Vegan Creamy Tomato Basil (Printable)

Creamy tomato and basil soup with crispy garlic sourdough dippers; perfect for cozy, flavorful dining.

# What You 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
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon red pepper flakes
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

# Directions:

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.
03 - Add canned tomatoes with juice, vegetable broth, oregano, salt, pepper, sugar, 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 if needed.
07 - While soup simmers, preheat oven broiler or grill pan. Brush both sides of sourdough slices with olive oil. Toast until golden and crisp, approximately 2 minutes per side.
08 - Rub the warm toasted bread with the cut sides of the garlic cloves. Slice into strips for dipping.
09 - Serve hot soup garnished with extra basil and accompany with garlic sourdough dippers.

# Expert Tips:

01 -
  • It's genuinely creamy without any dairy—the coconut milk creates this luxurious texture that feels indulgent but stays completely vegan.
  • Roasted garlic sourdough dippers turn dipping into an event, and honestly, people will ask for them before they even taste the soup.
  • You can make it on a Wednesday night when you're tired, and it still tastes like you planned something special.
02 -
  • Don't skip blending—the soup won't taste creamy or feel luxurious if you leave it chunky, and blending is what transforms canned tomatoes into something that feels handmade and special.
  • Fresh basil added at the end tastes completely different from basil simmered for 20 minutes; learn this once and you'll taste the difference in every soup you make forever.
  • The garlic clove rub on warm bread sounds simple, but it's the whole reason people ask for the recipe—don't rush it or use bottled garlic oil, just a fresh clove and a moment of patience.
03 -
  • Immersion blenders are worth the counter space—they make creamy soup in the pot without the hassle of working in batches, and they're genuinely useful for other things too.
  • Taste the soup before serving and adjust salt last—it's the easiest way to ruin something good, so go slow and taste between additions.
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