Vegan Creamy Tomato Basil (Print Version)

Smooth vegan tomato basil blend paired with crisp garlic sourdough for a warming meal.

# What You'll Need:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 (14 oz) cans whole peeled tomatoes
05 - 1 cup vegetable broth
06 - 1 cup unsweetened canned coconut milk
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon red pepper flakes
13 - 1/2 cup fresh basil leaves, plus extra for garnish

→ Garlic Sourdough Dippers

14 - 4 thick slices sourdough bread
15 - 2 tablespoons olive oil
16 - 2 cloves garlic, halved

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute, then add canned tomatoes with juice, vegetable broth, oregano, salt, pepper, sugar, and red pepper flakes.
04 - Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
05 - Add coconut milk and fresh basil leaves. Simmer for 5 minutes more.
06 - Remove from heat and use an immersion blender to blend soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches. Adjust seasoning if needed.
07 - While soup simmers, preheat oven broiler or grill pan. Brush both sides of sourdough slices with olive oil. Toast until golden and crisp, approximately 2 minutes per side.
08 - Rub warm toasted bread with the cut sides of the garlic cloves. Slice into strips for dipping.
09 - Ladle hot soup into bowls, garnish with fresh basil, and serve alongside garlic sourdough dippers.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but honestly takes less time than a grocery run.
  • The sourdough dippers turn a simple bowl into something you actually want to linger over.
  • Completely vegan, yet somehow feels more indulgent than any cream-based version.
02 -
  • Don't blend the soup until it's completely off the heat; hot liquid can splatter out of a regular blender and scare you half to death.
  • If your soup tastes too acidic, add sugar a pinch at a time rather than all at once—it's easier to add than to take away.
  • The sourdough must be thick-cut; thin bread will disintegrate the moment it hits the soup, which defeats the whole purpose of having dippers.
03 -
  • If you want a richer soup, roast fresh tomatoes or even the canned ones on a sheet pan for 15 minutes before adding them to the pot; it deepens the flavor in ways you won't expect.
  • A pinch of smoked paprika stirred in at the very end adds a subtle depth that makes people ask what your secret ingredient is.
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