Dairy-Free Tomato Basil Soup

Fresh basil adds a different flavor than dried basil to dishes, and the fresh variety is more complementary to this soup.

Serves: 5Hands-on: 20 minutesTotal: 4 hours 50 minutesDifficulty: Easy

Serves: 5


  • 2 Tbsp. olive oil
  • ½ medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole peeled tomatoes
  • ½ cup vegetable broth
  • 1 dried bay leaf
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ cup unsweetened soymilk
  • ¼ cup chopped fresh basil


  • Heat oil In a large sauté pan over medium heat; sauté onion and garlic for 3–4 minutes. Transfer to a 4-quart slow cooker. Add tomatoes, stock, bay leaf, salt, and pepper. Cover and cook on low heat 4 hours.
  • Allow to cool slightly, then remove the bay leaf. Process the soup in a blender—carefully, in batches—or using an immersion blender.
  • Return the soup to the slow cooker; add soymilk and heat on low for an additional 30 minutes. Stir in basil right before serving.