A few simple changes to the classic creamy tomato basil soup comes out oh so tasty! You can't go wrong with a cup of vegan tomato basil soup and some hearty bread for dipping. An easy-to-make soup that’s perfect to make in a big batch for the whole week.
In a large pot, saute your onions with vegan butter (or oil) and carrots for 8 to 10 minutes on medium heat, frequently stirring to avoid burning or browning.
Add in your garlic, diced tomatoes, bell pepper, and basil, along with your seasonings and vegetable broth. Stir until evenly combined. Let everything cook for another 15-20 minutes, or until the tomatoes begin to crack and soften up.
Add in your plant-based milk and cream. Then, using a blender, food processor, or immersion blender, puree soup until smooth, in batches if needed. Taste and adjust seasonings if desired and simmer for 5 minutes.
Serve hot.
Notes
Serve hot: Vegan tomato basil soup is best served hot.
Make it 'cheesy': Layer in some 'cheesy' flavor with a vegan cheese option or some nutritional yeast.
Add some garnishes: Shredded vegan cheese, strips of fresh basil or a sprinkle of crushed red pepper are simple garnishes to add to the top.