Can I use canned tomatoes instead of fresh?

Absolutely A 28-oz can of whole peeled tomatoes works great in a pinch—just crush them with your hands before adding. The soup might be slightly less bright, but still delicious. (Pssst—this makes it a perfect winter option when fresh tomatoes aren't at their best)

What can I use instead of coconut milk?

For a nutty twist, try cashew cream (soak 1/2 cup cashews in hot water, then blend with 1/2 cup water until smooth). Regular dairy cream works too if you're not vegan—just add it at the very end off the heat.

Can I freeze this vegan soup?

You bet, Freeze it before adding the coconut milk for best texture. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in the coconut milk. It'll keep for up to 3 months—perfect for easy lunch ideas later.

Why does my soup taste bitter?

Usually means the garlic burned during sautéing (oops!). Next time, keep the heat medium-low and stir constantly. A pinch of sugar or splash of balsamic vinegar can help balance it out in a pinch.

Creamy Tomato Basil Soup Recipe-Velvety Comfort in Every Sip -

Name: Creamy Tomato Basil Soup Recipe-Velvety Comfort in Every Sip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 4 cups fresh tomatoes, diced; 1 cup fresh basil leaves; 2 cups vegetable broth; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup coconut milk

Creamy Tomato Basil Soup Recipe-Velvety Comfort in Every Sip

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A creamy and flavorful tomato basil soup that’s perfect for a healthy lunch or dinner. This vegan recipe is easy to make and packed with rich flavors.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Ingredients

Scale

2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups fresh tomatoes, diced
1 cup fresh basil leaves
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 cup coconut milk

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Instructions

Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until soft.
Add minced garlic and cook for 1 minute.
Stir in diced tomatoes and cook for 5 minutes.
Add vegetable broth, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend the soup until smooth.
Stir in coconut milk and serve warm.

Notes

Use fresh basil for the best flavor.
Adjust salt and pepper to taste.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/creamy-tomato-basil-soup-recipe-easy-vegan/