Vegan Creamy Tomato Basil Soup (Printable)

Velvety tomato soup with basil and coconut milk, paired with crisp garlic sourdough dippers.

# 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 to 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute more.
03 - Add canned tomatoes with their juice, vegetable broth, oregano, salt, pepper, sugar if using, and red pepper flakes. Stir to combine.
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 heat a 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.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in under an hour with ingredients you probably already have.
  • Coconut milk makes it creamy and luxurious without needing any dairy, and honestly, once you taste it this way, you might never go back.
  • The garlic sourdough dippers are the real secret weapon—crispy, garlicky, perfect for dipping or crumbling right into the bowl.
02 -
  • Don't skip the step of cooking tomato paste in oil first—it's the difference between a good soup and one that tastes like it's missing something.
  • If your soup tastes acidic or sharp, don't add sugar; instead add a tiny splash more coconut milk to round out the flavors, which is what I finally learned after years of fighting with sour soups.
03 -
  • Buy canned tomatoes from San Marzano region if you can find them—they have fewer seeds and a sweeter flavor that elevates the whole soup.
  • Blend the soup just until creamy rather than until perfectly smooth; a little texture actually makes it feel more luxurious and interesting on your tongue.
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