Vegan Tomato Basil Soup is super easy. Vegan Tomato Basil Soup is quick to make, takes less than 30 minutes. Vegan Tomato Basil Soup is no fuss gluten free recipe and no extra work. It has no cream, no nuts and perfectly gluten free, but still taste so delicious!
Vegan Tomato Basil Soup has always been a favorite of mine. It is a perfect light meal for wintery night. As I also made this in wintery season, I added extra garlic to fight with cold. It can be also made in summer from your garden-fresh tomatoes. You can make it and freeze it for the fall/winter season too! I just made my first batch last night and it was so yummy. However, it was spicy too as I love spicy soups in the wintery season. I just added extra cayenne pepper and garlic. Cayenne can also help you to kick off that wintry cold as well as clearing the congestion too.! Whether you like it hot or mild, this tomato basil soup recipe is sure to be a winner among even your non-vegan family and friends.
Ingredients:
• 5 cup Chopped Plum Tomatoes
• 1 medium Onion Chopped
• ¼ cup Peeled Chopped Beetroot
• 1-2 tsp Garlic Mined
• ¼ cup Chopped Basil Leaves
• 2 tbsp Olive Oil
• Salt
• 1 tsp Ground Black Pepper
• 1 tsp Italian Seasoning
• ¼ tsp Cayenne Pepper/Red Chili Powder
• 1 tsp Sugar (optional)
• For Garnishing
• Basil Leaves
• Ground Black pepper
• Crushed Red Pepper
Method:
1. In a deep Sauce pan heat the oil. Add minced garlic and sauté it for few seconds.
2. Add chopped onion and stir fry it till soft and golden brown.
3. Now add chopped tomato, beetroot and sauté it on low flame till soft and mushy.
4. Switch of the flame and let it cool down little bit. Add black pepper, cayenne pepper, Italian seasoning and chopped basil leaves.
5. Mix it well and blend it with little water in a blender till becomes puree.
6. Remove the puree in the same sauce pan. Add salt, sugar and water as per your choice and boil it for 3-4 minutes.
7. Vegan Tomato Basil Soup is ready. You can garnish it with basil leaves, sprinkle some black pepper and crushed red pepper. Serve it hot with bread, croutons or bread sticks and enjoy the warm soup.
Tips:
• Adding water in the soup is up to you to make it think or thin.
• You can add red bell pepper and other veggies as per your choice.
• If you don’t have fresh basil, you can use dried too.
• Use ripen or soft red tomatoes for best result.
- 5 cup Chopped Plum Tomatoes
- 1 medium Onion Chopped
- ¼ cup Peeled Chopped Beetroot
- 1-2 tsp Garlic Mined
- ¼ cup Chopped Basil Leaves
- 2 tbsp Olive Oil
- Salt
- 1 tsp Ground Black Pepper
- 1 tsp Italian Seasoning
- ¼ tsp Cayenne Pepper/Red Chili Powder
- 1 tsp Sugar (optional)
- For Garnishing
- Basil Leaves
- Ground Black pepper
- Crushed Red Pepper
- In a deep Sauce pan heat the oil. Add minced garlic and sauté it for few seconds.
- Add chopped onion and stir fry it till soft and golden brown.
- Now add chopped tomato, beetroot and sauté it on low flame till soft and mushy.
- Switch of the flame and let it cool down little bit. Add black pepper, cayenne pepper, Italian seasoning and chopped basil leaves.
- Mix it well and blend it with little water in a blender till becomes puree.
- Remove the puree in the same sauce pan. Add salt, sugar and water as per your choice and boil it for 3-4 minutes.
- Vegan Tomato Basil Soup is ready. You can garnish it with basil leaves, sprinkle some black pepper and crushed red pepper. Serve it hot with bread, croutons or bread sticks and enjoy the warm soup.
• You can add red bell pepper and other veggies as per your choice.
• If you don’t have fresh basil, you can use dried too.
• Use ripen or soft red tomatoes for best result.
