Vegan Tomato Basil Soup

Vegan Tomato Basil Soup

I’ve been feeling like a refresh and reset—on this soup. Coming off the cleanse and back into my old eating (and drinking fine wine) habits, I’ve definitely noticed a shift in my mood, my energy and my ability to slip into my jeans. It’s probably time to go back to clean eating. So step one is to refresh and find new ways to clean-up my old recipes, starting with an old favorite: this tomato basil soup. Instead of using heavy cream, I subbed in plain coconut yogurt that gave this soup a tangy taste that I definitely don’t hate. It was actually a nice take on this heartier soup, just in time for spring.

Vegan Tomato Basil Soup

2 lbs. tomatoes (Romas are so good!), quartered and deseeded
4 cloves of garlic
1 yellow onion, halfed and sliced
2 tbsp.  olive oil
1 cup of coconut yogurt (your substitute for heavy cream!)
2 handfuls of basil leaves, roughly chopped
2 cups water
Cracked red pepper
Salt & pepper

1. Preheat your oven to 400 degrees and coat the onion, garlic and tomatoes with the olive oil and salt & pepper. Place in a heavy, oven-proof pot or a cookie sheet.

2. Cook for 45 minutes. They’ll be ready for soup once they’re mostly broken down and crumble at the touch of a spoon.

3. Transfer your baked goods into a pot on medium-high heat. Add in your water, chopped basil and cracked red pepper, boil then simmer for 20 minutes.

4. Once your soup has simmered, transfer your soup into a blender or use an immersion blender to puree your soup. Before you blend, add in your coconut yogurt for that trademark creaminess. Blend away and enjoy!

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