Easy and Creamy Tomato Basil Soup (Vegan + Low-Carb)

You know those chilly evenings when your brain says “let’s order something warm” but your heart whispers “please let it be homemade”?

That’s the very same feel this creamy tomato basil soup achieves on the plate.

It’s rich, creamy, and packed with herby, tangy goodness—but also secretly low-carb, keto-friendly, and completely plant-based.

Basically, this soup is the equivalent of throwing on your softest jumper, lighting a candle, and curling up on the sofa.

The best part is that, even though it tastes like something you’d order at a fancy little café, making it is incredibly simple.

There are no complicated ingredients to be found here. Simple kitchen ingredients turned into something magical without the use of dairy or gluten.

The fresh basil gives it that garden-fresh pop, and the coconut milk turns it into velvety, creamy bliss.

Want to turn it into a full-on feel-good feast?

Pair it with a slice of Keto Bread and cap it off with something sweet from these No Bake Dessert Ideas.

It’s giving nourishing, it’s giving cozy, it’s giving I-made-this-and-wow.

What You’ll Need

We’re keeping it simple but satisfying here. No special techniques or hard-to-find ingredients are needed for this soup—it’s weeknight-friendly, pantry-friendly, and meal-prep friendly.

Ingredients (Serves 4):

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 kg ripe tomatoes, halved
• 1 tbsp tomato paste
• 1 cup fresh basil leaves (plus more to top things off)
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp smoked paprika (if you like a subtle smoky edge)
• 400ml can full-fat coconut milk
• 1 cup vegetable broth or filtered water
• Optional: pinch of red pepper flakes for that little fiery kick

You’ll also need:

• A big saucepan or soup pot
• A blender (handheld immersion or regular)
• A ladle and a love for cozy bowls of soup

Bonus tip: If you’ve got extra tomatoes starting to wrinkle on the windowsill—this recipe was made for them.

Why You’ll Love This Soup Recipe

Creamy, Comforting, and Plant-Based (Yay!)

Okay, here’s the thing. We all want to eat food that feels good and does good things for our body. This vegan soup? It fulfills all requirements and then some

Sure, it tastes like “health food,” but it’s warm, filling, and deceptively packed with healthy ingredients.

• Cozy & Comforting: It feels like being hugged from the inside out when the robust tomato flavor and creamy texture blend together.
• Low-Carb & Keto-Approved: With coconut milk and no sneaky starches, it seamlessly fits into a ketogenic lifestyle without missing a beat.
• Totally Vegetarian & Gluten-Free: 100% completely free of meat, dairy, and celiac-safe.
• Packed with Good Stuff: Tomatoes bring antioxidants. Basil adds freshness. Coconut milk gives healthy fats. Boom.
• Perfect for Meal Prep: It reheats like a dream and even freezes and reheats flawlessly.

Want more wholesome meal ideas with big feel-good energy?

Check out these Clean Eating Recipes—they’re all about nourishing your body without overcomplicating your life.

How to Make Tomato Basil Soup

This is the kind of recipe you can throw together after a long day, still in your socks, music on, maybe a little dance break in the kitchen while it simmers. It’s that easy.

1. Optional but epic: roast the tomatoes

Preheat your oven to 200°C (390°F). Lay the halved tomatoes cut-side up on a baking tray, drizzle with olive oil, and roast for 20–25 minutes until the edges caramelize just slightly. It’s like adding sunshine to your soup. Not essential, but oh-so-worth-it.

2. Sauté the base

In your soup pot, warm up the olive oil over medium heat. Add the chopped onion and garlic, and let them cook until everything’s soft, golden, and making your kitchen smell like actual heaven (about 5 minutes). Stir in the tomato paste and smoked paprika—this adds depth and richness right out of the gate.

3. Simmer it all together

Add your roasted (or raw) tomatoes, the basil leaves, salt, pepper, and vegetable broth. Stir everything together and bring it to a gentle simmer. Let it bubble away for 15–20 minutes so all the flavours get to know each other.

4. Blend like a boss

Turn off the heat and blend it all until smooth. If you’ve got a stick blender, just go straight in the pot. If you’re using a regular blender, let it cool slightly first—nobody wants hot soup explosions.

5. Add that creamy finish

Pour in the coconut milk, stir it all together, and reheat gently. It should look silky, smell amazing, and taste even better. Adjust salt and pepper to taste.

6. Serve and style

Ladle into bowls, add a swirl of extra coconut milk if you’re feeling fancy, and top with a few fresh basil leaves. Add a crack of pepper if you like drama.

