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Creamy vegan tomato basil soup

Creamy vegan tomato basil soup with croutons

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  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Mains
  • Method: Soup
  • Cuisine: Italian inspired

Description

This creamy vegan tomato basil soup with crusty croutons is the perfect healthy family dinner recipe for winter. Made from wholefood ingredients.


Ingredients

Scale

Creamy vegan tomato basil soup

  • 2 Tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 tsp fine ground salt
  • 1 large carrot, thinly sliced
  • 4 cloves garlic, crushed
  • 2 Tbsp double concentrate tomato paste
  • 2 sprigs thyme
  • 2 x 400g peeled tomatoes
  • 2 cups (500ml) veggie broth, hot *(see notes)
  • 1 cup (250ml) almond milk, room temp
  • 1/2 cup cooked butter beans
  • 20 basil leaves, plus extra to serve
  • Black pepper, to taste

Crusty garlic croutons

  • 1/2 loaf sourdough, cut into 2cm squares * (see notes)
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp garlic granules

Instructions

Make the creamy vegan tomato basil soup

  • Heat a soup pot over a medium flame. Once hot pour in the oil, and heat for 30 seconds or until the oil becomes simmery. Add onion and salt and cook over a low flame for 3 mins, or until the onion becomes soft and trasnlucent. Next, add sliced carrot and cook a further 5 minutes, stirring occasionally. Add tomato paste and garlic, and cook a further 1 minute- stir the whole time here, so that you don’t burn the paste. 
  • Pour hot stock, tomatoes and thyme into the pot. Bring to the boil then simmer for 30 minutes. You should have the lid slightly ajar or your a lid with steam holes in you have one.

Make the croutons

  • Meanwhile, get the croutons ready. Add all ingredients to a bowl, and your your hands to mix it very well. I like to scrunch with my hands to really get the oil in there. Spread bread out in a single layer on a baking tray. Preheat the oven to180 C (350F). Once the soup has been simmering for 20 mins, put the croutons in the oven and bake for 15 mins.
  • Once the soup has cooked, transfer to a heat-proof blender and add beans, almond milk, basil and black pepper to taste. Wizz until completely smooth, then transfer back to the soup pot to reheat.

Serve immediately, topped with crunchy croutons and basil.


Notes

  • The stock should be hot to help look after your pot (adding cold stock to a hot pan should be avoided). Simply add cold stock/broth to a second pot and bring to the boil while you’re cooking the onion and carrot. If you are using a stock power, oil the jug and measure out 500ml into a heat proof jug then stir in powder.
  • You can use whatever bread you have, but a crusty loaf will work best. I like sourdough, but pana de casa, baguette, foccassia, cob or similar will also work.