Creamy Tomato & Basil Soup

Creamy tomato soup is something Josh really missed when we went plant based so we found some great vegan alternative ingredients that make it just as delicious!

Serves 2-4 people Prep time: 15 minutes   |   Cook time: 30 minutes ​Author: Joshua & Makenna Langford

  • 4 tomatoes, peeled, seeded, diced (see notes)
  • 4 cups tomato juice
  • 14 fresh basil leaves
  • 1 cup heavy whipping cream (for vegan, see notes)
  • 1/2 cup butter (for vegan, see notes)
  • salt & pepper, to taste
  1. Place tomatoes and juice in stock pot over medium heat. Simmer 30 minutes. Puree tomato mixture along with basil leaves, return puree to pot.
  2. Place pot over medium heat, stir in heavy cream + butter. Season with salt and pepper. When soup has reached desired temperature, remove from heat and serve. Refrigerate leftovers up to one week or freeze for up to 3 months.
Peeling and seeding tomatoes: To peel tomatoes, lightly score bottom with a knife in the form of an X then drop in boiling water for 30 seconds. Remove from boiling water with a slotted spoon and drop tomatoes in ice water and let sit for 5 minutes. When the tomatoes are cool enough to handle, you can easily peel the skins off. Cut tomatoes in half and use a spoon to scoop out the seeds. Vegan version: When my husband cooks, he does the veggie version and when I cook, I do the vegan version. For vegan version, use full-fat coconut milk as a heavy whipping cream substitute and vegan butter as a butter substitute. If you don't have vegan butter or you are like me and don't support the palm oil industry, use 1/4 cup olive oil and 1/4 cup avocado oil. It doesn't taste nearly as creamy but it's still really good!

Leave a comment

Please note, comments must be approved before they are published