Vegan Tomato Basil Soup
Homemade tomato soup is one of those comfort foods that we love in our home. Making a fresh vegan tomato basil soup is actually much easier than you might think! Then pair it with a wonderful grilled cheese sandwich, and your kids will love you. 🙂
The creamy texture that normally comes from adding some cream to the soup can actually be replaced by ripe avocado. Crazy, right?! I thought so too, until we tried it. We never even missed the cream, and the avocado became a hidden ingredient that even added some great nutrition!
There are a few things you don’t want to skimp on for the best flavor in this recipe. Those would be the fresh basil and a tasty brand of tomatoes. You may be tempted to go cheaper on these, but I urge you not to. Fresh basil can usually be found year-round (though summer is the best season) in your local grocery store in the produce section. I like to grow lots of it in our garden so that we have a regular supply in the warmer months.
Vegan Tomato Basil Soup
Equipment
- Blender
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Large Garlic Cloves peeled and chopped finely
- 1 Medium Yellow Onion finely chopped
- 2 28 oz cans Organic Diced/Whole Tomatoes or low-sodium tomatoes
- 1 Tomato paste small can
- 2 Large Avocados ripe and chopped
- ¼ teaspoon fresh pepper
- 1 teaspoon dried Thyme
- 8 Large Basil Leaves chopped or torn into pieces
- Freshly ground Salt to taste
Instructions
- Heat the oil on medium in a soup pot.
- Add the chopped garlic and onion. Saute for 3-5 minutes.
- Add all other ingredients (except the Basil) and 1 large can of water to the pot. Let simmer on the stove for 30 minutes.
- Take cupfuls of the soup and blend in the blender until smooth. Return to the pot.
- Add in the fresh basil and some salt to taste just before serving. Voila!
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