Creamy Vegan Tomato Basil Soup
Indulge in a comforting and creamy breakfast with this vegan tomato basil soup. This recipe combines the rich flavors of canned diced tomatoes, coconut milk, and fresh basil, creating a delightful start to your day. With a preparation time of 15 minutes, cooking time of 25 minutes, and serving up to 4 people, this soup is a quick and satisfying option for a hearty breakfast.
Health Benefits
This Creamy Vegan Tomato Basil Soup offers a variety of health benefits. Tomatoes are a rich source of lycopene, an antioxidant that may help protect against certain chronic diseases. Basil is packed with essential vitamins like vitamin K, A, and C, and minerals like iron and calcium. Additionally, the use of coconut milk provides a creamy texture without the need for dairy, making this soup suitable for those with lactose intolerance or following a vegan lifestyle. Enjoy the comfort of a warm and nutritious breakfast with this delicious soup.
INGREDIENTS
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups canned diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk (or any plant-based milk of choice)
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Optional toppings: croutons, vegan cheese, fresh basil leaves
HOW TO MAKE IT
STEP 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
STEP 2
Add the canned diced tomatoes, vegetable broth, and coconut milk to the pot. Stir to combine and bring the mixture to a simmer.
STEP 3
Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
STEP 4
Remove the pot from the heat and stir in the fresh basil leaves.
STEP 5
Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
STEP 6
Season the soup with salt and pepper to taste.
STEP 7
Serve the Creamy Vegan Tomato Basil Soup hot, garnished with croutons, vegan cheese, and fresh basil leaves if desired.
Bon appétit!
