• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Desserts
    • Mains
    • Drinks
    • Snacks
    • Food Tips
    • Sign Up
  • About
    • Food Photography Tips
    • Privacy Policy
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
My Vegan Minimalist
menu icon
go to homepage
  • Recipes
  • About
  • Collaborate
  • Free Course
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Collaborate
    • Free Course
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan Recipes

    Vegan Tomato Basil Soup

    Published: Mar 14, 2020 · Modified: Aug 8, 2022 by Tajda Ferko This post may contain affiliate links

    2423 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe

    This vegan tomato basil soup contains THREE portions of vegetables per serving. It’s packed full of flavour and nutrients, but also EASY as a breeze to make, so why not grab your favourite apron and get cooking now. 

    A bowl containing vegan tomato soup with small pieces of basil.

    You can serve it with a delicious slice of fresh sourdough bread or enjoy it as a perfect entrée. It's the ideal vegan soup for colds, because it's packed with nutrients, warming and filling.

    Why Make This

    So, you’ve found this recipe and you’re wondering – is it really worth making this? Why should I choose this one instead of a different soup recipe? Well, let’s take a little look, shall we?

    • IT CONTAINS HIDDEN VEG.This delicious vegan tomato soup contains not just one, not two, but THREE portions of veg per serving. Packed full of tomatoes, courgette, carrots, onion & garlic, this is the one soup you need to supercharge your day.
    • SUPER RICH IN PROTEIN. Yep, you’ve heard it right. Soups are usually not the most filling and protein rich meals. But thanks to a secret portion of lentils, this is a high protein vegetarian/vegan soup that will keep you satisfied for hours.
    • YOU CAN MAKE IT IN A LARGE BATCH! This delightful creamy, but light soup is perfect for freezing! Pour it in an airtight container, pop it in the freezer and you’ve got your busy weeknight dinner sorted! 
    • SO MUCH TASTIER THAN SHOP BOUGHT SOUPS. You’ll know EXACTLY what you’re putting in, so no unnecessary salt, sugar or oil. Plus, thanks to its rich base, it’s packed full of flavour, making it SO much more delicious than your typical store bought soup! 
    • EASY BREEZY. It’s honestly so easy, you won’t even believe it. Just throw all the veg in a large pan, cook it and blend it all up. Voila, here you have it – the most delicious soup ever. 

    And just in case you’re completely new to vegan cooking, you’ll be getting step-by-step photos with instructions. Are you ready to-meet-o your favourite new soup? Let’s go.

    The Ingredients

    All the ingredients needed to make a tomato soup laid out on a table.

    Starting with the basics, we will need to put these ingredients on our shopping list:

    • Tomatoes 
    • Tomato puree
    • Courgette
    • Red lentil
    • Carrot
    • Onion
    • Garlic
    • Basil
    • Olive oil, salt and vegetable stock
    • Spices: pepper, garlic powder, paprika, turmeric

    That’s it! These are all the ingredients you will need to make the tomato soup of your dreams!

    Before we jump straight in with this vegan tomato soup recipe - if you’re enjoying this recipe, subscribe to my newsletter below and instantly receive printable 90 Vegan Meal Ideas straight to your inbox! 

    Step-by-step Photos

    This is a visual guide to making our tomato basil soup. If you’re looking for the full recipe featuring all the measurements, make sure to check out the recipe card at the bottom. 

    A marble cooking pan containing cut raw onion and garlic.

    1. ADD ONION AND GARLIC TO A HOT PAN. 

    Peel and cut garlic and onion into small pieces. No need to be too precise with cutting as you will blend your soup later on. Add olive oil to pan and wait for it to heat up. Then add garlic and onion.

    A marble cooking pan containing gently fried onion and garlic.

    2. GENTLY FRY FOR A FEW MINUTES. 

    Heat on medium heat for about 4-5 minutes until the onions are translucent and starting to brown very gently. Cut courgette, carrot and tomato. Make sure to slice your carrot VERY, very THINLY as it might take longer to cook if your pieces are too big. 

    A marble pan with pieces of courgette, tomato and carrots.

    3. ADD COURGETTE, CARROT AND TOMATO. 

    Add the rest of your veg and fry gently for another 8-10 minutes. 