Feeling snacky? A slice of Keto Cornbread is chef’s kiss with this soup. Dip away.

Storage Tips & Meal Prep Ideas

This soup was made to be batch-cooked, stored, and devoured multiple times during the week. It’s like future-you leaving little edible love notes.

• In the fridge: Store in airtight containers for 4–5 days. It gets even better on day two.
• In the freezer: Freeze in single portions for up to 3 months. Defrost overnight or straight from frozen in a pot.
• Meal prep tip: Double the recipe, divide it into jars or containers, and boom—instant lunch magic.

Nutritional Information (per serving, approx.)

• Calories: 210
• Fat: 16g
• Carbs: 10g (Net Carbs: 6g)
• Protein: 3g
• Fiber: 4g

Perfect for low-carb lovers, veggie eaters, and anyone who just wants a solid, healthy meal that doesn’t taste “healthy.”

FAQ

Can I use canned tomatoes?
Absolutely. Use two 400g cans of whole or chopped tomatoes if that’s what you have on hand. Fire-roasted ones add an extra punch.

Is it spicy?
Only if you want it to be. Add red pepper flakes if you’re feeling bold, or leave them out if you’re going for mellow and mild.

Can I use a different plant milk?
Totally. Oat, almond, cashew—they all work, but coconut gives the best creaminess for keto-friendly fats.

What’s the best way to make it thicker?
Let it simmer longer to reduce the liquid, or stir in a spoonful of ground flax or almond flour at the end.

Can I serve it cold?
Technically yes, but it’s way better warm. It’s not gazpacho—it’s a hug in a bowl.

Tips & Variations

• Roasted red pepper twist: Add one or two roasted peppers for a sweet, smoky upgrade.
• Leafy greens bonus: Stir in some spinach or kale before blending to sneak in extra greens.
• Add protein: Blend in a scoop of plain tofu or white beans for extra plant-based protein.
• Make it a sauce: Reduce the broth and pour it over zucchini noodles or your fave pasta.
• Garnish game: Toasted pine nuts, vegan cheese, or even a swirl of pesto? YES PLEASE.

A Bowl Full of Cozy Goodness

Making your own soup from scratch is really fulfilling, especially if it tastes as decadent as this without being as heavy.

Despite being plant-based, low-carb, and downright nourishing, Creamy Tomato Basil Soup evokes all the cozy feelings.

It’s comfort food that actually loves you back.

So next time you need an easy, delicious dinner with all the cozy vibes, this one’s got your back.

And if you’re still in the mood for more easy wins in the kitchen, don’t miss these Summer Dessert Ideas for the perfect sweet ending.

Yield: 4 Servings

Creamy Tomato Basil Soup

Print

Loaded with antioxidant-rich tomatoes and fresh basil, this simple tomato basil soup is dairy-free, gluten-free, and ideal for clean eating.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 kg ripe tomatoes, halved
• 1 tbsp tomato paste
• 1 cup fresh basil leaves
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp smoked paprika
• 400ml can full-fat coconut milk
• 1 cup vegetable broth

Instructions

1. Optional but epic: roast the tomatoes

1. Preheat your oven to 200°C (390°F). Lay the halved tomatoes cut-side up on a baking tray, drizzle with olive oil, and roast for 20–25 minutes until the edges caramelize just slightly.
2. It’s like adding sunshine to your soup. Not essential, but oh-so-worth-it.

2. Sauté the base

1. In your soup pot, warm up the olive oil over medium heat.
2. Add the chopped onion and garlic, and let them cook until everything’s soft, golden, and making your kitchen smell like actual heaven (about 5 minutes).
3. Stir in the tomato paste and smoked paprika—this adds depth and richness right out of the gate.

3. Simmer it all together

1. Add your roasted (or raw) tomatoes, the basil leaves, salt, pepper, and vegetable broth.
2. Stir everything together and bring it to a gentle simmer.
3. Let it bubble away for 15–20 minutes so all the flavours get to know each other.

4. Blend like a boss

1. Turn off the heat and blend it all until smooth.
2. If you’ve got a stick blender, just go straight in the pot. If you’re using a regular blender, let it cool slightly first—nobody wants hot soup explosions.

5. Add that creamy finish

1. Pour in the coconut milk, stir it all together, and reheat gently.
2. It should look silky, smell amazing, and taste even better. Adjust salt and pepper to taste.

6. Serve and style

1. Ladle into bowls, add a swirl of extra coconut milk if you’re feeling fancy, and top with a few fresh basil leaves.
2. Add a crack of pepper if you like drama.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 210Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 777mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 8gProtein: 3g

This data was provided and calculated by Nutritionix