Roasted Tomato Basil Soup

5 from 1 vote

This creamy vegan tomato soup is super simple to make with a few pantry friendly ingredients like canned tomatoes, coconut milk, and onion. Perfect for a chilly weeknight!

Prep Time5

Cook Time50

Total Time55

Course: Main Dish, Soup

Cuisine: American

Servings: servings

Calories: 100kcal

Author: Deborah Murphy

Ingredients

3 lbs roma tomatoes
1 onion chopped
4 head garlic minced
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
6-8 fresh basil leaves
1/2 cup canned coconut milk
Salt and ground black pepper to taste

Instructions

Preheat the oven to 400F. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves.
Add the tomatoes, onion, and garlic clove to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper, then drizzle with olive oil and toss to coat.
Roast on the top rack of the oven for 50 to 60 minutes, until the onions have browned edges.
Remove the garlic from the baking sheet and transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender. Add in the vegetable broth, tomato paste, balsamic vinegar, and fresh basil. Blend on high for 45-60 seconds until smooth.
Transfer the soup to a large pot over medium heat, then add in the coconut milk and stir to combine. Reheat on the stovetop for a few minutes. Season with additional salt and pepper to taste, if necessary. To serve, garnish with a few basil leaves and olive oil.

Video

Notes

Recipe makes 8 cups of soup.

Fridge: store any leftover vegetarian tomato soup in the fridge in an airtight container for up to 3-4 days. Reheat in a saucepan on the stovetop or in the microwave.

Can you freeze tomato soup? Yes! This roasted tomato vegan soup freezes well! Add individual servings to freezer containers and store for up to 3 minutes. Defrost in the microwave (using the defrost setting) or add to a saucepan to reheat over the stove.

Nutrition