    A marble pan containing all the ingredients needed to make a tomato soup before blending.

    4. ADD VEGGIE STOCK, PASSATA AND LENTILS

    Add the rest of your ingredients – veggie stock, tomato passata and lentils. Then bring to a boil and let simmer for about 20-25 minutes until both the lentils are the carrots are soft. 

    A blended creamy tomato soup in a large marble pan.

    5.TRANSFER TO A BLENDER.

    Transfer to a blender and add fresh basil. Blend until smooth and add seasoning: black pepper, salt, garlic powder, turmeric, paprika powder. 

    That’s it! I’ve served mine with some vegan single cream and PLENTY of seasoning on top. 

    Expert Tips

    1. PICK YOUR TOMATOES WELL.

    If you’re in the position to do that, I SO recommend using either beef tomatoes or tomatoes on the vine. They’re a lot pricier in most places, so if you’re on a budget, don’t worry about it and just use whatever tomatoes you can get. But if you do want to splurge a little, this will be worth it. They’re a whole lot more flavourful than other varieties. 

    • DON’T BE AFRAID TO SPICE IT UP.

    After you’ve blended your soup, it’s time to spice it up a little to give that extra kick. I use garlic powder, black pepper, paprika, and turmeric. Sometimes I’ll add some onion powder, oregano, and parsley too. Be extremely generous when adding spices as this will ensure a richer taste. If there are any other spices you like, don’t be afraid to chuck them in as well! 

    Ingredients Insight

    A side view of a bowl containing vegan tomato soup with pieces of basil scattered around it.

    Let’s take a closer look at the main ingredients for our health-boosting plant-based soup. Why is it SO good for you?

    TOMATOES: These deep red beauties are full of vitamin C, one of the most essential nutrients and antioxidants. Just one tomato can provide over a quarter of your daily required intake! Tomatoes are also rich in potassium (great for your blood pressure), vitamin K1 (important against blood clotting), and folate (important for normal tissue and cell growth. 

    RED LENTILS: First of all, lentils are super underrated! They offer a whole range of benefits and are super versatile. They’re a rich source of fiber, folic acid, and potassium. Moreover, they’re associated with a lower risk of bad cholesterol and cardiovascular disease. 

    BASIL: Last but not least, basil is not only delicious but also super good for you. It’s super-rich in vitamin K, manganese and iron. Plus it has decent amounts of other nutrients like calcium, copper and vitamin C. 

    All in all, this is the perfect mix for anyone wanting a super healthy vegan soup that will keep them energized and full for hours!

    A flatlay view of bowls of tomato soup topped of with cream and basil.

    For more delicious and healthy vegan meals, make sure to check out my: 

    • The Best Healthy Granola
    • Easy Tabbouleh Salad
    • Roasted Red Pepper Pasta
    • Vegan Scrambled Egg
    • 6 Plant-Based Smoothies
    • Vegan Bliss Balls
    • Potato and Broccoli Soup

    And that just about wraps up our vegan tomato basil soup! As always, if you have any trouble making this recipe, simply comment down below or message me directly on Instagram. I’ll be happy to help you out in case you get stuck! 

    🍴Recipe

    Vegan Tomato Basil Soup

    A rich and protein-packed vegan tomato soup ready to become a new household classic.
    5 from 11 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 373kcal
    Author: Tajda Ferko

    Equipment

    • Knife & chopping board
    • Blender, immersion blender or food processor

    Ingredients

    • ½ teaspoon olive oil
    • 4 cloves garlic chopped
    • 1 small onion chopped
    • 4 large tomatoes chopped
    • 1 small courgette / zucchini chopped
    • 3 small carrots thinly sliced
    • 2.5 cups vegetable stock
    • 2 cups tomato puree
    • ⅓ cup red split lentils

    SEASONING

    • 5 small leaves basil
    • 2 teaspoon garlic powder
    • black pepper to taste
    • 1 teaspoon paprika powder
    • ¼ teaspoon turmeric powder
    US Cups - Metric

    Instructions

    • Add olive oil to pan and heat on medium heat. Once hot, add garlic and onion. Heat on medium heat for about 3-4 minutes until the onions are translucent and starting to brown very gently. 
    • Add the rest of your veggies (tomato, courgette & carrot) and fry gently for another 5 minutes. 
    • Add the rest of your ingredients – veggie stock, tomato puree and lentils. Then bring to a boil and let simmer for about 20 minutes until both the lentils are the carrots are tender.
    • Transfer to a blender and add fresh basil & seasoning. Blend until smooth and adjust to taste.
    • Serve with crunchy bread, more seasoning on top or a swirl of vegan cream.

