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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
For the exact measurements and detailed instructions, please see the recipe card below.
- 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
Puréeing tomatoes and simmering will thicken the soup. If you want it even thicker you can mix in a starch slurry or heavy cream.
It depends on the specific recipe, but usually it is a very healthy soup choice. Tomato soup is packed with vitamins and antioxidants. Just be cautious of the sodium content, if needed.
Tomato soup generally consists of tomatoes, basil, broth, onions, garlic, and other seasonings.
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
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Vegan Roasted Tomato Basil Soup
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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!
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
The soup is very simple, and has a homely taste. Love it!🙌
Yay! So happy to hear you enjoyed the recipe, Aislyn! Thanks so much for taking the time to leave a comment and rating!
This soup is delicious! Thanks for the recipe. 😀
Yay! So happy you enjoyed the recipe, Wendy! Thanks for the comment and rating! 🙂
Added a red pepper to the roast pan…..really great!
What a great idea! Sounds delicious!