Tomato & Basil Soup
Warm, velvety, and deeply comforting, this Tomato & Basil–style soup (even without the basil) brings together sweet sautéed onions, ripe vine tomatoes, and a gentle richness from coconut yoghurt for a beautifully balanced bowl. Blending the simmered vegetables creates a smooth, creamy base, while the quinoa adds heartiness and staying power. The roasted chickpea “croutons” finish it with a satisfying crunch and a boost of plant‑based protein. It’s the kind of nourishing, cosy meal that feels both wholesome and vibrant.
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 5 vine tomatoes (diced)
- ½ tomato paste
- 4 cups vegetable broth
- 1 cup quinoa (cooked)
- 1 cup unsweetened coconut yoghurt
- 2 cups roasted chickpeas (to serve)
- Sea salt & black pepper (to taste)
Instructions
- Over medium to high heat, add the avocado oil and chopped onions. Cook until translucent, about 6 minutes. Season with salt and pepper, then add the minced garlic and diced vine tomatoes. Cook until the tomatoes soften, approximately 4-5 minutes.
- Turn the heat down to medium, then stir in the tomato puree, and vegetable broth. Simmer for 15 minutes.
- Remove from the heat, and using a hand blender, puree until smooth. Stir in the unsweetened coconut yoghurt and cooked quinoa. Divide between bowls and serve with roasted chickpea "croutons".
Notes
- Fewer Carbs: Reduce the amount of quinoa or chickpeas. Please note: This will reduce the amount of protein and fibre this recipe contains.
- Gut Nourishment: Stir in 1 tbsp of miso paste once the pan has been removed from the heat. Dissolve the miso in a little warm water before adding it to
the pan to prevent it from clumping.
Tried this recipe?Let us know how it was!