Creamy Tomato Basil Soup

BY : PUBLISHED : October 26th, 2013 UPDATED: June 13th, 2022

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.

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Creamy Tomato Basil Soup

Margaret Chapman
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.
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine American, Southwestern
Servings 4 servings
Calories 140 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 6 medium Tomatoes (quartered)
  • ½ cup of Fresh Basil
  • 1 ½-2 cups of Water (or veggie broth)
  • ½ of a large Yellow Onion (diced)
  • 3 Carrots (peeled & chopped)
  • 1 Yellow Bell Pepper (chopped)
  • cup of Non-dairy Milk
  • 4 ounces of Non-dairy Cream (cream cheese, optional)
  • 2 Garlic Cloves (minced)
  • ½ Tablespoon of Sugar
  • ½ teaspoon of Salt
  • ¼ teaspoon of Smoked Paprika (cracked)
  • ¼ teaspoon of Crushed Red Pepper Flakes (optional)
  • 1-2 Tablespoon of Earth Balance (non-dairy butter or oil)

Instructions
 

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

Notes

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.

Nutrition

Calories: 140kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 395mgPotassium: 742mgFiber: 4gSugar: 12gVitamin A: 9501IUVitamin C: 85mgCalcium: 64mgIron: 1mg
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About Margaret Chapman

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