If you adore comforting, vibrant soups that capture the essence of summer’s freshest flavors, then this Vegan Roasted Tomato Basil Soup Recipe is about to become your new best friend in the kitchen. It combines the deep, caramelized sweetness of slow-roasted roma tomatoes with the fragrant punch of fresh basil and a touch of creamy coconut milk, creating a luscious bowl of soup that feels both indulgent and wholesome. Simple to prepare yet bursting with layers of flavor, this soup is perfect for cozy dinners, batch cooking, or anytime you crave something heartwarming and totally plant-based.
Ingredients You’ll Need
Every ingredient in this Vegan Roasted Tomato Basil Soup Recipe plays a crucial role in shaping its rich and comforting profile. From the sweet roasted tomatoes to the aromatic herbs and creamy coconut milk, each element adds depth, texture, and that beautiful balance between bright and savory tastes.
- 2 lbs. roma tomatoes (halved and seeded): These are the star players, roasting down to a naturally sweet, concentrated flavor that forms the soup’s robust base.
- 5 garlic cloves (peeled): Roasted alongside the tomatoes to mellow out and add a subtle, nutty garlic essence.
- 2 small sweet onions (cut into thick slices): Adding natural sweetness and body after roasting.
- ¼ cup olive oil: Helps caramelize the veggies while imparting richness and smooth mouthfeel.
- 2 ¼ tsp. salt (divided): Enhances all the flavors without overwhelming the natural, fresh notes.
- ½ tsp. pepper: Adds a gentle heat and complexity during roasting.
- 1 (28 oz) can whole peeled tomatoes (San Marzano variety): Boosts the tomato flavor, ensuring a deep, savory foundation.
- 1 cup vegetable broth: Creates the perfect consistency while adding mild savory undertones.
- ½ cup fresh basil leaves: Offers that classic, aromatic freshness that makes this a basil soup.
- 1 tsp. fresh thyme: Slightly earthy, it rounds out the herbaceous profile elegantly.
- ½ cup (13.5-ounce) can full-fat coconut milk: Adds creaminess and smoothness, making the soup luxuriously velvety without dairy.
- ¼ tsp. black pepper: A final hint of spice to brighten the finished soup.
How to Make Vegan Roasted Tomato Basil Soup Recipe
Step 1: Preheat and Prepare for Roasting
Set your oven to 400°F so it’s hot and ready for roasting those beautiful roma tomatoes, onions, and garlic. Roasting is what transforms these simple veggies into something magnificent—caramelizing their sugars and intensifying their natural flavors to build the foundation of your soup.
Step 2: Roast the Tomatoes, Onions, and Garlic
Lay your halved and seeded roma tomatoes on a large baking sheet lined with parchment paper, spreading them in a single layer to ensure even roasting. Nestle the sliced onions and whole garlic cloves right alongside them. Drizzle with olive oil, then sprinkle 1 teaspoon of salt and ½ teaspoon of pepper. Pop everything into the oven and roast for 35 to 40 minutes until the edges are beautifully caramelized and the tomatoes have released their luscious juices.
Step 3: Blend the Canned Tomatoes and Herbs
While the roasting is happening, combine the canned whole peeled tomatoes, vegetable broth, fresh basil leaves, thyme, and coconut milk in your blender or food processor. Blend until gloriously smooth and silky, creating an herbaceous and creamy base that complements the roasted vegetables perfectly. Pour this mixture into a large pot or Dutch oven—this is where all the magic comes together.
Step 4: Add Roasted Vegetables to the Blend
Once the roasted tomatoes, onions, and garlic are done, add them to your blender or processor along with any remaining olive oil from the pan. Blend again until smooth. This second blend ensures your soup will be luxuriously consistent, with all those roasted flavors evenly distributed and harmonized.
Step 5: Simmer and Season the Soup
Pour the blended roasted vegetables into your pot with the tomato and herb base. Bring to a gentle boil over medium heat, then lower the heat and cover the pot to let everything simmer for 10 to 15 minutes. This allows the flavors to marry and deepen beautifully. Finally, stir in the remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper—adjust to your taste for that perfect seasoning balance that lifts every spoonful.
How to Serve Vegan Roasted Tomato Basil Soup Recipe
Garnishes
A garnish can take your Vegan Roasted Tomato Basil Soup Recipe from lovely to show-stopping in seconds. Consider topping with fresh basil leaves for a burst of green freshness or drizzle extra coconut milk in a pretty swirl for a creamy contrast. Toasted pine nuts or even a sprinkle of nutritional yeast can add a delightful texture and depth of flavor that guests will appreciate.
Side Dishes
This soup pairs like a dream with crispy toasted baguette slices or crunchy homemade croutons that soak up every delicious drop. For an extra comforting meal, a gooey vegan grilled cheese sandwich alongside the soup is irresistible—perfect for dunking and savoring that classic cozy combo.
