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Creamy Tomato Basil Soup

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

Tomato soup is a simple yet hearty recipe to have on hand. Our version adds in some additional vegetables and uses coconut milk to create a creamy vegan soup! We hope you enjoy this spin on a classic.

Note: Pictured croutons are not gluten-free. Omit or use a gluten-free crouton if needed.

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil
olive oil
2
tablespoons
2 onions, chopped
onions
2
chopped
5 cloves garlic, minced
garlic
5
cloves
minced
1 tablespoon ground cumin
ground cumin
1
tablespoon
1 tablespoon paprika
paprika
1
tablespoon
1 teaspoon dried basil
dried basil
1
teaspoon
3 carrots, chopped
carrots
3
chopped
1 red bell pepper, chopped
bell peppers
1
chopped
3 stalks celery
celery
3
stalks
8 Roma tomatoes, roughly chopped (or 28 ounce can of whole peeled tomatoes)
Roma tomatoes
8
roughly chopped
or 28 ounce can of whole peeled tomatoes
1 15 ounce can fire roasted diced tomatoes, with liquid
fire roasted diced tomatoes
1
15 ounce can
with liquid
32 ounces vegetable broth
vegetable broth
32
ounces
1 teaspoon salt
salt
1
teaspoon
½ teaspoon black pepper
black pepper
½
teaspoon
1 15 ounce can coconut milk
coconut milk
1
15 ounce can
optional: fresh basil leaves
optional: croutons
optional: croutons
optional: cheese
optional: cheese

Method

Heat olive oil in a large, heavy-bottomed pot over medium low heat. Add onions and cook until translucent, stirring occasionally. Add garlic and sauté for 1 minute. Then add cumin, paprika, and dried basil and stir. Add carrots, red bell pepper, and celery and cook for about 5 minutes, stirring occasionally. Add tomatoes and allow mixture to come to a simmer. Then add vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, then lower the heat and simmer covered for 45 minutes, or until the vegetables are tender. Use an immersion blender to puree the soup until it is smooth. Alternatively, you can puree the soup in smaller batches using a food processor or blender (be careful when blending hot liquids) and then return the pureed soup to the pot. Once pureed, add in coconut milk and stir. Serve with optional fresh basil, croutons, or cheese and enjoy! This soup also freezes well for up to six months -- if you are using this option, leave the coconut milk out until you are ready to reheat it.

Prep time
20
Cook time
1 hour
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I really liked the basil!” —Andrew, age 10
😫😟😐😀😍 “I like it with croutons to balance out the sweetness!” —Anna, age 9
😫😟😐😀😍 “More, please!” —Brianna, age 6