I was craving a creamy bowl of vegan roasted tomato basil soup that reminded me of the good ol’ days when I could just pick up a container of soup from anywhere, on days when things really busy.
Then I realized I had a 2-pound bag of Roma tomatoes that needed some love. So, naturally, I blasted them with oven heat for a soup made entirely from scratch.
Oh, and don’t forget to bring a side of homemade flatbread to pair with your roasted tomato basil soup!
There were some things I knew I wanted from this homemade tomato soup recipe. I wanted it to be creamy, yet light. I anticipated a pronounced flavor of fresh basil with a touch of garlic.
Roma Tomatoes. When purchasing tomatoes, I often choose those that are a deep burgundy color and mildly tender to the touch. This indicates they are ripe and these fare well in soup-type recipes.
We will be taking the Roma tomato halves and placing them on a baking sheet where they will then be dressed with a generous pour of olive oil and a liberal toss of salt and cracked black pepper.
Garlic. I opted for more of a lusty essence of garlic, rather than a mild and sweet garlic flavor that is found in oven-roasted garlic. I did this by lightly frying the crushed and minced garlic in butter for just 30 seconds.
Yellow Onion. I quickly caramelized the sliced onions over medium heat in a dutch oven, and by fast, I mean I saute them over medium heat for 30 minutes. By caramelizing the onions, we’re unveiling a depth of sweetness.
The longer onions are caramelized, the more intense their flavor. However, we’re speeding up the cooking process by going for the “good enough” approach.
Fresh Basil. You need this. You want this. This is going to take your soup to the next level and I highly recommend using fresh basil. However, if you’re unable to get your hands on some – use dry basil. Add 1 tablespoon’s worth.
Sugar. Tomatoes will naturally yield varying levels of acidity. Sugar can help balance that out. Both brown sugar or white sugar works fine for this balancing act. Start with a pinch at a time, give it a stir, and indulge in a taste test to see if you need to add a little more.
Vegetable Stock. Hello, flavor town! For the vegetable stock, I mixed one Not-Chick’n Edward & Sons Bouillon Cubes with boiling water until dissolved. However, you can use homemade vegetable stock or store-bought vegetable stock.
More Soup Recipes
How To Store Tomato Soup
You can store this vegan roasted tomato basil soup in an air-tight container or reusable silicone bag in the refrigerator for up to 4-5 days. Additionally, it can be stored in the freezer for up to 6 months.
To reheat from frozen, simply have it thaw 1-2 days in the refrigerator. Then, warm the soup over medium-low heat until warm.
If you don’t have time for that, the soup can be heated in the microwave for a few minutes. I recommend using a microwave-safe container.
What To Serve With Tomato Soup
The soup is good on its own, but some pairings just make sense. Here are some ideas.
My favorite tomato soup paring is a light a refreshing cucumber sandwich.
Vegan Roasted Tomato Basil Soup
- 2 pounds Roma tomatoes cut in half
- Olive oil
- Black pepper
- 1 yellow onion chopped
- 1 teaspoon butter
- 5 garlic cloves crushed
- 2 cups vegetable stock
- 1/2 cup packed basil leaves
- 1 teaspoon sugar
- Preheat the oven to 400 degrees F. Arrange tomato halves onto a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast tomatoes for 40-45 minutes.
- Meanwhile, place a dutch oven or large pot over medium heat. Add 1 tablespoon of oil and add the onion with a pinch of salt. Cook the onions for 30 minutes, stirring occasionally for an even cook. Add a bit of water to the onions if they begin to stick.
- Add 1 teaspoon of butter and add the crushed garlic to the dutch oven. Stir to combine and cook the garlic for 30 seconds.
- Next, remove the tomatoes and pour into the dutch oven. Pour any leftover tomato juices remaining on the baking sheet into the dutch oven. Add vegetable stock and basil leaves. Simmer with a lid for 10 minutes.
- Carefully transfer the contents in the dutch oven to the blender. Blend until smooth. Pour the soup back into the dutch oven, add sugar, and simmer on low for about 10 minutes. Serve in a bowl with a drizzle of olive oil and basil (optional).
- Use a high-powered blender to breakdown all of the ingredients into a smooth soup. I personally use an Oster blender. Take caution when blending the soup. It will be hot.
- If you find your soup is too thin for your liking, simply simmer the soup for longer during the final cooking steps. Alternatively, if it’s too thick, add a bit more vegetable stock.
Did you try out this Vegan Roasted Tomato Basil Soup recipe?
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