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Quick Tomato Basil Soup

Helen T. Patterson
A creamy, flavorful vegan tomato basil soup made with fresh and canned tomatoes, coconut cream, and a touch of aromatic basil oil.
Quick, nutritious, and satisfying—perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Cuisine American
Servings 4

Equipment

  • 1 Large pot
  • (1) Chef’s knife
  • 1 cutting board
  • 1 Immersion Blender or Regular Blender
  • 1 Mortar and Pestle (for basil oil, optional)1 Measuring Cup
  • 1 Tablespoon and Teaspoon

Ingredients
  

Tomato Basil Soup:

  • 1 tbsp Olive Oil
  • 1 medium Onion chopped (white, yellow, or brown)
  • 1 tsp Crushed Garlic
  • 1 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 2 large Carrots chopped
  • 2 large Stalks Celery chopped
  • 28 oz Canned Whole Peeled Tomatoes 800 g
  • 6 large Ripe Tomatoes chopped
  • ½ cup Vegetable Stock 120 ml
  • 1 tbsp Coconut Sugar or Light Brown Sugar
  • 1 cup Fresh Basil packed
  • 1 cup Canned Coconut Cream 240 ml, unsweetened
  • Salt and Black Pepper to taste

Optional Basil Oil:

  • Fresh Basil Leaves
  • Olive Oil

Instructions
 

  • Prepare the Vegetables: Start by washing all your fresh vegetables thoroughly. Peel and chop the onion into small, even pieces to ensure they cook evenly.
    Chop the carrots and celery into bite-sized pieces so they’ll soften during simmering.
    For the fresh tomatoes, remove the stems and roughly chop them into medium-sized chunks.
    Preparing all ingredients in advance will make the cooking process smoother and faster.
  • Sauté Aromatics: Place a large pot over medium heat and add 1 tablespoon of olive oil.
    Once the oil shimmers, add the chopped onion and 1 teaspoon of crushed garlic.
    Stir continuously for 2–3 minutes until the onions become translucent and fragrant.
    This step is crucial as it builds the foundational flavor of the soup. Avoid browning the garlic too much to prevent bitterness.
  • Add Herbs and Spices: Sprinkle in 1 teaspoon dried oregano and 2 teaspoons dried basil.
    Stir for about 30 seconds until the dried herbs release their aroma.
    These dried herbs complement the fresh basil that will be added later, giving the soup depth and a layered flavor profile.
  • Incorporate Vegetables and Tomatoes: Add the chopped carrots and celery to the pot and stir to coat them in the aromatic mixture.
    Then, pour in the 28 ounces of canned whole peeled tomatoes along with the 6 chopped fresh tomatoes.
    Add ½ cup of vegetable stock to loosen the mixture. Stir everything together to combine.
    This step ensures all the vegetables are evenly distributed and will cook uniformly.
  • Simmer the Soup: Turn the heat up to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid.
    Allow the soup to simmer for 20–25 minutes, or until the carrots and celery are tender when pierced with a fork.
    Stir occasionally to prevent sticking and ensure the flavors meld together beautifully.
  • Add Sweetness and Fresh Basil: Remove the pot from heat and stir in 1 tablespoon of coconut sugar (or light brown sugar) to balance the acidity of the tomatoes.
    Next, add 1 cup of packed fresh basil leaves. Crush them lightly between your fingers as you add them to release their aromatic oils.
    This step enhances the soup’s fresh, herbal flavor and adds vibrant color.
  • Blend the Soup to Creamy Perfection: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
    If using a standard blender, transfer the soup in batches, blend until velvety, and then return it to the pot.
    Be careful with hot liquids—blend in small amounts and hold the lid tightly to avoid splashes.
    The result should be a silky, thick texture without any large chunks.
  • Incorporate Coconut Cream and Seasoning: Once blended, stir in 1 cup of unsweetened coconut cream.
    This adds a rich, creamy texture without dairy, along with a subtle, slightly sweet flavor.
    Season the soup generously with sea salt and freshly ground black pepper to taste.
    Taste and adjust the seasoning until it perfectly balances the natural sweetness and acidity of the tomatoes.
  • Prepare Optional Basil Oil: For a gourmet touch, make a fresh basil oil. In a mortar and pestle, crush a handful of fresh basil leaves into a paste.
    Slowly drizzle in olive oil while continuously mixing to form a smooth, vibrant green oil. If the mixture separates, use an immersion blender briefly to emulsify it.
    This aromatic oil adds an eye-catching drizzle and an extra burst of basil flavor.
  • Serve the Soup: Ladle the soup into bowls and, if desired, drizzle the fresh basil oil on top for a beautiful presentation.
    Serve hot with crusty bread, toasted garlic bread, or a simple side salad.
    Enjoy immediately for the best flavor, or store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Notes

  • Use a mix of canned and fresh tomatoes for a naturally rich, balanced flavor.
  • Don’t skip the coconut cream—it adds a silky, creamy texture without dairy.
  • Stir in fresh chopped basil just before serving for an extra burst of freshness.
  • If the soup is too thick, thin it with a little vegetable stock to reach desired consistency.
  • Adjust salt and pepper gradually to ensure well-rounded, balanced flavors.
  • Sauté onions and garlic gently to release sweetness without creating bitterness.
  • For a smoother texture, blend thoroughly and strain if desired.