    Notes

    • Tip 1 - If you want to splurge a little, I recommend using vine-ripened or beefsteak tomatoes.
    • Tip 2 -Adjust seasoning to taste.
    • Tip 3 - The thinner you slice your carrots, the quicker the soup will cook.

    Nutrition

    Calories: 373kcal | Carbohydrates: 77g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1339mg | Potassium: 2752mg | Fiber: 22g | Sugar: 32g | Vitamin A: 20263IU | Vitamin C: 93mg | Calcium: 172mg | Iron: 9mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe? Tag Me Today!Mention @MyVeganMinimalist or tag #MyVeganMinimalist!

    More Easy Vegan Recipes

    • A yellow frozen lemonade ice cube placed on a small round plate.
      Easy Homemade Frozen Lemonade Concentrate
    • Roasted pepitas on a brown baking sheet
      Oven Roasted Pepitas - 4 Ways!
    • A close-up shot of two slices of lazy cake placed on top of each other
      Lazy Cake - No-Bake Chocolate Cookie Cake Recipe
    • Avocado Lime Crema - Healthy, Vegan Dip

    5-Day Free Food Photography Course

    Privacy Policy

    Reader Interactions

    Comments

    1. Annaliese

      November 19, 2020 at 9:59 pm

      Hi! Making this for dinner tonight and it looks delicious. Just curious how much onion to use? It's listed in the steps to use onion, however onion is not mentioned in the ingredients list. Thanks in advance!

      Reply
      • Tajda Ferko

        November 19, 2020 at 10:06 pm

        Hi Annaliese, thanks for noticing! Just updated this recipe - you will need 1 onion 🙂 So intrigued to hear what you think of the soup - would love to hear your feedback. Thank you for stopping by and have a lovely rest of the week x

        Reply
        • Annaliese

          June 29, 2021 at 1:50 am

          5 stars
          I just made this for the 4th time and wanted to comment about how much I love it- and realized I already commented back in November! This recipe is delicious- and pretty unbelievable how nutritious it is. Thank you so much for creating it!!

          Reply
          • Tajda Ferko

            July 26, 2021 at 1:40 pm

            Ahh, thank you so much for your wonderful review Annaliese. So happy to hear you enjoyed the soup so much! xx

            Reply
    2. Chelsea

      February 12, 2021 at 7:29 pm

      5 stars
      Absolutely delicious! A very simple recipe and is easy to make, but is also so incredibly flavourful and filling. Would highly recommend!

      Reply
      • Tajda Ferko

        February 13, 2021 at 9:08 pm

        Thank you Chelsea, I'm so excited to hear that!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Tajda (pronounced tide-ah) and I'm here to take you on a delicious plant-based journey! My recipes are easy to make, affordable, and always vegan.

    Trending

    • The Best Easy Immersion Blender Hummus (Vegan & Oil-free Option)
    • A side view of a plate featuring a stack of vegan almond milk crepes
      In-depth Foodtography School Review + Discount (+ Free Bonus)
    • Vegan Stew And Dumplings
    • The BEST Vegan Burrata Cheese with Cashews (Dairy-Free)

    Easter Favorites

    • Creamy Leek Soup Without Potatoes - 30 Minutes
    • Vegan Spiced Pear & Almond Cake
    • Vegan Pigs in Blankets - Easy Carrot Party Snack
    • Crispy Oven Roasted Lentils - 5 Ingredients

    Spring is Coming!

    • 5-Minute Green Pizza Sauce with Basil & Spinach
    • Tabule Salad - Easy & Healthy Ingredients
    • Vegan Soft Silken Tofu 'Egg' Scramble
    • Vegan Wilted Spinach Salad with Tahini Dressing

    As seen in

    Free Course

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2023 My Vegan Minimalist