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Vegan Tomato Basil Soup with Coconut Cream Recipe

A silky vegan tomato soup with basil’s boldness and coconut cream’s smooth attitude—equal parts comfort and culinary glow-up.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 180

Ingredients
  

  • 6 ripe tomatoes chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • cups vegetable broth
  • ½ cup full-fat coconut cream
  • ¼ cup fresh basil leaves chopped
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of sugar optional, for balance

Method
 

  1. Heat olive oil in a saucepan. Sauté onions for 3 minutes until they gossip and get golden.
  2. Add garlic and stir for 30 seconds. Your kitchen now smells better than your last date.
  3. Add tomatoes and tomato paste. Cook for 8 minutes until juicy, mushy, and emotionally available.
  4. Pour in broth. Bring to a simmer. Let it bubble away for 10 minutes while you light a candle and pretend you meditate.
  5. Add salt, pepper, sugar (if needed), and chopped basil. Stir like you’re stirring tea about your coworkers.
  6. Blend it until smooth. Use an immersion blender or regular blender—whichever gets the job done without judging your life.
  7. Stir in coconut cream. Simmer for 5 more minutes. Taste. Adjust sass (salt).
  8. Serve hot. Garnish with more basil or a drizzle of cream if you’re feeling extra.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 180
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 3g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin C: 35%
  • Vitamin A: 20%
  • Iron: 8%
  • Folate: 10%
  • Magnesium: 6%

💡 Flavor Tips & Notes

  • Roast the tomatoes first if you want depth and drama.
  • Add chili flakes if you’re spicy and know it.
  • A splash of balsamic vinegar can boost flavor faster than therapy.
  • Always serve with bread—preferably sourdough, unless you hate joy.
  • Leftovers? Freeze it, reheat it, relive your greatness.