My mother-in-law went on an international trip. As a thank you for a ride to the airport, she unloaded all of the leftover produce she had harvested from her garden and gave it to us in one glorious veggie heap. We’re talking tomatoes on tomatoes on tomatoes and tons of green beans! Needless to say, I am VERY happy about this. What to do with the last push from the summer garden in the beginning of fall? Make soup of course! The possibilities are endless! My goal is to make at least 4 varieties from my spoils and freeze them to enjoy later and, of course, feed the masses. And share the recipes here!

My first soup endeavor – tomato basil soup. Creamy, comforting, simple. If I’m making a large batch of something, I tend to make it animal product free so I can share with my sister/brother-in-law. No big deal. My fellow non-vegans should feel free to add a generous pinch of parm and use chicken broth if you prefer. Made this recipe on the fly, as usual, using what is in my pantry. Here goes. Enjoy!

Vegan Creamy Tomato Basil Soup

Serves 10-12

Kitchen Tools:

Immersion Blender

Slow Cooker


12 large fresh tomatoes, diced or 3 large cans of tomatoes (not drained)

1 large can (12 oz) tomato paste

1 onion, chopped

3 cloves garlic

3 carrots, chopped (no need to peel)

6 leaves fresh basil, plus some for garnish

3 cups veggie broth

1 cup plain almond milk, plus 1 cup for later

1/4 cup Earth Balance or non-dairy buttery spread

1/2 cup Bragg Nutritional Yeast

2 t. sugar

Salt to taste

Pepper to taste

2 t. corn starch



In a slow cooker, combine all ingredients except for 1 cup almond milk and corn starch. Cook on high for 3-4 hours, or low for 6-8 hours. Blend soup until smooth with immersion blender. In a small bowl, whisk together corn starch and remaining 1 cup almond milk. Pour almond milk/cornstarch mixture into the soup and stir until combined. Let soup cook for 15 more minutes to thicken. Serve hot and garnish with fresh basil, croutons, and some cooked potato gnocchi if desired.

If you eat animal products, garnish with some parm, goat cheese, roasted chicken breast if desired, or any combination of garnishes! Or just eat plain. It’s good on it’s own too.