Photo: Cala
Creamy Vegan Tomato Basil Soup
8 ingredients
1 hr + 45 min
4
openrecipes
This vegan tomato basil soup is packed with carrots, tomatoes, and potatoes. Baked potatoes are absolutely my favorite way to make a non-dairy soup super creamy, hearty, and thick. This soup is the perfect dinner for a cold winter night; I promise your tastebuds won’t even miss the cream.
Estimated Nutrition (whole recipe, rough)
380
Calories
8g
Protein
14g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Russet Potatoes
- 1 Tablespoon Olive Oil, Plus More For Baking Potatoes
- 1 Small Onion, Diced
- 4 Large Carrots, Roughly Chopped
- 1 Tablespoon Dried Basil
- 1 teaspoon Crushed Red Pepper Flakes
- 28 ounces, fluid Crushed Tomatoes
- 3 cups Vegetable Broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes