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Creamy – Vegan – Dairy Free Tomato Basil Soup!

Juicy, plump tomatoes & aromatic fresh basil come together beautifully in this fresh & vibrant easy vegan, dairy-free tomato basil soup which takes only 20 minutes to make.

It’s officially soup season. At least, according to my mother it’s officially soup season.

I admit I’m not an ardent soup lover. I always pick out the soup sticks and croutons and finish them off plain. But the fact that I’ve made this soup twice in a row now, definitely says something.

The flavours are fresh and untainted. The only ingredients are tomatoes, onion, garlic and basil (plus a little oil and seasoning). Because it is cooked so quickly the amazing fresh flavour of the tomato is retained and the wonderful pungent flavour of the basil is highlighted. Think, a kitchen smelling like pizza. I’m SOLD.


1 tsp olive oil
1 white onion
2 garlic cloves
4 large tomatoes
Large handful basil leaves
Salt & pepper
Garlic salt & Oregano
2 cups vegetable stock


Roughly slice the onion, then place that in a pan with the olive oil on a medium heat.
Brown them off and once soft, mince in the garlic and fry that off for a few minutes.
In the meantime, chop the tomatoes, removing the tough, top part of the core, this doesn't have to be neat as everything gets blended up anyway.
Mix well then add in the fresh basil leaves, season it with salt, black pepper, garlic salt and oregano then pour in the veg stock, place the lid on and let it simmer for 20 minutes.
Once it has cooked down, transfer it to a food processor, blend it for a few minutes until smooth.
You can always transfer the soup back to the pan to blast it with some more heat.

I love lists, my hair always sits weirdly on my head, and I can't get through a day without obsessing over my 2 crazy pups. I haven’t changed much since I was a kid—illustrating, crafting and eating cookies are still at the top of my favourites list. When I’m not rambling about in my head looking for words, I’m found either glued to a computer or to a book.

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