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A big bowl of vegan roasted tomato soup is on the countertop with a grilled cheese next to it. Small tomatoes are next to the bowl.

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!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 bowls
Course: Soup
Cuisine: Italian
Calories: 62
Ingredients Equipment Method Notes

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

Equipment

  • Cutting board
  • Chef’s knife
  • blender
  • Large pot
  • Baking sheet
  • parchment paper
  • measuring cups
  • Measuring spoons

Method
 

  1. Preheat the oven to 425°F/215°C. Line a baking sheet with parchment paper or a silicone non stick mat. Set aside.
  2. 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.
  3. 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.
  4. Finish the soup. Pour into a large soup pot and bring to a boil to warm again. Taste for seasoning.
  5. 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.