Roasted tomato basil soup is a super simple soup recipe that is bursting with fresh tomato flavor!  This vegan, dairy-free, Paleo, and Whole30 tomato soup is the perfect way to load up on the antioxidant lycopene and get tons of Vitamin C, K, and folate.

If you are looking for more tomato recipes, a few of our favorites include this Pasta Pomodoro Sauce, Homemade Salsa, and this Easy Shrimp Creole recipe.

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 and even 20s.

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

Making an enormous batch of Butternut Squash Soup, White Chicken Chili or this Roasted Tomato Basil Soup has been the only way we have been able to stay warm and healthy this winter!

How Do You Make Roasted Tomato Basil Soup?

Making this roasted tomato basil soup is actually super easy.

All you will need is a pan for roasting the tomatoes, onions, and garlic, a way to puree the tomatoes, and a large pot for bringing the soup all together.

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

How Do You Puree Tomatoes for Tomato Soup?

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

1. Food processor– this is the way I mention in the recipe below.
2. Hand Immersion Blender– using this can work, but it may get a little messy!
3. Vitamix– using this will give you the creamiest soup!

Is Roasted Tomato Basil Soup Good for Me?

Yes, yes, and profoundly… yes!

This roasted tomato basil soup is gluten-free, vegetarian, vegan, dairy-free, Paleo, and low-fat!

Not to mention, it is loaded with:

• The antioxidant lycopene, a huge protector against heart disease and cancer.
• 50% of your daily Vitamin A per serving.
• 75% of your daily Vitamin C per serving.
• 6 grams of fiber per serving.
• Tons of Potassium and Folate.

How Can I Evolve this Roasted Tomato Basil Soup?

There are quite a few ways you can change up this roasted tomato basil soup 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.

5 from 6 votes

Print

Roasted Tomato Basil Soup (Vegan)

Roasted tomato basil soup is a super simple soup recipe that is bursting with fresh tomato flavor!  This vegan and dairy-free tomato soup is the perfect way to load up on the antioxidant lycopene and get tons of Vitamin C, K, and folate.

Course Dinner, lunch, Main Course, Soup

Cuisine American

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. Place onions and garlic on the same baking pan, if room permits, or on a separate parchment paper-lined baking pan.
4. Drizzle olive oil and sprinkle 1 teaspoon salt and ½ teaspoon pepper over tomatoes and onions.
5. Bake in preheated oven for 40-45 minutes.
6. While vegetables are cooking, combine canned tomatoes, broth, basil, thyme, and milk in the bowl of a food processor. Process for 1-2 minutes, or until completely smooth.
7. Add processed tomatoes to a medium-large pot.
8. Once vegetables are done roasting, add them to the same food processor bowl along with any oil that remains on the parchment paper. Process until smooth.
9. Add processed vegetables to the pot and bring the soup to a simmer. Simmer for 10-15 minutes.
10. Add remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper to taste.

11. Serve with gluten-free croutons, Paleo crackers, toasted baguette, or homemade grilled cheese sandwiches and enjoy.  See this recipe in Meal Plan #5.

Recipe Video

Recipe Notes

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

1. Food processor- this is the way I mention in the recipe above.
2. Hand Immersion Blender- If you use this simply add all ingredients to your large pot and blend with the immersion blender.
3. Vitamix- Follow the same steps above and decrease your blending time until your desired consistency is reached.

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.

Want more recipes like this Roasted Tomato Basil Soup?

Butternut Squash Soup

Slow Cooker Chicken Curry with Coconut Milk

Slow Cooker White Chicken Chili

30-Minute Chicken Noodle Soup