Ah, fresh tomato and basil soup. There are plenty of ingredients you could include, but this easy recipe does away with frills for a healthy dish that's tasty, vegan, gluten-free, and low-fat.
For the quickest possible cooking time, get the chopped onion going in the pan before preparing the other ingredients and adding these as you go. If you're not in a rush, feel free to cook more slowly and add extra water or stock as needed.
Looking for more healthy vegan soup recipes? Let me turn your attention towards red pepper and lentil soup, broccoli and potato soup, and carrot and ginger soup with orange.
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Is tomato and basil soup healthy?
Dairy-free tomato soup is an incredibly healthy meal option. One serving of this recipe provides:
- Calories: 114 kcal
- Vitamin C: 45 mg (55% of RDA)
- Vitamin A: 2563 IU (51% of RDA)
- Potassium: 782 mg (22% of RDA)
Which tomatoes are best for soup?
You could make this soup with any tomatoes you like, but you'll get the best flavour from good-quality tomatoes that are fully ripe. If in doubt, plum tomatoes are usually a good option (Roma and San Marzano are both varieties of plum tomato).
Can I use tinned tomatoes instead of fresh?
You can easily swap the fresh tomatoes in this soup for tinned tomatoes. In fact, tinned tomatoes have already been cooked as part of the canning process, meaning you can reduce the overall cooking time for an ultra-speedy soup.
I'd recommend using good-quality tinned tomatoes or fire-roasted tomatoes for the best results, just like in these recipes for spaghetti all'arrabbiata and tomato basil pasta.
What you'll need
As far as quick and simple soup recipes go, this one has to be up there with the easiest. You'll need:
- Onion and garlic to create the flavour base
- Fresh tomatoes or good-quality tinned tomatoes
- Fresh basil for its unique fragrance
- Salt and pepper to help maximise the flavours
How to make easy tomato and basil soup
Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften.
Season well with salt and pepper (approx. 1 teaspoon of each to start with).
Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble.
Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
Adjust the seasoning and serve.
Serving suggestions
Enjoy this simple soup on its own or with a few slices of fresh bread. For something more indulgent, treat yourself to a vegan cheese toastie or leftover vegan haggis toastie.
Suggestions for toppings include a drizzle of homemade cashew cream, a spoonful of vegan parmesan, chopped fresh basil, roasted squash seeds, toasted pine nuts, or a dollop of homemade vegan pesto.
Recipe FAQ
I like using fresh, but you can easily swap these for an equivalent amount of good-quality tinned tomatoes.
Fresh basil has a much more fragrant flavour, but if you don't have this you could swap it out for dried. Start with a couple of teaspoons and adjust to taste.
This soup will be 100% gluten-free provided you use a stock that is certified or labelled as such (or just use water and a little extra seasoning).
Refrigerate the soup for up to four days or freeze for up to six months.
Variations and tips for tomato soup
- Nutritional yeast: A few tablespoons of nutritional yeast will help give the soup a cheesy note.
- Sharpness: If you want some tang, add a little vegan balsamic vinegar or a squeeze of lemon juice.
- Salt and pepper: These really bring out the flavour of the tomatoes, so start with 1 teaspoon of each but add more to taste if necessary.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
15-Minute Tomato and Basil Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 cloves garlic
- 2.5 lb (1.2 kg) fresh tomatoes
- Small handful fresh basil (approx. ½ oz / 15 g)
- 1 cup (250 ml) vegan stock
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon pepper (plus more to taste)
Instructions
- Heat the oil in a large saucepan on medium heat. Add the chopped onion and cook for 5-6 minutes, stirring regularly, until starting to soften. Season well with salt and pepper (approx. 1 teaspoon of each to start with).
- Once the onion has started to soften, add the chopped garlic and cook for another minute or two.
- Next, add the chopped tomatoes and turn up the heat. Cook on a high heat for a few minutes until the liquid from the tomatoes starts to bubble. Add the stock and continue to simmer for another few minutes, reducing the heat again if necessary.
- After a few minutes, chop most of the basil (leaves and stems) and add this to the pan. Stir well and turn off the heat.
- Blitz until smooth using a hand blender. You could also transfer to a larger, more powerful blender, in which case it's best to allow the soup to cool slightly and work in batches.
- Adjust the seasoning and serve with chopped fresh basil and sides such as fresh bread. Additional topping ideas include homemade cashew cream, vegan parmesan, and vegan pesto.
Notes
Nutrition
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Jane
So easy and so tasty!
The Pesky Vegan
Mission accomplished!