Vegan Creamy Tomato Basil (Print Version)

Velvety tomato basil blend served with crisp garlic sourdough for cozy, comforting moments.

# What You'll Need:

→ For the Soup

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

→ For the 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. Stir in tomato paste and cook for 1 minute.
03 - Add canned tomatoes with juice, vegetable broth, oregano, salt, pepper, sugar if using, 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. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches. Adjust seasoning as 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 cut sides of garlic cloves. Slice into strips for dipping.
09 - Serve hot soup garnished with fresh basil and accompany with garlic sourdough dippers.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The coconut milk creates silk without any dairy guilt, and the basil keeps it bright instead of heavy.
  • Those garlicky sourdough dippers are basically edible gold—crispy, garlicky, and perfect for dunking.
02 -
  • Don't skip blending or you'll miss the magic—that velvety texture is what makes this soup feel special.
  • Taste before serving; depending on your tomatoes and broth, you might need to adjust salt or add a tiny bit of sugar if the acidity feels sharp.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even better the next day as flavors deepen.
  • Toast your bread just before serving for maximum crispness; garlic rubs best on warm bread, so it softens slightly into the surface.
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