Roasted Tomato Basil Soup

Ultra creamy and silky smooth, no one will know this vegan Roasted Tomato Basil Soup is made without any heavy cream! A delicious combo of roasted fresh tomatoes, onions, and garlic combine with canned tomatoes and herbs to make a cozy and comforting bowl the whole family will want to eat year-round!

Whether it’s the middle of winter or the dead of summer, there’s not a moment in the year where a tomato basil soup doesn’t just completely satisfy my soul!

And while most tomato soup recipes depend on heavy cream to give them their silky smooth texture and incredible flavor, this recipe you’ll see here is unique. We’re using a can of coconut milk in place of the heavy cream which makes it a 100% vegan-friendly dish!

Another trick I love to do is to pop everything on one sheet pan and roast it all at the same time. Doing this gives the tomatoes, onions, and garlic SO much more flavor. And it makes clean-up so much easier!

(Want more creamy soup recipes? Check out this Butternut Squash Soup, Creamy Cauliflower Soup, and Cream of Asparagus Soup next!)

Ingredients You’ll Need

Notes about the ingredients needed for this Roasted Tomato Basil Soup recipe are below. Jump to recipe for the exact measurements.

• Tomatoes. Both fresh and cooked, canned tomatoes (you will want to make sure to get the ones that are whole and peeled) are used in this recipe. You can skip the canned and select all fresh, but just make sure to roast them first. Roma and San Marzano are plum varieties and the best to use. Campari is full of flavor but they do have slightly more seeds than the plum varieties. Avoid using beefsteak, cherry, or heirloom tomatoes.
• Garlic. The more garlic the better! Fresh garlic cloves, not garlic powder, deliver the most flavor.
• Onions. You need two small sweet onions. Feel free to substitute with red or yellow onions if that’s what you have on hand.
• Fresh Basil. A large majority of the taste comes from this flavorful herb.
• Broth. Choose vegetable broth for a vegetarian or vegan soup, or chicken broth if you prefer. Either way, make sure you get regular sodium broth and not reduced sodium.
• Thyme. Both fresh or dried thyme will work, just make sure you adjust the amount accordingly. Add even more herbs such as fresh oregano or rosemary.
• Milk. Coconut milk, almond milk, soy milk, or cashew milk are all good choices. Full-fat coconut milk will give you the creamiest texture while almond milk will give you the lowest amount of calories. Lite coconut milk can be substituted for full-fat; however, it will not end up quite as creamy.

How to Make Roasted Tomato Basil Soup

Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for printable instructions.

1. Prepare the fresh tomatoes.

Slice all of the tomatoes in half.

Using a sharp knife cut a V-shaped incision around the core.

Scoop out the core and the seeds. Use a spoon to remove any remaining seeds.

2. Roast the vegetables in the oven.

Place tomatoes in a single layer on a large baking sheet lined with parchment paper.

Sprinkle the onions and garlic onto the same baking pan, drizzle with olive oil, and dust everything with salt and pepper.

Bake in a preheated 400°F oven for 40-45 minutes.

3. Purée the mixture until smooth.

There are a couple of ways you can purée your ingredients to make this soup extra creamy. A Vitamix is the preferred method and will give you the best texture, but a food processor and immersion blender both work, too.

Combine canned tomatoes, broth, basil, thyme, and milk in a Vitamix. With a blender you will need to work in batches to prevent splattering. Blend for 1-2 minutes, or until completely smooth. Then, pour the mixture into a large pot or Dutch oven.

Additionally, you can add the tomatoes, broth, basil, thyme, milk, and everything that was roasted in the oven to a large pot or Dutch oven and then purée using an immersion blender.

Place the pot filled with the puréed soup on the stovetop over high heat and bring to a boil. Reduce the heat to medium-low, then cover and simmer for 10-15 minutes.

Finally, mix in the remaining salt and black pepper to taste.

4. Serve alongside some perfect sides.

• Homemade Croutons: Toss some cubed baguette bread in a bit of olive oil and seasonings. Roast on a baking sheet for 5-7 minutes at 425°F.
• Grilled Cheese Sandwich: Place a slice of fresh mozzarella between two gluten-free pieces of bread and toast until crispy!
• Crackers: Gluten-Free and Paleo crackers are a great addition.
• Fresh basil leaves, parsley or Parmesan cheese.

Meal Prep and Storage

• Prep Ahead: Roast the tomatoes, onion, and garlic up to 3 days in advance. You can also completely make the soup, since the flavors only improve with time.
• Storage: Tomato basil soup will last in an airtight container for 3-5 days in the refrigerator. Place in a freezer-safe container and freeze for up to 4-6 months.
• Reheat: Warming the leftovers in a pot over medium-low heat on the stovetop brings out the best flavor.

FAQs

More Creamy Vegetable Soup Recipes

Keep warm all Winter long with any of these tasty soups:

• Butternut Squash Soup
• Cream of Asparagus Soup
• Zucchini Soup
• Beet Soup
• Roasted Pumpkin Soup
• Creamy Zucchini Soup