Creamy Tomato Basil Soup

  • Yield : 4-5 cups
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

A simple revamp on a classic dish that’s easy to make in bulk and oh so tasty! You can’t go wrong with a cup of soup and some hearty bread for dipping. Feel free to use this as a base and add in mixed veggies, beans and/or quinoa or lentils to take it a step further.


For more recipes from Margaret, check out The Plant Philosophy!


  • 6 Medium Tomatoes (quartered)
  • 1/2 cup Fresh Basil
  • 1 1/2-2 cups Water (or veggie broth)
  • 1/2 large Yellow Onion (diced)
  • 3 Carrots (peeled & chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 1/8 cup Non-dairy Milk
  • 4 oz. Non-dairy Cream (cream cheese, optional)
  • 2 Garlic Cloves (minced)
  • 1/2 tbsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Smoked Paprika (cracked)
  • 1/4 tsp Crushed Red Pepper Flakes (optional)
  • 1-2 tbsp Earth Balance (non-dairy butter or oil)


Step 1

In a large pot sweat your onions with your non-dairy butter (or oil) and carrots for 15-20 minutes on a medium heat, string frequently to avoid burning or browning.

Step 2

Add in your garlic, diced tomatoes, bell pepper and basil along with your seasonings and water (or stock). Stir till evenly combined. Let everything cook for another 15-20 minutes, or until the tomatoes begin to crack and mush up.

Step 3

Add in your non-dairy milk and cream. Then, using a blender, food processor or a handy dandy hand-held blender. Puree soup till smooth, in batches if needed. Taste and adjust seasonings if desired and simmer for 5 minutes.

Step 4

Serve hot with a non-dairy grilled cheese sandwich or a hearty bread for dipping, enjoy!

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