Vegan Roasted Tomato Basil Soup

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.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: vegan roasted tomato basil soup

Servings:

Calories: 145kcal

Author: Sarah Hayes

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

Store the soup in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.

Nutrition