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–+ servings

Tomato Basil Soup

Vegan option of a favorite soup.
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Course: Soup
Cuisine: American
Keyword: vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 99kcal
Author: Cindy Franco Sawyer

INGREDIENTS

  • 1 yellow onion (medium)
  • 1 red bell pepper
  • 3 cloves garlic
  • ½ cup basil leaves (loosely packed)
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 28 oz can fire-roasted crushed tomatoes
  • 1 qt vegetable broth
  • 1 tsp salt

INSTRUCTIONS

  • Prepare the ingredients: dice the onion and the bell pepper, mince the garlic, and tear the basil leaves into large pieces.
  • In a medium pot, heat the olive oil over medium heat. Add the onion and red bell pepper and sauté for about 5 minutes, until the onion is translucent.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Add the white wine vinegar and cook until evaporated.
  • Add tomatoes, vegetable broth, and salt and bring to a steady simmer.
  • Simmer for 15 minutes and then add the basil.
  • Use an immersion blender to puree the soup until creamy or transfer it to a standard blender and blend.

NOTES

  • Garnish with thinly sliced basil, a drizzle of olive oil, and homemade croutons.
  • Watch how much garlic you use - if you have larger cloves, reduce the amount you use.
  • Add up to 1 cup of fresh basil for a richer taste.
  • Can refrigerate for up to 5 days, or freeze for several months.
  • For a creamy, non-vegan variation, you can stir in some heavy cream or milk.

NUTRITION

Nutrition Facts
Tomato Basil Soup
Amount per Serving
Calories
99
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
1531
mg
67
%
Potassium
 
124
mg
4
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Vitamin A
 
1594
IU
32
%
Vitamin C
 
41
mg
50
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.