This Creamy Vegan Roasted Tomato Basil Soup blends oven-roasted vegetables, fresh basil, coconut milk, and vegetable broth into a velvety, comforting soup. Warm, nourishing, and full of roasted tomato flavor, it’s perfect for cozy lunches or dinners.
If you enjoy the sweet, smoky flavor of roasted tomatoes, try these other recipes next: Roasted Tomato Sauce Pasta, Roasted Tomato Caprese and Prosciutto Sandwich, and Roasted Tomato, Feta and Herb Orzo Salad.
Table of Contents
- Recipe Ingredients
- How to Make Roasted Tomato Basil Soup
- Roasted Tomato Basil Soup FAQs
- More Soup Recipes
- The Best Creamy Vegan Roasted Tomato Basil Soup Recipe
Recipe Ingredients
Roma and cherry tomatoes: Roma tomatoes and cherry tomatoes roast beautifully, caramelizing and concentrating their sweetness for a richer soup.
Carrots: Roasted carrots add natural sweetness and body, balancing tomato acidity.
Aromatics: Roasted garlic and onion deepen the overall flavor.
Extra-virgin olive oil: Helps the vegetables brown while roasting and contributes to a silky mouthfeel.
Seasoning: A pinch of red pepper flakes, kosher salt, and freshly ground black pepper bring the soup to life.
Vegetable broth: The liquid base for this vegan tomato basil soup.
Balsamic vinegar: A splash brightens and balances the flavors.
Fresh basil leaves: Blended into the soup and used as a garnish, basil calms acidity and adds fragrance.
Full-fat coconut milk: Adds creaminess while keeping the recipe vegan.
How to Make Roasted Tomato Basil Soup
Roast the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, combine quartered Roma tomatoes, cherry tomatoes, peeled garlic cloves, roughly chopped onion, and chopped carrots. Drizzle with extra-virgin olive oil and season with a pinch of red pepper flakes, kosher salt, and freshly ground black pepper. Toss to coat.
Roast for 30–40 minutes, until the tomatoes are soft with a bit of char and the carrots are tender.
Blend until smooth: Transfer the roasted vegetables and any pan juices to a blender. Add vegetable broth, a tablespoon of balsamic vinegar, and a handful of fresh basil. Blend until completely smooth. Alternatively, use an immersion blender in the roasting pan or a pot.
Add coconut milk: Stir in the full-fat coconut milk and blend briefly to combine. If you prefer, warm the blended soup in a pot or Dutch oven and then stir in the coconut milk. Adjust salt and pepper to taste.
Serve: Ladle the soup into bowls and finish with a drizzle of olive oil, a crack of black pepper, and a few small basil leaves or a light swirl of coconut milk for garnish.
Roasted Tomato Basil Soup FAQs
This soup pairs well with crusty bread, garlic bread, or grilled cheese sandwiches. A simple green salad, such as a little gem Caesar, also complements the rich tomato flavor. Sprinkle with parmesan for a non-vegan option.
To thicken the soup naturally, roast and blend an extra carrot or two, or add a small amount of cooked rice or a few slices of stale bread to the blender. These options thicken without changing the flavor profile.
Allow the soup to cool, then store in an airtight container in the refrigerator for up to five days. Reheat gently on the stove over low heat or in the microwave. This dairy-free version freezes well for up to three months; thaw overnight in the refrigerator before reheating.
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The Best Creamy Vegan Roasted Tomato Basil Soup
Print Recipe
Equipment
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Cutting Board
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Baking Sheet or Baking Dish
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Immersion Blender or Blender
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Dutch Oven (optional, for warming through)
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Ladle
Ingredients
- 8 Roma tomatoes, quartered
- 2 cups cherry tomatoes
- 4 large garlic cloves
- 1 yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 1/4 cup extra-virgin olive oil
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 small bundle of fresh basil leaves, plus extra for serving
- 1/2 cup full-fat coconut milk
Instructions
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Preheat oven to 400°F (200°C). Combine tomatoes, garlic, onion, and carrots on a large baking sheet. Drizzle with olive oil, season with red pepper flakes, salt, and pepper, then toss to coat.
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Roast 30–40 minutes, until tomatoes are soft with light char and carrots are tender.
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Transfer roasted vegetables and pan juices to a blender. Add vegetable broth, balsamic vinegar, and basil. Blend until smooth, or use an immersion blender.
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Stir in coconut milk and blend briefly to combine. Warm the soup in a pot if desired and adjust seasoning with salt and pepper.
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Ladle into bowls and finish with a drizzle of olive oil, cracked black pepper, and fresh basil leaves or a swirl of coconut milk.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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