Vegan Classic Tomato Soup

Savor the comforting taste of nostalgia with this Vegan Classic Tomato Soup, a wholesome plant-based twist on a timeless favorite. Bursting with the natural sweetness of canned whole tomatoes, complemented by aromatics like garlic, onion, and celery, this velvety soup is elevated with a luscious swirl of creamy coconut milk. Perfectly seasoned with dried basil and oregano, it’s simmered to perfection to enhance its rich, savory flavor. Ready in under an hour, this dairy- and gluten-free recipe is as easy as it is satisfying, making it an ideal choice for cozy weeknight dinners or meal prep lunches. Garnish with fresh basil leaves for a vibrant, aromatic finish, and pair with crusty bread for a truly comforting experience. Your taste buds—and your guests—will thank you!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 medium, chopped carrot
• 1 chopped celery stalk
• 28 ounces canned whole tomatoes
• 2 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup coconut milk
• 4 for garnish fresh basil leaves

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chopped carrot and celery, and continue to sauté for about 5 more minutes until they begin to soften.

Step 5

Pour in the canned whole tomatoes with their juices, and break them up slightly with a wooden spoon.

Step 6

Add the vegetable broth, bay leaf, dried basil, dried oregano, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to develop.

Step 8

Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.

Step 9

Stir in the coconut milk and warm the soup over low heat for an additional 5 minutes.

Step 10

Taste and adjust seasoning with more salt or pepper if needed.

Step 11

Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1639.2g)

Amount per serving	% Daily Value*
Calories	907.6

Total Fat 56.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 3423.8mg	0%
Total Carbohydrate 86.4g	0%
Dietary Fiber 25.4g	0%
Total Sugars 45.8g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 406.3mg	0%
Iron 8.4mg	0%
Potassium 2968.5mg	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: 55.1%

Protein: 7.7%

Carbs: 37.2%