Vegan Creamy Tomato Basil Soup with Garlic Croutons

Indulge in the ultimate comfort food with this Vegan Creamy Tomato Basil Soup with Garlic Croutons, a plant-based twist on a beloved classic. This recipe combines the rich, velvety texture of simmered canned tomatoes and creamy coconut milk with the freshness of chopped basil, creating a vibrant, flavor-packed soup that's dairy-free yet utterly satisfying. Nutritional yeast adds a subtle umami depth, while crunchy, oven-baked sourdough garlic croutons provide the perfect contrast to the soup’s silky consistency. Ready in just under an hour, this wholesome, cozy dish is ideal for weeknight dinners or as a crowd-pleasing appetizer. Serve it piping hot, garnished with fresh basil and crispy croutons, for a meal that’s as nourishing as it is indulgent. Perfect for vegans and tomato soup lovers alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 28 ounces canned whole peeled tomatoes
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast
• 4 slices sourdough bread
• 2 tablespoons olive oil for croutons
• 1 teaspoon garlic powder

Directions

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 2

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Step 3

Add the canned tomatoes with their juices, breaking them up with a spoon. Pour in the vegetable broth and bring the mixture to a simmer.

Step 4

Simmer uncovered for about 15 minutes to allow the flavors to meld.

Step 5

Stir in the coconut milk, half of the fresh basil, salt, pepper, and nutritional yeast. Remove from heat.

Step 6

Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend slightly less.

Step 7

Return the soup to low heat to keep warm.

Step 8

To make the croutons, preheat your oven to 375°F (190°C). Cut the sourdough bread into 1-inch cubes.

Step 9

Toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and extra salt or herbs if desired.

Step 10

Spread the coated bread cubes on a baking sheet and bake for 10-15 minutes, or until golden brown and crisp, turning once halfway through.

Step 11

Serve the soup hot, garnished with the remaining basil and a generous handful of garlic croutons on top.

Nutrition Facts

Serving size	(2682.0g)

Amount per serving	% Daily Value*
Calories	1915.0

Total Fat 81.5g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 20.2mg	0%
Sodium 6658.4mg	0%
Total Carbohydrate 255.0g	0%
Dietary Fiber 38.8g	0%
Total Sugars 74.3g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 660.6mg	0%
Iron 25.3mg	0%
Potassium 4364.6mg	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: 37.0%

Protein: 11.5%

Carbs: 51.5%