I’ve always loved tomato soup. This vegan tomato basil soup tastes better to me than the tomato soup I grew up eating and it is very easy to make. Vegan tomato basil soup is often our go to dinner when we get home after a long day and don’t have any leftovers in the refrigerator. For ingredients, you’ll need a large can of diced or crushed tomatoes, one can of Canellini beans, an onion, 3 garlic cloves, basil, vegetable broth, and oat milk. My homemade Vegan Whole Wheat Biscuits are a nice treat to go with the soup.

Don’t Forget Your Greens

Accoring to Dr. Esselystyn’s book, we need to eat greens 6 times a day. Remember to add some greens (see my post on the best greens) into your soup while warming it up. Interestingly, I find I don’t taste the flavor of the greens when they are cooked. Greens, if eaten raw, have different flavors. Of course, I could make a salad to go with dinner. It depends on how tired I am. My refrigerator is always full of a variety of greens.

Here are the ingredients for Vegan Tomato Basil Soup:

•  28 oz. can crushed or diced tomatoes
• 1 15 oz. can Cannellini beans or white navy beans thoroughly rinse
• 1 onion diced
• 3 cloves garlic minced
• 1 Tbsp. dried basil
• 1 cup vegetable broth
• 1/2 tsp. pepper
• 1 cup unsweetened oat milk or any non dairy milk

Lets Start Cooking:

Gary is my sous chef and he is great at dicing the onions and garlic.

Start with a 28 oz. can of diced or crushed tomatoes. In this case, I had 2 small cans of tomatoes. Before adding the cannellini beans, be sure to rinse them. Put them into a colander and rinse them well.

Bring to the ingredients to a boil, then simmer for 10 minutes. I like to use immersion blender to make a creamy vegan tomato basil soup; however, a regular blender will also work. You’ll want to taste the soup and add some seasonings to make it your own. Using the right Spices will make food delicious. Gary prefers his soup to be spicier and he loves to add salt to his food. I don’t use salt, so he adds his spices in his bowl of soup.

Enjoy!

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Vegan Tomato Basil Soup

Susan Jordan

Warming vegan, no oil, tomato soup that is full of protein and nutrition

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Prep Time 8 minutes mins

Cook Time 15 minutes mins

Total Time 23 minutes mins

Course Soup

Cuisine American

Servings 4

Equipment

• 1 saucepan
• 1 immersion blender Regular food blender

Ingredients

  

• 1 28 oz. can crushed or diced tomatoes
• 1 15 oz. can Cannellini beans or white navy beans thoroughly rinse
• 1 onion diced
• 3 cloves garlic minced
• 1 Tbsp. dried basil
• 1 cup vegetable broth
• 1 cup unsweetened oat milk or any non dairy milk
• 1/2 tsp. pepper

Instructions

 

• Heat your big saucepan. I use a spaghetti sized pan. Dice onion and put in the hot pan.
• Mince garlic cloves and put into the pan with the onions. Add a little veggie broth, 1 – 2 tablespoons, to caramelize the onions and keep them from sticking to the pan. Cook until translucent for 3 – 4 minutes.
• Add tomatoes, beans, vegetable broth, basil and pepper. Stir until mixed well together.
• Bring to boil, then simmer uncovered for 10 minutes.
• Turn off heat and add one cup of oat milk or any non-dairy milk.
• Use immersion blender until soup is creamy. If you don't have an immersion blender, use a regular food blender, but be careful as soup will be hot.
• Taste and add additional seasonings to your liking.
• Enjoy!

Keyword no nuts, no oil, soup, vegan