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Tomato soup and grilled cheese is my favorite fall back meal. If I don’t feel like cooking, it is quick to whip up and will never fail! I especially love that it can be made in so many different ways! This soup is just perfect with any sandwich!

Vegan Tomato Basil Soup

Servings: 4

Prep/Total Time: 20 min

Nutrition Info: Calories-150; Fat-4g; Cholesterol-0mg; Sodium-200mg;Carbohydrates-19g; Fiber-5g; Protein-8g; Sugar-10g


  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 28 oz cans crushed tomatoes, no sodium added
  • 1/4 tsp salt
  • 1 Tbsp whole wheat flour
  • 1 Tbsp basil, dried
  • 1 cup unsweetened coconut almond milk


  1. Sautee the onion until soft
  2. On the stove in a pot pour the crushed tomatoes, salt, flour, basil, coconut almond milk and onion and using a hand mixer blend until it reaches the consistency you are looking for
  3. Cook on medium heat for 15 minutes
  4. Perfect served with grilled cheese (or vegan grilled cheese)!