Tomato Basil Soup Recipe | Tomato Soup Recipe | Soup Recipes

Whole Food Plant Based Recipes

Vegan Tomato Soup Recipe

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Come rain come shine, a bowl of delectable Tomato Basil Soup is a good way to dine. The sweet-tangy tomato and the minty aromatic basil blend together perfectly to make for a mouth-watering soup.

This simple and soothing Tomato Basil Soup is easy to make and can be whipped up in no time. What’s more, this recipe contains healing ingredients and is made in a method that best preserve and enhances nutrients while still being super yummy!

Enjoy this flavourful and aromatic soup to your heart’s content. Upgrade to food that truly loves you back.

Whole Food Plant Based Tomato Basil Soup Recipe

Course: Breakfast, Lunch & Dinner, Snack, Soup
Cuisine: Italian Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 people


4 Tomato
1/3 cup Fresh Basil Leaves
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder
2 cups Water
4 tsp Miso Paste


  1. Chop the tomatoes into chunky pieces. In a pot, boil them with the 2 cups of water till cooked.
  2. Strain out any remaining water into a bowl and cool down the tomatoes. Spreading them out evenly on a flat surface will speed up the process.
  3. Once cool, blend them together till smooth with the basil, pepper, turmeric powder, and miso paste. Once blended, mix with the stock (the strained water)
  4. Serve fresh and warm!

Plant Based Chef Pro Tips for Best Tomato Basil Soup Recipe

  1. If you like your tomato basil soup creamy, add some boiled potatoes or almond mylk while blending.
  2. Garlic can be used for extra flavour!

Nutrition Science Highlights for WFPB Tomato Basil Soup Recipe

  1. Why miso paste? Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
  2. Why not dairy? Soup recipes commonly have cream, milk or butter. Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!

Dr Achyuthan Eswar
Lifestyle Physician & Co-founder,, PHC Lifestyle Clinic & Plant-based Kitchen

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