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A soup bowl full of creamy roasted tomato basil soup with homemade croutons.
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4.67 from 18 votes

Roasted Tomato Basil Soup (Vegan)

Roasted Tomato Basil Soup is made ultra creamy without the heavy cream! Enjoy this vegan, Whole30, and Paleo recipe for a healthy comfort food meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, lunch, Main Course, Soup
Cuisine: American
Servings: 4 servings

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 milk oat, cashew, soy or coconut milk
  • 1 ¼ tsp. salt to taste
  • ¼ tsp. pepper
  • Baguette optional

Instructions

  • Preheat oven to 400 degrees.
  • 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 40-45 minutes.
  • Combine canned tomatoes, broth, basil, thyme, and milk in a Vitamix or in the bowl of a food processor. Process for 1-2 minutes, or until completely smooth. (Process in two batches if using the processor.) Pour processed tomatoes into a large pot or Dutch oven.
  • 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 and combine the vegetables with the ingredients already in the pot.
  • 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 puree using an immersion blender.
  • 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.
  • Serve roasted tomato basil soup with a toasted baguette, homemade croutons, or grilled cheese sandwich and enjoy!

Video

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.
  • To Store: Tomato basil soup will last in an airtight container for 3-5 days in the refrigerator.
  • To Freeze: Place in a freezer-safe container and freeze for up to 4-6 months.

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