Vegan 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!
Servings: 4 servings
Ingredients
Roasted Tomatoes:
- 2 lbs. roma tomatoes halved and seeded
- 5 garlic cloves peeled
- 2 small sweet onions cut into thick slices
- ¼ cup olive oil
- 2 ¼ tsp. salt divided
- ½ tsp. pepper
- 1 (28 oz) can whole peeled tomatoes San Marzano variety
- 1 cup vegetable broth
- ½ cup fresh basil leaves
- 1 tsp. fresh thyme
- ½ cup canned coconut milk
- ¼ tsp. black pepper
Instructions
- Preheat oven to 400°F.
- Place tomatoes on a large parchment-paper-lined baking pan in a single layer. Add onions and garlic on the same baking pan, and drizzle olive oil, sprinkle 1 teaspoon salt and ½ teaspoon pepper over tomatoes and onions. Bake in preheated oven for 35-40 minutes.2 lbs. roma tomatoes, 5 garlic cloves, 2 small sweet onions, ¼ cup olive oil, 2 ¼ tsp. salt, ½ tsp. pepper
- Combine canned tomatoes, broth, basil, thyme, and milk in a large blender or processor. Blend for 1-2 minutes, or until completely smooth. (Process in two batches if using the processor.) Pour blended tomatoes into a large pot or Dutch oven.1 (28 oz) can whole peeled tomatoes, 1 cup vegetable broth, ½ cup fresh basil leaves, 1 tsp. fresh thyme, ½ cup canned coconut milk
- Add the roasted tomatoes, onions, and garlic to the blender or processor along with any oil that remains on the parchment paper. Blend until smooth and combine the vegetables with the ingredients already in the pot.
- Bring the soup to a boil and then reduce heat to medium-low. Cover and simmer for 10-15 minutes. Stir in remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper to taste.¼ tsp. black pepper
- Serve roasted tomato basil soup with a toasted baguette, homemade croutons, or grilled cheese sandwich and enjoy!
Video
Notes
- 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.
Nutrition
Calories: 264kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 1062mg | Potassium: 1131mg | Fiber: 6g | Sugar: 19g | Vitamin A: 2465IU | Vitamin C: 61.1mg | Calcium: 175mg | Iron: 3.5mg
