Roasted Tomato Basil Soup (Vegan + Whole30)

Roasted Tomato Basil Soup is a quick, easy and creamy recipe that is bursting with fresh flavors!  Meal prep this vegan, Paleo, and Whole30 dish for an easy weekday lunch.  You can also serve this healthy homemade recipe with a toasted baguette or grilled cheese for a filling plant-based dinner!

If you are looking for more healthy tomato recipes, you might also enjoy this Pomodoro Sauce, Homemade Salsa, and this Shrimp Creole.

Roasted Tomato Basil Soup in Winter

This is the THIRD time that it has snowed in Austin, TX since December – I am in shock!

Unlike last winter, this one has been full of days with highs in the 40s and lows in the 30s .

Because of that, Cohl and I have been eating A LOT of soups and stews.

Cooking up enormous batches has been the only way we have been able to stay warm and healthy!  Our go-tos have been this Butternut Squash Soup, Creamy Cauliflower Soup, and this one you see here today.

And unlike other recipes that are laden with heavy cream – this one is actually 100% vegan!

We’ll use a dairy-free milk to replace the cream to make it vegan, Paleo, and Whole30 friendly.

Ingredients

I already gave you a little hint about what makes this roasted tomato soup so creamy.  So let’s take a look at the other ingredients you will need.

(Be sure to take a look at the recipe card below for the ingredient measurements.)

• Tomatoes – Both fresh and cooked, canned tomatoes are used in this recipe.  Read below to see what types of are best to use.
• Garlic – The more garlic the better!  And fresh garlic, not garlic powder, delivers the most flavor.
• Onions – Two small sweet onions are used in this recipe.  Feel free to substitute with red or yellow onions if that’s what you have on hand.
• Fresh Basil – A large majority of the flavor comes from this flavorful herb.
• Broth – Vegetable broth can be used if you are vegetarian or vegan.  Chicken broth can be used if you are not.
  • Either way, make sure you get regular sodium broth and not reduced sodium.
• Thyme – You can either use fresh or dried thyme.  Just make sure you adjust the amount you use accordingly.
• Milk – Either coconut milk, almond milk, soy milk, or cashew milk can be used in this recipe.
  • Full-fat coconut milk will give you the creamiest texture while almond milk will give you the lowest amount of calories.

Types of Tomatoes

Both fresh and canned tomatoes are used in this recipe.

The fresh are roasted in the oven to bring out their naturally sweet flavor.

Best Fresh Tomatoes for Soup:

• Roma – These are a plum variety and have more flesh and less seeds than round tomato varieties.  This is what I typically use when making this recipe.
• San Marzano – Another great plum variety, but they are a bit more difficult to locate in stores.
• Campari – This variety is full of flavor but they do have slightly more seeds than the plum varieties.
• Avoid using beefsteak, cherry, or heirloom tomatoes.

Best Canned Tomatoes for Soup:

• The most flavorful canned tomatoes to use are San Marzano.
• You will want to make sure to get the ones that are whole and peeled.
• I would not recommend using crushed or diced tomatoes as they tend to have less flavor.

Cutting and Seeding

Once you have your tomatoes rinsed and dried, you will need to cut and seed them.  (See image above.)

1. Cut all of the tomatoes in half.
2. Using a sharp knife cut a V-shaped incision around the core.
3. Scoop out the core and the seeds.  Using a spoon, remove any remaining seeds.

How to Make Tomato Basil Soup

Making this vegan lunch or dinner recipe is actually super easy.

All you will need is a pan for roasting, a way to puree, and a large pot.

This is my go-to pan for roasting and this is my new favorite pot for making soups!

Step-By-Step Instructions:

1. Preheat oven to 400 degrees.
2. Place tomatoes on a large parchment-paper-lined baking pan in a single layer.
3. Add onions and garlic on the same baking pan, and drizzle olive oil, salt and pepper over all of the vegetables. (Left image above.)
4. Bake in preheated oven for 40-45 minutes. (Right image above.)
5. Combine broth, thyme, milk, canned tomatoes, and fresh basil, in a Vitamix or in the bowl of a food processor (two batches).  (Left image below.)
6. Process for 1-2 minutes, or until completely smooth.
7. Pour processed ingredients into a medium-large pot.
8. Add the roasted vegetables to the Vitamix or processor along with any oil that remains on the parchment paper. (Right image below.) Process until smooth.
9. Combine vegetables with the ingredients in the pot.  Bring contents to a simmer. Cover and simmer for 10-15 minutes.
10. Stir in remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper to taste.

