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
Scale
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.
