs anti-inflammatory properties. Together, they create a tasty dish that is good for you! This blog post covered all you need to know about vegan creamy tomato basil soup. You learned about main and optional ingredients, step-by-step instructions, tips for texture and flavor, variations, and how to store it. Remember, adjusting ingredients makes your soup unique. With this guide, you can enjoy a delicious, plant-based dish any day. Enjoy your cooking adventure and the tasty rewards that follow!$

Savor the flavors of summer with this creamy vegan tomato basil delight! This easy recipe combines fresh tomatoes, aromatic basil, and rich coconut milk for a delicious and satisfying soup. Perfect for weeknight dinners or meal prep, it's ready in just 40 minutes! Click through for the full recipe and add this delightful dish to your menu today. #VeganRecipes #TomatoSoup #HealthyEating #PlantBasedCooking

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Ingredients

4 cups ripe tomatoes, chopped (or two 14.5 oz cans of diced tomatoes)

1 medium yellow onion, chopped

4 cloves garlic, minced

1 cup coconut milk (canned)

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper to taste

1 cup fresh basil leaves, roughly chopped

1 tablespoon lemon juice

Croutons, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté until they are translucent and fragrant, about 5-7 minutes.

Stir in the minced garlic and dried oregano, cooking for another 1-2 minutes until the garlic is fragrant but not burnt.

Add the chopped tomatoes (or canned tomatoes) along with the vegetable broth. Bring the mixture to a simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Once the tomatoes have softened, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can transfer it in batches to a blender, but be cautious with hot liquids.)

Return the blended soup to low heat and stir in the coconut milk, sugar (if using), salt, and pepper. Allow it to warm for about 5 minutes.

Just before serving, stir in the fresh basil and lemon juice for a burst of flavor.

Taste and adjust seasoning if necessary, adding more salt or pepper as preferred.

Serve hot in bowls, garnished with croutons and additional basil leaves if desired.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6