• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lights

Creamy Tomato + Basil Soup

by Ben, So Vegan October 28, 2021September 28, 2022
October 28, 2021September 28, 2022
Creamy Tomato Basil Soup Vegan Recipe

We absolutely adore this low-calorie tomato soup. It only requires nine ingredients and it’s a great meal-prep recipe.

  • It’s really important the tomatoes you use are ripe! Otherwise the soup might taste slightly bitter and the colour will be quite dull.
  • If you want to use this soup as a meal-prep recipe, simply store the soup in an air-tight container and it will last in the fridge for up to 3-4 days or in the freezer for up to 1 month.
  • We use an oat-based single cream which you’ll be able to find in most UK supermarkets. Alternatively you could use a soy-based cream.

Creamy Tomato + Basil Soup

Creamy Tomato + Basil Soup 🍅🌱

Posted by So Vegan on Friday, 29 October 2021

Creamy Tomato Basil Soup Vegan Recipe

Creamy Tomato + Basil Soup

Serves: 4 people Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 900g / 31.7oz ripe tomatoes, halved
  • 1 onion, sliced in quarters
  • 1 bulb of garlic, trim about 0.5cm (1/4") off the top
  • olive oil
  • salt + pepper
  • 400ml / 13.5fl.oz vegetable stock
  • 1 handful of basil, plus extra to serve
  • 1 tbsp balsamic vinegar
  • 125ml / 4.2fl.oz vegan single cream, plus extra to serve

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Add the tomatoes, onion and garlic bulb to a roasting tin, drizzle with olive oil and season with salt and pepper. Make sure the tomato halves are cut side up and the garlic bulb is cut side down, then roast for 35 minutes.
  3. Remove the tray from the oven and leave the veggies to cool.
  4. Once cool enough to touch, peel and discard the skins from the tomatoes and onion and squeeze the garlic cloves out of the bulb.
  5. Then add the peeled tomatoes, onion and garlic to a large saucepan along with the vegetable stock, basil, balsamic vinegar, single cream and pinches of salt and pepper to taste.
  6. Next blend the soup with a handheld blender until smooth (alternatively blend the ingredients in a blender, then add the soup back to the saucepan) and warm up the soup on a low-medium heat until hot.
  7. Divide the soup between bowls and serve with an extra pinch of black pepper, a swirl of vegan single cream and a few basil leaves.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsFamily friendly
1 Comment
2
FacebookTwitterGoogle +Pinterest
Previous post
Aubergine Katsu Curry
Next post
Chickpea Masala Sandwich

You may also like

Pulled Mushroom Banh Mi

March 27, 2023

Mexican Salad Bowl

March 5, 2023

One Pan Gnocchi Pesto Bake

February 21, 2023

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

1 Comment

Pacan November 11, 2022 - 3:09 pm

Definitely recommend! I used vegan yoghurt instead of cream cause that’s what I had at home and it turned out really tasty. Also a very easy and quick recipe and it was enough to feed three people with leftovers for tomorrow. 10/10

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    One-Bowl Breakfast Muffins

    April 10, 2019
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    Homemade Protein Flapjacks

    April 12, 2018
  • 4

    Ultimate Vegan Chilli

    January 4, 2021
  • 5

    Mushroom Pierogi

    March 2, 2022

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact