Vegan Tomato Basil Soup

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Have you ever purchased pre-made tomato soup from the grocery store? Many well-known brands offer their signature soups that often come in plastic containers. Next time you go to the store, check the nutrition label and notice how much sodium is in the entire container. Always pay attention to the serving size because there are often four or more servings in one of those containers, and you may eat at least two servings at a time.

This vegan tomato soup is not only made from whole food ingredients, but it also is very low in sodium. In fact, the potassium content in tomatoes works to regulate blood pressure by eliminating excess sodium in the body. Additionally, the lycopene in tomatoes that gives them their signature red hue may lower cholesterol levels and inflammation. The fiber in tomatoes, while helping to improve digestion, plays a role in lowering cholesterol, which helps reduce the risk of heart disease. Finally, the vitamin C in tomatoes works together with lycopene to help regulate blood pressure.

Although this is a tomato soup, there is more to the soup than the tomatoes. The aromatic basil is truly the best complement to the acidic tomato. There is some oregano in this soup, but adding too much makes it taste like marinara sauce. You want to achieve the perfect balance with your soup and this recipe may be the exact equation you need for deliciousness!

Vegan Tomato Basil Soup
  • Prep Time:10m
  • Cook Time:20m
  • Total Time:30m


  • 1 tbsp. olive oil
  • 1 large white onion, roughly chopped
  • 6 cloves garlic, minced
  • 2 1/2 lbs Roma tomatoes, cubed
  • 2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 c low-sodium vegetable broth
  • sea salt & pepper, to taste


  1. In a large pot over medium heat, warm the oil for about 20 seconds. Add in the onion and sauté for about five minutes, stirring occasionally so they do not brown.
  2. Add in the garlic and cook for an additional minute before adding the rest of the ingredients to the pot.
  3. Give the ingredients a good stir and allow the soup to come to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
  4. Remove from the heat and taste to see if you need to adjust any seasonings. Serve and enjoy.
  5. Leftovers can be stored in an airtight container in the fridge for up to six days.
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