Roasted Tomato Basil Soup (vegan)

Cozy up with a bowl of vegan tomato soup! Made with slow roasted tomatoes and garlic, vegan heavy cream and fresh basil this ultra flavorful and creamy homemade tomato soup is dairy free. Minimum effort with a maximum flavor payoff!

Who doesn't love dipping gooey vegan grilled cheese sandwiches into tomato soup? It's a beloved and nostalgic combination for lunch or dinner for a reason!

Here in Canada, we have long, cold winters so my family craves cozy, comfort food like soup, vegetarian chili, and lentil bolognese served with homemade bread! One of my favorite meals to make on Sunday afternoons is this roasted tomato and basil soup recipe because it's creamy (dairy free!) super flavorful, wholesome and satisfying. Plus the house smells amazing!!!

Vegan Tomato Soup Ingredients

It takes only a few basic ingredients to build depth of flavor in this thick and creamy vegan tomato soup. So gather up these ingredients, and let's get started:

• Fresh tomatoes: Roasted tomatoes are the star of this recipe so choose the best tasting tomatoes you can find - fresh or frozen*. Use a variety of tomatoes (eg. cherry, cocktail or roma). Roasting the tomatoes intensifies their natural flavor and sweetness.
• Vegan heavy cream: Thick, lux vegan cashew cream adds richness and creaminess to tomato soup without any dairy! Plus the fat in the cashews balances out acidity from the tomatoes.
• Veggie broth: Bland broth = bland soup! I love Better than Bouillon veggie broth base. Buy the big jar at Costco or online.
• Garlic and onions: Slow roasting garlic and onions bring out maximum flavor.
• Seasonings: Salt and pepper. Plus a pop of flavor from fresh basil and thyme.

Ingredient Substitutions & Variations

This simple, tomato soup is vibrant, creamy, rich and delicious as written. However, there's lots of room for you to customize it. Here's a few ideas:

• Coconut milk/cream: Use coconut milk/cream instead of dairy-free cream if you prefer. Note: The flavor and texture is slightly different.
• Play with herbs: Use a combination of fresh basil, thyme, oregano or rosemary to switch up the flavor and add a fresh, light finish to the soup.
• Make it spicy: Add a sprinkle of hot pepper flakes for a kiss of heat.
• Cheesy: Finish the soup with shredded parmesan or a tablespoon of this shakeable vegan parmesan cheese for a punch of salty, cheese flavor and umami depth.
• Butter: My mother, Dorothy, always added a dot of butter to our tomato soup for a velvety, smooth texture. Use your favorite non-dairy butter.
• Add some protein: Add a scoop of cooked quinoa or beans to bump up the plant protein and make the tomato soup heartier and more satisfying.

How to Make Homemade Tomato Basil Soup!

This is a really simple but impressive vegetarian tomato soup that's very easy to make from scratch. Let's get into the details:

1. Start by oven roasting fresh (or frozen) tomatoes, onion, garlic cloves, thyme, olive oil, and S&P in a lasagna-size pan until the tomatoes soften, burst, and release some of their juices.
2. While the tomatoes are in the oven, make the vegan heavy cream and veggie stock.

3. Transfer the tomato mixture to a Vitamix and blend to desired consistency. Thicker consistency is similar to a rustic bisque; blend more for a smooth classic tomato soup texture.
4. Pour the blended tomatoes and vegetable stock into a Dutch oven or soup pot to simmer.
5. To add creaminess (and balance the acidity), stir in non-dairy heavy cream.
6. Taste and adjust seasonings as needed; correct the soup consistency with more broth/water.
7. Stir in a knob of butter to finish for a velvety, silky texture.
8. Serve topped with basil ribbons*, homemade croutons, and red pepper flakes.

Ceecee's Tips

• Fresh tomatoes (but frozen): I freeze bags of tomatoes from our garden in the summer to use all winter long. Money saver and the best flavor!
• Soup consistency: For a bisque type tomato soup, leave some texture when blending. Or blend longer for a velvety smooth texture similar to the Campbell's tomato soup of your youth. Add more broth/water as needed to get the desired consistency.
• No blender?: No problem! Use an immersion blender or food processor.
• Million Dollar Flavor Tip: Slow roast the tomatoes, onions, and garlic cloves to concentrate their flavors and bring out the sweet, savory notes adding incredible depth of flavor to the tomato soup. *Larger tomatoes may take a longer to cook down, don't rush this step - let the flavor build!

• *How to cut basil ribbons (aka chiffonade): Basil is a tender herb that bruises easily. So the secret to making pretty basil ribbons is to chiffonade them. It's easy, here's how: Pile up a small stack of basil leaves, roll them like a cigar then using a sharp knife, slice them into thin strips (ribbons). Voilà they are ready to garnish your tomato soup and other Italian dishes!
• Homemade air fryer croutons: If you love crunchy, buttery croutons, make them in an air fryer in 10 minutes! They are cheap, easy, and tasty!

Ways to Serve

This vegetarian tomato soup is a satisfying, flavorful meal served with just crackers or a wedge of crusty bread. However, here's a few more suggestions for serving:

• Vegan Tomato Rice Soup: My favorite! Add a cup or two of cooked rice or cauliflower rice for a heartier soup.
• Tomato Pasta Soup: Add some cook macaroni noodles, tortellini or orzo and a sprinkle of parmesan cheese.
• Grilled Cheese: Is there a more classic pairing than vegan grilled cheese and tomato soup? Well, maybe soup and salad!
• Bold Flavor: Add a swirl of vegan pesto right before serving.

Storing and Reheating Soup

Storing: Store leftover soup in the fridge in an airtight container or jar for up to a week. Cool completely before storing.

Reheating: Warm leftover soup in a saucepan over medium-low heat or reheat in the microwave. You'll need to add more water or broth when reheating to thin it out.

More Tomato Recipes

If you like to cook with tomatoes, here's some of our favorite tomato recipes using fresh and canned tomatoes:

• Easy Italian Marinara Sauce
• Vegan Bolognese with lentils and mushrooms
• Cherry Tomato Pasta with feta and capers
• Pico De Gallo
• Cucumber Tomato Salad
• Vegan Lasagna with Bechamel

If you tried this easy, homemade tomato soup recipe or any other recipe on the blog, please let me know how you liked it by leaving a rating and review below! Follow along on Instagram and Pinterest for more delicious vegan recipes.
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