Creative Ways to Present
For a fun twist, serve the soup in mini ramekins or hollowed-out bread bowls for an inviting presentation. You can also top it with vegan pesto or a dash of smoked paprika to introduce new flavor dimensions. Serving it chilled on a hot day with ice-cold sparkling water and a fresh herb garnish also works beautifully for a refreshing spin.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen and meld as it rests, so it tastes even better the next day — just give it a good stir before heating.
Freezing
This Vegan Roasted Tomato Basil Soup Recipe freezes like a charm! Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for the best texture and flavor comeback.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to keep the soup smooth and prevent sticking. If it feels too thick, add a splash of vegetable broth or water to loosen it up. Avoid boiling vigorously to preserve that fresh, delicate flavor.
FAQs
Can I use a different type of tomato for this Vegan Roasted Tomato Basil Soup Recipe?
Absolutely! While roma tomatoes are ideal due to their fleshiness and low moisture content, you can substitute with ripe plum tomatoes or even cherry tomatoes. Just keep in mind that juicier tomatoes might need a bit less broth to maintain a rich texture.
Is it necessary to roast the vegetables?
Roasting isn’t mandatory, but it truly elevates the flavor profile by caramelizing the sugars and bringing a smoky sweetness that sets this soup apart from a simple blended tomato soup.
Can I make this soup spicy?
Sure! Add a pinch of red pepper flakes during blending or sprinkle some cayenne pepper in during simmering. It’s a great way to add warmth without overpowering the fresh basil and tomato flavors.
Is coconut milk essential, or can I substitute it?
Coconut milk provides a creamy texture and subtle sweetness that balances the acidity of the tomatoes. You can swap it with any plant-based cream alternative like cashew cream or oat milk if you prefer, but coconut milk’s richness is uniquely delicious here.
How long will the soup keep once made?
This soup will stay fresh for about 4 days refrigerated, and up to 3 months if frozen properly. Always store it in airtight containers to preserve freshness and flavor.
Final Thoughts
There’s nothing quite like the cozy satisfaction of a homemade bowl of soup that’s packed with fresh ingredients and vibrant flavor—especially when it’s a Vegan Roasted Tomato Basil Soup Recipe that feels both indulgent and nourishing at the same time. Whether you’re meal prepping for the week or treating yourself on a chilly evening, this recipe is a winner every time. Go on, give it a try—you’re going to love how easy and delightful it is to make this soup your own!
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Vegan Roasted Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan American
- Diet: Vegan
Description
This vegan roasted tomato basil soup is a comforting and flavorful dish featuring slow-roasted roma tomatoes and onions, blended with fresh herbs and creamy coconut milk for a rich, dairy-free alternative. Perfect for a cozy meal, it delivers deep, roasted flavors complemented by sweet onions and fragrant basil.
Ingredients
Roasted Vegetables
- 2 lbs. roma tomatoes (halved and seeded)
- 5 garlic cloves (peeled)
- 2 small sweet onions (cut into thick slices)
- ¼ cup olive oil
- 1 tsp. salt
- ½ tsp. pepper
Soup Base
- 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 (13.5-ounce) can full-fat coconut milk
- 1 ¼ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which will enhance their natural sweetness and depth of flavor.
- Prepare and Roast Tomatoes and Vegetables: Place the halved and seeded roma tomatoes on a large baking pan lined with parchment paper in a single layer. Add the sliced sweet onions and peeled garlic cloves onto the same pan. Drizzle everything with olive oil, and sprinkle 1 teaspoon of salt and ½ teaspoon of pepper over the tomatoes and onions. Roast in the preheated oven for 35 to 40 minutes until the vegetables are caramelized and tender.
- Blend Canned Tomatoes and Herbs: In a large blender or food processor, combine the canned whole peeled tomatoes, vegetable broth, fresh basil leaves, fresh thyme, and coconut milk. Blend for 1 to 2 minutes until the mixture is completely smooth. If using a smaller processor, blend in batches.
- Puree Roasted Vegetables: Add the roasted tomatoes, onions, and garlic along with any residual olive oil left on the parchment paper to the blender or processor. Blend these roasted vegetables until smooth, then combine this puree with the blended canned tomato mixture in a large pot or Dutch oven.
- Simmer the Soup: Bring the combined soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently for 10 to 15 minutes. This helps the flavors to meld together beautifully. Stir in the remaining 1 ¼ teaspoons salt and ¼ teaspoon of black pepper to taste.
- Serve and Enjoy: Serve the hot roasted tomato basil soup immediately. It pairs wonderfully with toasted baguette slices, homemade croutons, or a classic grilled cheese sandwich for a hearty and comforting meal.
Notes
- To seed the roma tomatoes, cut them in half and gently squeeze or scoop out the seeds before roasting to reduce extra moisture.
- You can adjust salt and pepper according to your taste preference at the end of simmering.
- For a thinner soup consistency, add more vegetable broth as needed during blending or simmering.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Use fresh herbs (basil and thyme) for the best vibrant flavor; dried herbs can be substituted but reduce quantity accordingly.
