Butternut Basil Tomato Soup
If you’re a lover of tomato soup, then you’re going to be OBSESSED with this extra flavourful spin on a cozy classic. Let’s make BUTTERNUT BASIL TOMATO SOUP!
Butternut Basil Tomato Soup has quickly become a cozy-weather staple in my house. Using only a handful of cheap and healthy ingredients (10 to be exact!) this creamy blended soup whips up quickly, easily, and just tastes so dang good! The addition of butternut squash makes it extra creamy, the basil is so fragrant and a little dash of balsamic vinegar gives it a lovely little tang.
Jump to RecipeINGREDIENTS
I’m all for making traditional dishes, but hey – why not switch things up every now and then? This is why I love cooking – there’s ALWAYS opportunities to let your creative juices flow 😉 If you feel inspired to switch up some of the ingredients in this recipe, feel free to check out my notes at the end of the recipe.
- Butternut Squash lends a subtle sweetness and dreamy creaminess to this soup once it’s blended.
- Roma Tomatoes have a tangy and sweet garden-fresh taste that is perfect for soups and stews.
- Onion + Garlic: Is soup even soup without these savoury and fragrant flavour-bombs? Not in my books!
- Fresh Basil Leaves: The shining star of this recipe adds a tangy, bright and extra flavourful component to a traditional soup
- Tasty Liquid Seasonings: Tamari (or gluten-free soy sauce), Balsamic Vinegar and Maple Syrup combine to make the perfect trio of saltiness, acidity and sweetness.
- Veggie Broth serves as our delicious liquid base. Homemade, store-bought or bouillon cubes + water are all great options.
- Thyme: Dried or fresh, this fragrant herb adds an extra boost of flavour.
HOW TO MAKE BUTTERNUT BASIL TOMATO SOUP
This Butternut Basil Tomato Soup is so fast and easy to whip up – perfect for a quick weeknight meal that the whole family will drool over. Plus check out my tips below to help you save even more time in the kitchen!
- Sautee the garlic and onion until translucent, then add the tomatoes, butternut squash and thyme. Give everything a good mix, then pour in the broth. TIME SAVER TIP: If your broth is already hot before adding to the pot it will decrease your cooking time!
- Bring to a boil, then let simmer until the butternut squash is fork-tender.
- Turn off the heat, add the liquid seasonings and fresh chopped basil and stir well.
- With an immersion blender, carefully blend the soup until it’s perfectly smooth with no chunks remaining. Serve and top with vegan sour cream, toasted pumpkin seeds and a drizzle of balsamic vinegar. Bon appetite!
This soup makes for a nice light meal, but I also enjoy it with a hearty slice of toasted and buttered seedy bread. #carblover You could totally make this soup go a little farther by serving it on top of a cooked grain!
Store any leftovers in the fridge for up to 5 days. This would also be a great meal to pre-portion out and freeze for easy meal-prep.
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen + #SteamyVeganKitchen! I can’t wait to see your yummy recreations!
Butternut Basil Tomato Soup
Ingredients
- 1 small butternut squash
- 7 roma tomatoes
- 1/2 cup fresh basil, coarsely chopped
- 1 medium onion
- 4 – 5 cloves of garlic
- 1 tbsp balsamic vinegar
- 1 tbsp tamari or gluten-free soy sauce
- 1 tbsp maple syrup
- 3 cups veggie broth
- 1/2 tsp dried thyme, or 1 tbsp fresh
- salt + pepper to taste
Instructions
- Finely mince the garlic and chop your onion, and set aside.
- Next, prepare the butternut squash. Peel the outer skin until the bright yellow flesh is revealed. Chop off the top and bottom, and carefully slice down the middle lengthwise. Scoop out the seeds, chop the rest into 1/2 inch cubes and set aside.
- Cube your roma tomatoes into relatively large chunks, and set aside.
- Warm up a tbsp of olive oil in a stockpot on medium-high heat, and add in the garlic and onion. Stir well and let sauté for 3-4 minutes until they become slightly translucent. Stir again to prevent burning, and add in your tomatoes and butternut squash. Sprinkle in the dried thyme and give everything a good mix, then pour in your 3 cups of broth.
- Increase the temperature to high, and bring the soup to a boil. Once boiling, let the soup simmer covered on medium-low heat for about 15 minutes, or until the butternut squash has become fork tender. While the soup is cooking, coarsely chop your fresh basil.
- OPTIONAL step for topping: To a small skillet add 1/2 cup of raw pumpkin seeds and dry roast them on medium-high heat for 5 minutes, stirring frequently until they’re golden-brown and fragrant. Remove them from the pan right away to prevent burning.
- Once the squash is cooked, add in your seasonings. Add the soy sauce or tamari, balsamic vinegar, maple syrup and fresh chopped basil plus a few grinds of black pepper and salt to taste. Give it a good stir and turn off the heat. With your immersion blender, carefully blend the soup until it’s perfectly smooth with no solids remaining. You could also ladle the mixture into a high-speed blender if you don’t have an immersion blender.
- Serve and top off your bowl with a dollop of plant-based sour cream, some roasted pumpkin seeds, and a drizzle of balsamic vinegar. Enjoy!
