This Easy Vegan Creamy Tomato Soup with Basil and Garlic Croutons is the ultimate comfort food for any season. Bursting with the sweetness of roasted tomatoes, the warmth of fresh basil, and the crunch of homemade garlic croutons, this soup is creamy, cozy, and completely dairy-free.
Perfect as a quick lunch, dinner, or an elegant starter for guests, this recipe is easy to make and filled with wholesome ingredients. Pair it with a slice of crusty bread or a vegan grilled cheese for the ultimate indulgence!
Why You’ll Love This Recipe
- Rich and Creamy: Made velvety smooth with plant-based milk or cashews.
- Wholesome Ingredients: Packed with fresh tomatoes, garlic, and basil for a nutrient-rich meal.
- Quick and Simple: Ready in just 40 minutes with minimal prep.
- Customizable: Easily adjust the flavor or toppings to suit your taste.
Ingredients
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 medium ripe tomatoes, roughly chopped (or 1 large can of diced tomatoes, 28 oz)
- 1 cup vegetable broth
- 1/2 cup unsweetened plant-based milk (like oat, almond, or cashew) or 1/3 cup soaked cashews
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- 1/4 teaspoon red chili flakes (optional, for heat)
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
For the Garlic Croutons:
- 2 cups cubed bread (sourdough, ciabatta, or whole-grain)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Pinch of salt
Ingredient Breakdown
Tomatoes
Fresh, ripe tomatoes bring natural sweetness to the soup. Use canned tomatoes if fresh ones aren’t in season for consistent flavor.
Plant-Based Milk or Cashews
These ingredients create a creamy texture without dairy. Cashews provide a rich, nutty flavor, while plant-based milk keeps it light.
Garlic Croutons
Homemade croutons add a crunchy contrast to the creamy soup. Garlic and oregano infuse the bread with savory flavors.
Instructions
Step 1: Make the Garlic Croutons
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, toss the bread cubes with olive oil, garlic powder, oregano, and a pinch of salt.
- Spread the bread cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes, or until golden and crispy, tossing halfway through. Set aside.
Step 2: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion and sauté for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute until fragrant.
Step 3: Cook the Soup
- Add the chopped tomatoes (or canned tomatoes), vegetable broth, and tomato paste to the pot.
- Bring to a simmer and cook for 15-20 minutes, until the tomatoes break down and the flavors meld.
- Stir in the sugar (if using), smoked paprika, chili flakes, salt, and pepper.
Step 4: Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, being careful with the hot liquid.
- If using soaked cashews, blend them with 1/4 cup of the soup liquid before stirring back into the pot.
- Stir in the plant-based milk and fresh basil. Simmer for 2-3 more minutes.
Step 5: Serve
- Ladle the soup into bowls.
- Top with garlic croutons, a drizzle of olive oil, and additional fresh basil if desired.
Picture Gallery
Tips and Variations
- Roast the Tomatoes: For deeper flavor, roast the tomatoes in the oven with olive oil and garlic at 400°F (200°C) for 20-25 minutes before adding them to the soup.
- Add Protein: Stir in cooked lentils, white beans, or a dollop of vegan ricotta for a heartier meal.
- Use Herbs: Swap basil for fresh thyme, oregano, or parsley for a different flavor profile.
- Make It Spicier: Increase the chili flakes or add a dash of hot sauce for extra heat.
- Storage: Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutritional Information (Per Serving – Soup with Croutons)
- Calories: 210
- Protein: 5g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 4g
- Vitamin A: 80% of the daily value
- Vitamin C: 50% of the daily value
This soup is a comforting, nutrient-rich option for any meal of the day.
Conclusion
This Easy Vegan Creamy Tomato Soup with Basil and Garlic Croutons is the ultimate combination of comfort and elegance. With its velvety texture, bold flavors, and crunchy toppings, it’s a dish that’s sure to become a staple in your recipe rotation.
Give it a try and let us know how it turned out! Share your favorite additions or pairings in the comments below, and don’t forget to tag us on social media with your creamy creations.
Frequently Asked Questions
1. Can I make this soup without a blender?
Yes! For a chunkier texture, mash the cooked tomatoes with a potato masher instead of blending.
2. What’s the best bread for croutons?
Sourdough, ciabatta, or any slightly stale bread works best for making crunchy croutons.
3. Can I freeze the soup?
Absolutely! Let the soup cool completely, then freeze it in an airtight container for up to 3 months. Thaw in the fridge and reheat before serving.
4. Is this soup gluten-free?
The soup itself is gluten-free, but use gluten-free bread for the croutons if needed.
5. Can I add creaminess without plant milk or cashews?
Yes! Blend in a small boiled potato or a few tablespoons of cooked rice for a creamy texture.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.