Ways to Puree

There are a couple of ways you can puree your ingredients to make this soup extra creamy:

1. Vitamix– using this will give you the creamiest texture and is my preferred method.
2. Hand Immersion Blender– This is the second best method, but it may get a little messy!
3. Food processor– If using a food processor, you will need to puree in batches to prevent splattering.

Serving

Tomato basil soup is so filling and nutritious that it can be a meal all on its own.

Or, if you want to make it go even further you can serve it with these sides or additional ingredients:

• 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 degrees.
• 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 parsley, basil, or Parmesan cheese.

Storing

Much like other recipes, this tomato basil soup refrigerates and freezes wonderful.  It also is a great meal prep recipe for busy weeks.

How long will this last?

Tomato basil soup will last if refrigerated in an airtight container for 3-5 days.

Can I freeze?

Place leftover tomato soup in a freezer-safe container and freeze for up to 4-6 months.

What is the best way to reheat?

Reheating leftovers in a pot over medium-low heat on the stovetop brings out the best flavor.

FAQs

Can I use all fresh tomatoes instead?

Yes, you can.  Make sure to roast them in the oven with the rest of the tomatoes before adding to the soup.

Can I substitute lite coconut milk for full-fat?

Lite coconut milk can be substituted for full-fat in this vegan meal.  However, it will not end up quite as creamy.

Substitution Ideas

There are quite a few ways you can change up this meal to make it fit your dietary requirements:

• Feel free to use almond milk, coconut milk, cashew milk, or soy milk.
• Try out different varieties of tomatoes to change up the flavor.
• Avocado oil works as a great substitute for olive oil.
• Use bone broth instead of the vegetable or chicken stock for added collagen and immune boosting properties.
• Add even more herbs such as fresh oregano or rosemary.
• Throw in a bit of red pepper flakes for an added spicy kick.

Other Healthy Homemade Soup Recipes:

Butternut Squash Soup

Slow Cooker Chicken Curry with Coconut Milk

Slow Cooker White Chicken Chili

30-Minute Chicken Noodle Soup

5 from 8 votes

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Roasted Tomato Basil Soup (Vegan)

Roasted Tomato Basil Soup is a quick and easy creamy soup recipe that is bursting with fresh tomato flavor!  Meal prep this vegan, Paleo, and Whole30 tomato soup for an easy weekday lunch. 

Course Dinner, lunch, Main Course, Soup

Cuisine American

Keyword roasted tomato basil soup, tomato basil soup, vegan tomato basil soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 264 kcal

Author London

Ingredients

Roasted Tomatoes:

• 2 lbs. roma tomatoes halved and seeded
• 5 cloves garlic peeled
• 2 small sweet onions cut into thick slices
• ¼ cup olive oil
• 1 tsp. salt
• ½ tsp. pepper

Soup:

• 28 oz. can whole peeled tomatoes San Marzano variety
• 1 cup vegetable broth or chicken broth
• ½ cup basil fresh
• 1 tsp. thyme fresh
• ½ cup almond milk soy or coconut milk
• 1 ¼ tsp. salt
• ¼ tsp. pepper
• Baguette gluten-free
• See this recipe in Meal Plan #5

Instructions

1. Preheat oven to 400 degrees.
2. Place tomatoes on a large parchment-paper-lined baking pan in a single layer.
3. 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.
4. Bake in preheated oven for 40-45 minutes.
5. Combine canned tomatoes, broth, basil, thyme, and milk in a Vitamix or in the bowl of a food processor (two batches).
6. Process for 1-2 minutes, or until completely smooth.
7. Pour processed tomatoes into a medium-large pot.
8. Add the roasted tomatoes, onions, and garlic to the Vitamix or processor along with any oil that remains on the parchment paper. Process until smooth.
9. Combine vegetables with the ingredients in the pot.  Bring the soup to a simmer. Cover and simmer for 10-15 minutes.
10. Stir in remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper to taste.
11. Serve roasted tomato basil soup with a toasted baguette, crackers, or grilled cheese sandwich and enjoy!

Recipe Video

Recipe Notes

There are a couple of ways you can puree your roasted tomatoes in this roasted tomato basil soup:

1. Vitamix- using this will give you the creamiest soup and is my preferred method.
2. Hand Immersion Blender- This is the second best method, but you will need to be careful since it may get a little messy!  
3. Food processor- If using a food processor, you will need to puree your soup in batches to prevent splattering.

Nutrition Facts

Roasted Tomato Basil Soup (Vegan)

Amount Per Serving

Calories 264 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 1062mg46%

Potassium 1131mg32%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 19g21%

Protein 5g10%

Vitamin A 2465IU49%

Vitamin C 61.1mg74%

Calcium 175mg18%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.