Vegan Tomato Basil Soup Recipe

About this recipe

A comforting and flavorful vegan tomato soup, perfect for dinner. This dish combines fresh tomatoes, aromatic basil, and creamy coconut yogurt for a satisfying plant-based meal.

Ingredients

• 2.5 Kg Austin Whole Peeled Tomato
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 1 Kg Kissan Tomato Paste
• 1 pc (50 g) On1Y Pepper Grinder
• 35 g On1Y Grinder Italian Seasoning Flakes
• 500 g Tomato - Hybrid
• 50 g Basil
• 1 kg Akar Powder Salt
• 200 g Urban Platter Vegetable Bouillon & Broth Powder

Instructions

1. 1. Cut 6 fresh tomatoes into wedges and place them in a 1 1/2-quart saucepan along with 1 chopped celery stalk, 1 chopped onion, 2 cups vegetable broth, 1 tablespoon tomato paste, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, and 1/2 teaspoon salt.
2. 2. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
3. 3. Once cooked, strain the soup through a fine mesh sieve to remove tomato skins and seeds, pressing down with a spoon to extract as much liquid as possible.
4. 4. Return the strained soup to the saucepan and adjust the seasoning with additional salt or pepper if needed.
5. 5. Serve the soup hot, garnished with a dollop of 1/2 cup coconut yogurt for a creamy finish.