Creamy Vegan Roasted Tomato Basil Soup
A rich and creamy vegan roasted tomato basil soup with extra veggies is the perfect cozy meal that is so easy to make from scratch! Using fresh herbs, pantry staples, and roasted veggies makes for the most amazing dairy-free tomato soup recipe.
Roasting the tomatoes and the other vegetables really brings out the intensity of the flavors. The carrots bring a natural sweetness that pairs beautifully with the bell pepper. Onion and garlic round out the soup with warming paprika and fresh basil that makes a bowl of soup no one can resist!
Why You’ll Love this Tomato Basil Soup
Tomato soup and a vegan grilled cheese is a classic combo perfect in the cold season!
- This roasted tomato vegetable soup is so easy to make! Let the tomatoes and veggies roast in the oven for the most flavor and blend it all together. Easy peasy!
- Use as an appetizer, for lunch, or as part of dinner with a grilled sandwich or salad on the side.
- Great to make a double (or triple!) batch with summer ripe tomatoes and freeze for fresh soup all year long.
- Uses simple ingredients you can find in the grocery store, making this one of my favorite soup recipes.
Ingredients
For full information on ingredients and quantities, please see the recipe card below.
- Tomatoes: Any kind of fresh tomatoes are the best kind for this soup. I’ve made this soup with all cherry tomatoes, beefsteak, tomatoes on the vine, and yes, even with canned tomatoes. I recommend that you use the San Marzano tomatoes as I find they have the most consistent tomato flavor of the canned kinds. Although you can’t really roast the canned tomatoes, I’ve used them in a pinch when the tomato soup cravings hit. Just make sure you have enough, about 2 pounds worth of tomatoes to roast up.
- Plant Based Milk: Unsweetened soy milk is typically my go-to plant based milk for this recipe. For an extra creamy soup, use soy cream, coconut cream, or your favorite heavy cream vegan replacement. Oat milk, cashew milk, and almond milk all work great here.
- Vegetable Broth and Orange Juice: My hands down favorite secret ingredient for this soup is the vegetable broth and orange juice combo. The orange juice adds a bit of brightness that is richer than lemon juice. For my favorite vegetable broth, I always use the Reduced Sodium Better than Bouillon Vegetable Base. It makes for the most amazing soup!
- Sneaky Veggies: Using some extra veggies, like a sweet or yellow onion, a red bell pepper, and carrots really round out the soup, making it a filling meal in a bowl. Use what you have on hand and feel free to add more if you have others! Things like parsnips, white potatoes, and sweet potatoes all taste great in this roasted soup.
Tip! You can make your own roasted garlic and use that in place of the garlic in this recipe. Since it requires a different roasting time, I didn’t include it in this recipe, however, if you have some on hand, it tastes amazing in this soup!
How to Make Roasted Tomato Soup
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, roasting the veggies! Slice the tomatoes, onion, carrots, and bell pepper into large chunks and place them on a parchment lined baking sheet. Sprinkle over some salt and pepper. If you like, you can also drizzle a bit of olive oil over top, but this isn’t necessary. It’s your soup so it’s up to you!
Roast the veggies for about 45 minutes in the oven until they turn a nice color, like this.
Place the veggies, broth, orange juice, and herbs and spices in the blender. Blend on high speed until nice and smooth.
Finally, add the soup to a big pot and warm up again, letting all the flavors combine. This only takes about 5 to 10 minutes. Give it a taste and adjust for seasoning if necessary. Scoop and enjoy!
Variations
- Add a heaping tablespoon of nutritional yeast to the soup when warming on the stove for an incredible depth of flavor that is slightly cheesy.
- Add some homemade croutons for an extra crunch on top! Toss 1-inch cubes of bread with some olive oil and any herbs you like (basil and parsley are great starters). Roast the cubes on a parchment lined baking sheet in a 400F/200C oven for 10 to 15 minutes until golden brown and crispy.
- Make it spicy! Add a sprinkle of red pepper flakes or some calabrian chilis in a jar for a little extra kick.
Top Soup Tips
- Use a non-reactive pot like stainless steel, enamel coated cast iron (aka a Dutch oven), or a ceramic pot when you make this soup. Tomato soup is super acidic and if you use a reactive metal pot (aluminum, cast iron, or copper) the soup can acquire a metal taste.
- Serve with vegan grilled cheese sandwiches, croutons, crusty bread, garlic bread, and so much more!
- If using canned tomatoes, simply roast the onion, carrots, bell pepper, and garlic before adding the roasted veggies with the canned tomatoes and remaining ingredients to the blender/food processor.
How to Store
Fridge: Keep any leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Store the cooked and cooled soup in freezer-safe container for up to 3 months. You can use things like these souper cubes to store the perfect amount.
How to Reheat: Reheat soup from the fridge or freezer in either a sauce pot on the stove over medium heat, stirring until hot. You can also use a microwave safe bowl and microwave in 30 second intervals, stirring each time, until warmed through.
More Soup Recipes
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Equipment
- Cutting board
- Chef’s knife
- blender
- Large pot
- Baking sheet
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
- 2 lbs fresh tomatoes
- 1 cup carrots chopped
- ½ cup onion chopped
- 1 bell pepper chopped
- 2-3 garlic cloves
- 1 tablespoon olive oil optional
- 1 cup vegetable broth
- ⅓ cup dairy free milk or dairy free cream
- 1 tablespoon orange juice
- 1 teaspoon sugar coconut, date, or white sugar
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F/215°C. Line a baking sheet with parchment paper or a silicone non stick mat. Set aside.
- Roast the veggies. Roughly chop the carrots, onion, garlic, and bell pepper. Slice the tomatoes in half. Place onto the prepared baking sheet and sprinkle with salt and pepper. Drizzle olive oil if desired. Roast for 45 minutes or until the tomatoes have wrinkled and the onions have a deep brown color. Remove from the oven and let cool for 10 minutes.
- Blend the veggies. Carefully transfer the roasted vegetables to a blender. Add the stock, plant based milk, orange juice, sugar, and all the spices and herbs. Blend until smooth.
- Finish the soup. Pour into a large soup pot and bring to a boil to warm again. Taste for seasoning.
- Serve. Serve soup with extra fresh basil on top. Top with a drizzle of olive oil, croutons, a dollop of dairy free sour cream, or with a side salad or vegan grilled cheese. Enjoy!
Notes
- Variations
- Add a heaping tablespoon of nutritional yeast to the soup when warming on the stove for an incredible depth of flavor that is slightly cheesy.
- Add some homemade croutons for an extra crunch on top! Toss 1-inch cubes of bread with some olive oil and any herbs you like (basil and parsley are great starters). Roast the cubes on a parchment lined baking sheet in a 400F/200C oven for 10 to 15 minutes until golden brown and crispy.
- Make it spicy! Add a sprinkle of red pepper flakes or some calabrian chilis in a jar for a little extra kick.
- Top Soup Tip
- Use a non-reactive pot like stainless steel, enamel coated cast iron (aka a Dutch oven), or a ceramic pot when you make this soup. Tomato soup is super acidic and if you use a reactive metal pot (aluminum, cast iron, or copper) the soup can acquire a metal taste.
- How to Store
- Fridge: Keep any leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Store the cooked and cooled soup in freezer safe containers for up to 3 months. You can use things like these souper cubes to store the perfect amount.
- How to Reheat: Reheat soup from the fridge or freezer in either a sauce pot on the stove over medium heat, stirring until hot. You can also use a microwave safe bowl and microwave in 30 second intervals, stirring each time, until warmed through.
Nutrition
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