Creamy Roasted Tomato Basil Soup (Vegan)
Creamy roasted tomato soup that’s cozy, comforting, and nourishing—perfect for lunch or dinner with a plant-based grilled cheese sandwich!
Servings 6 serves
Calories 243kcal
Equipment
- Immersion blender
Ingredients
- 2.6 lb fresh tomatoes approx. 1.2 kg
- 8 cloves garlic unpeeled, for roasting
- 2 tbsp olive oil for roasting; approx. 28 g
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 2 tbsp plant-based butter or ghee; approx. 28 g
- 2 medium yellow onions thinly sliced; approx. 284 g
- 1 cup vegetable stock approx. 250 ml
- ¾ cup canned coconut cream full-fat; approx. 200 ml or 184 g
- ½ cup fresh basil leaves packed; approx. 15 g
To serve
- 2 tbsp coconut cream for drizzling; optional
- 2 tbsp fresh basil leaves torn, for garnish; optional
- 4–6 slices grilled cheese sandwiches plant-based; optional
Instructions
Roast the tomatoes and garlic
- Preheat the oven to 400°F. Place the whole tomatoes (still on the vine if using) and unpeeled garlic cloves on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, or until the tomatoes are soft, blistered, and starting to collapse.
Caramelize the onions
- While the tomatoes are roasting, heat the plant-based butter in a large pot over medium-low heat. Add the sliced yellow onions and stir to coat. Cook slowly for about 20 minutes, stirring every few minutes, until the onions are deep golden and caramelized. Reduce heat if they begin to brown too quickly.
Combine and blend
- Once the tomatoes and garlic are done, remove any vines from the tomatoes and carefully peel the garlic cloves. Add the roasted tomatoes and garlic to the pot with the caramelized onions. Pour in the vegetable stock and stir to combine. Add the fresh basil leaves.
- Use an immersion blender to blend the soup until completely smooth. (You can also use a high-speed blender in batches—be sure to vent the lid slightly to release steam.)
Simmer and finish
- Set the pot over medium heat and bring the soup to a gentle simmer. Cook for 10 minutes, then remove from heat. Stir in the coconut cream and fresh basil until fully combined.
Serve
- Ladle the soup into bowls and drizzle with extra coconut cream if desired. Garnish with torn basil leaves and serve with a warm grilled cheese sandwich for the ultimate cozy meal.
Video
Creamy roasted tomato soup that’s cozy, comforting, and nourishing—perfect for lunch or dinner with a plant-based grilled cheese sandwich!
Notes
Nutrition information is for soup only and does not include the optional grilled cheese sandwich.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 394mg | Potassium: 660mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2041IU | Vitamin C: 32mg | Calcium: 44mg | Iron: 2mg