Creamy Vegan Tomato Basil Soup with Garlic Bread
Nothing beats a bowl of tomato soup with garlic bread, and this vegan version keeps it simple but full of flavour. Roasted tomatoes blend with garlic, onion, and fresh basil to create a silky, rich soup that is both comforting and refreshing.
Pairing it with golden, crunchy garlic bread makes this feel like a complete meal that’s perfect for lunch or a cosy dinner. It is wholesome, satisfying, and just the kind of recipe you want to come back to again and again.
Storage & Leftovers
Soup keeps in the fridge for 4 days or freeze for 2 months. Garlic bread is best fresh, but can be reheated.
Ingredient Swaps & Variations
– Add coconut milk for extra creaminess.
– Use tinned tomatoes if fresh aren’t in season.
– Swap basil for oregano or thyme.
Serving Suggestions
Serve with garlic bread, croutons, or a vegan grilled cheese.
Mini FAQ
Q: Can I make this in advance?
A: Yes, soup tastes even better the next day.
Q: Can I blend it smooth?
A: Yes, use a blender for a silky finish or leave slightly chunky.
Creamy Vegan Tomato Basil Soup with Garlic Bread
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 2 cans chopped tomatoes
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1/4 cup fresh basil, chopped
- Salt & pepper, to taste
Instructions
- Sauté onion and garlic in olive oil until fragrant.
- Add tomatoes, broth, salt, and pepper. Simmer 15 minutes.
- Stir in coconut milk and basil, then blend until smooth.
- Serve hot with garlic bread.
