Vegan Roasted Tomato Basil Soup
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This homemade vegan roasted tomato basil soup is made with oven-roasted tomatoes, garlic, and fresh basil. It blends into a smooth, creamy soup with rich, comforting flavor.
Homemade Roasted Tomato Basil Soup
Fresh tomatoes, sweet basil, and caramelized garlic come together in this roasted tomato basil soup for big flavor with minimal effort. Roasting the veggies deepens the taste so that every spoonful is rich, cozy, and satisfying without dairy or heavy cream.
It’s the kind of scratch-made soup that stands proudly next to classics like chicken soup with vegetables on your weekly menu, offering a vibrant vegan option that’s both nourishing and easy to make.
Ingredients Needed
Find the full printable recipe with directions.
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- Roma tomatoes: Roasting brings out their natural sweetness and deep tomato flavor.
- Yellow onion: Adds savory depth once roasted.
- Garlic cloves: Roasted until soft and mellow to remove any sharp flavor.
- Olive oil: Helps the vegetables caramelize and adds richness.
- Tomato paste: Boosts color and intensifies the tomato flavor.
- Fresh basil: Stirred in at the end for a fresh, herby finish.
- Salt and black pepper: Season to taste.
How to Make Roasted Tomato Basil Soup
To start, prep the vegetables by halving the tomatoes, quartering the onion, and peeling the garlic. Spread everything out on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Next, roast the vegetables until soft and lightly caramelized. This step brings out deep, rich flavor and gives the soup its signature roasted taste.
Once roasted, transfer the vegetables and all the flavorful pan juices to a blender. Add the tomato paste and blend until completely smooth and creamy.
To finish, slice the fresh basil into thin strips and stir it into the soup or use it as a garnish when serving. Taste and adjust seasoning as needed, then serve warm.
Recipe Tips
- No blender? An immersion blender works just as well. Transfer the roasted vegetables to a large pot, add the tomato paste, and blend directly in the pot until smooth.
- Blend to your texture. Blend longer for a completely smooth soup, or stop early if you prefer a little texture.
- Don’t skip the pan juices. They add a lot of flavor, so be sure to scrape everything from the baking sheet into the pot or blender.
- Serving suggestions. Serve with a side of crusty bread for dipping!
More Soup Recipes
Vegan Roasted Tomato Basil Soup
Ingredients
- 3 pounds Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- 2 Tablespoons olive oil
- 2 Tablespoons tomato paste
- 8-10 basil leaves
- salt , to taste
- pepper , to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prep vegetables. Cut the tomatoes in half lengthwise and remove the stems. Peel the onion and cut it into quarters. Peel the garlic cloves.
- On a baking sheet arrange the tomatoes, onions, and garlic on it. Drizzle olive oil over the vegetables. Season with salt and pepper, then mix everything together until well combined.
- Bake. Place the baking sheet in the preheated oven and bake for 40 minutes. Afterward, remove it from the oven and let it cool for 10 minutes.
- Transfer everything from the baking sheet, including the accumulated juices, to a blender. Add the tomato paste to the blender and blend until the mixture becomes smooth.
- Stack the basil leaves on top of each other and slice them into thin strips. Divide the soup evenly into four bowls and garnish each portion with the basil strips.
Notes
Nutrition
FAQs
Yes, you can use canned tomatoes if fresh tomatoes aren’t available. Use whole or crushed canned tomatoes and drain off some of the excess liquid to avoid a watery soup. Roasting fresh tomatoes will give the deepest flavor, but canned tomatoes still work well in a pinch.
Yes. Fresh herbs like thyme or oregano pair well with roasted tomato basil soup. Add a small amount so the basil flavor still shines. If using dried herbs, start with a pinch since they’re more concentrated.
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Yes. Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
