Creamy Vegan Tomato Basil Soup

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  • 1 - 28 ounce can San Marzano tomatoes or 2 - 16 ounce can diced tomatoes
  • 1/4 onion chopped
  • 3 garlic cloves chopped
  • 1 C low sodium organic vegetable broth
  • 1/2 C Plain coconut yogurt
  • 4 TSP Nutritional Yeast
  • 1 TBS dried basil or 4 TBS fresh basil
  • garlic salt and pepper
  • 3 TBS extra virgin olive oil

Kitchen Supplies:

  • big pot
  • cutting knife
  • measuring spoons
  • measuring cup
  • blender


  • chop garlic and onions


  1. In the pot add olive oil and garlic and onions
  2. Saute garlic and onions until slightly brown
  3. Open can of tomatoes and place them in blender
  4. Once garlic and onions are slightly brown, add them to the blender
  5. Blend tomatoes, garlic and onion until smooth
  6. Pour blend into pot and add broth, yogurt, nutritional yeast, basil and salt and pepper
  7. Mix well
  8. Let it cook for about 15-20 minutes on low

What do I eat this with?

  • Hearty salad, veggie wrap, pizza

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