This creamy Vegan Tomato Soup with zesty basil pesto drizzle is simply a must-try!
This warming and comforting tomato soup has a rich, hearty flavor and comes with a deliciously nutty vegan pesto topping that takes each bowl of this soup to a whole new level.
This recipe is:
- 100% vegan
- dairy free
- egg free
- simple and delicious
- a perfect winter warmer
- great for a quick and healthy lunch
Ingredients
- Olive oil
- White onion
- Garlic
- Oregano
- Vegan friendly pesto
- Maple syrup
- Chopped tomatoes
- Vegetable broth
- Coconut milk
- Salt & pepper
- Fresh parsley to garnish
Equipment
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Instructions
To start with, heat a splash of oil on medium heat and add your diced onions. After three minutes or so, add your garlic to the pan and cook for another minute, being careful to make sure your garlic doesn't burn.
Next, add your pesto, oregano, maple syrup, chopped tomatoes and vegetable broth and leave to simmer for 10 minutes, but be sure to stir it now and again.
Once the base of your soup has cooked, transfer it to a blender and blitz until smooth. Then pour it back in the pan, along with your coconut milk (this will give it a nice creamy texture).
Be sure to heat your soup nicely and season with a pinch of salt and pepper to your liking.
Serve in a bowl with a dollop (or drizzle!) of pesto and a pinch of fresh parsley and enjoy! It's also delicious paired up with a Homemade Vegan Focaccia Sandwich to dip into the creamy soup.
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📖 Recipe Card
Creamy Vegan Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 4 cloves of garlic minced
- 1 teaspoon oregano
- 2 tablespoon vegan friendly pesto
- 1 teaspoon maple syrup
- 1 tin of chopped tomatoes
- 500 ml vegetable broth
- 1 can of coconut milk
- salt & pepper
- A little bit of fresh parsley to garnish
Instructions
- Heat the oil on medium heat. Add the onion and after 3 minutes add the garlic too. Cook together for 1 minute.
- Add the pesto, oregano, maple syrup, chopped tomatoes and vegetable broth. Simmer for 10 minutes, stirring occasionally.
- Transfer the soup to a blender and blend it until smooth.
- Pour the soup back into the pan and add the coconut milk. Heat it through and season it with salt & pepper.
- Serve it in a bowl and garnish with some fresh parsley. Buon appetito!
If you're after more hearty and warming vegan dinners, take a look at these recipes:
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