Soy-Free Creamy Tomato Basil Soup with Garlic Croutons

Warm your soul with this Soy-Free Creamy Tomato Basil Soup with Garlic Croutons, a comforting, dairy-free twist on a classic favorite. This wholesome recipe brims with the flavors of ripe tomatoes, fresh basil, and a touch of velvety coconut cream, delivering a luscious, creamy texture without a hint of soy or dairy. Sautéed aromatic vegetables form the base, while crispy, oven-baked garlic croutons provide the perfect crunchy garnish. Easy to prepare in just 50 minutes, this plant-based soup is ideal for cozy weeknight dinners or as an elegant starter for gatherings. Serve it steaming hot with a side of crusty bread for dipping, and bask in the simple, bold flavors of this hearty, nutrient-packed delight.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 1 medium Carrot, chopped
• 1 medium Celery stalk, chopped
• 3 Garlic cloves, minced
• 28 ounces Canned whole tomatoes, with juice
• 2 cups Water
• 2 cups Vegetable broth
• 1 cup Fresh basil leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Coconut cream
• 2 cups Day-old bread, cubed
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano

Directions

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Pour in the canned tomatoes with juice, water, and vegetable broth. Stir to combine.

Step 4

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 5

While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C).

Step 6

In a bowl, toss the cubed bread with 2 tablespoons of olive oil, garlic powder, and oregano until evenly coated.

Step 7

Spread the bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes, or until golden brown and crispy. Remove from the oven and set aside.

Step 8

Once the soup has finished simmering, remove from heat and let it cool slightly.

Step 9

Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.

Step 10

Return the puréed soup to the pot, add the chopped basil, salt, black pepper, and coconut cream. Stir to combine and heat through gently.

Step 11

Ladle the hot soup into bowls and top with a handful of garlic croutons. Serve immediately.

Nutrition Facts

Serving size	(3079.4g)

Amount per serving	% Daily Value*
Calories	2906.8

Total Fat 112.1g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 7151.3mg	0%
Total Carbohydrate 412.6g	0%
Dietary Fiber 45.0g	0%
Total Sugars 127.4g
Protein 73.9g	0%

Vitamin D 0IU	0%
Calcium 954.5mg	0%
Iron 34.9mg	0%
Potassium 4416.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 10.0%

Carbs: 55.9%