Vegan Roasted Tomato Basil Soup

This Vegan Roasted Tomato Basil Soup is made from scratch using real, fresh tomatoes and fragrant basil. It is simple, nourishing, and oh-so-flavorful. The best part? It’s quick and easy to make, which means you can enjoy all that homemade goodness without spending all day in the kitchen.

Whether you’re cooking for your family on a busy weeknight, bringing a dish to a potluck, or just craving something warm and wholesome for yourself, this soup is a winner. It’s naturally vegan, loaded with roasted veggies, and pairs beautifully with a crunchy piece of bread.

Why You’ll Love This Soup

• It’s simple and fresh – Made with just a handful of everyday ingredients.
• Perfectly balanced flavor – Roasting the tomatoes, onions, and garlic gives the soup that rich, slightly sweet depth you just can’t get from canned soup.
• Healthy and satisfying – Packed with antioxidants, vitamins, and plant-based goodness.
• Party-friendly – This soup looks fancy enough to serve guests but is still fuss-free.

Ingredients You’ll Need

Step-By-Step Instructions

Here’s how to make your own cozy pot of Vegan Roasted Tomato Basil Soup:

1. Preheat your oven to 400°F (200°C).

2. Prep the veggies: Cut the Roma tomatoes in half lengthwise and remove the stems. Peel the onion and cut it into quarters. Peel the garlic cloves.

3. Arrange everything on a baking sheet: Place the tomatoes, onion, and garlic in a single layer. Drizzle olive oil over the top, then season with salt and black pepper.

4. Mix and roast: Toss everything gently so the veggies are coated, then roast for 40 minutes. This is where the magic happens the veggies caramelize and become beautifully sweet and flavorful.

5. Cool slightly: Once roasted, let the veggies sit for about 10 minutes so they’re easier to handle.

6. Blend: Transfer the roasted veggies and all their lovely juices into a blender. Add the tomato paste. Blend until smooth and creamy.

7. Add basil: Stack your fresh basil leaves, roll them up, and slice into thin strips (a technique called chiffonade it sounds fancy, but it’s super easy!).

8. Serve: Ladle the soup into bowls and top with those fragrant basil strips. That’s it simple, comforting, and ready to enjoy.

Tips for Success

• Use ripe tomatoes – The riper the tomatoes, the richer the flavor. Roma tomatoes are perfect, but you can mix in cherry tomatoes for extra sweetness.
• Make it creamy – If you want a creamier texture, add a splash of coconut milk or cashew cream when blending.
• Don’t skip the roasting step – This is what makes the soup so rich and flavorful. Raw tomato soups can taste sharp, but roasting mellows and deepens everything.
• Batch cook and freeze – Double the recipe and freeze half for those busy nights when cooking feels impossible.

What to Serve With Your Soup

Tomato soup is one of those recipes that plays well with others. Here are some pairings:

• Vegan grilled cheese – Use your favorite dairy-free cheese and sandwich it between toasty bread.
• Garlic bread – Crispy, buttery, and perfect for dipping.
• Salad – A crisp green salad balances the richness of the soup.
• Roasted veggies – Keep the meal light but filling with some extra roasted seasonal veggies on the side.

Family-Friendly Tip

If you’ve got little ones at home, this soup is a great way to sneak in extra veggies. The roasted garlic and onion give the soup a naturally sweet flavor that even picky eaters usually enjoy. You can also serve it with fun dipping sides like breadsticks, pretzel bites, or even mini quesadillas.

Storing and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: This soup freezes beautifully! Pour into freezer-safe containers and keep for up to 3 months.
• Reheat: Warm gently on the stove, stirring occasionally. If it thickens, add a splash of veggie broth or water.

So the next time you need something quick, wholesome, and guaranteed to make everyone at the table happy, give this soup a try.

Check Out More Vegan Recipes

• Vegan Baked Donuts
• Vegan Pumpkin Waffles
• Slow Cooker Vegan Butternut Squash Soup

Vegan Roasted Tomato Basil Soup

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Ingredients

  

• 3 lbs. Roma tomatoes These roast up beautifully and have a natural sweetness.
• 1 yellow onion Adds just the right amount of savory depth.
• 4-5 cloves garlic Because garlic makes everything better.
• 2 tbsp olive oil Helps the veggies roast and caramelize.
• 2 tbsp tomato paste For that concentrated tomato punch.
• 8-10 basil leaves Fresh basil is the soul of this soup.
• Salt and black pepper Simple seasonings that let the veggies shine.

Instructions

 

• Preheat your oven to 400°F (200°C).
• Prep the veggies: Cut the Roma tomatoes in half lengthwise and remove the stems. Peel the onion and cut it into quarters. Peel the garlic cloves.
• Arrange everything on a baking sheet: Place the tomatoes, onion, and garlic in a single layer. Drizzle olive oil over the top, then season with salt and black pepper.
• Mix and roast: Toss everything gently so the veggies are coated, then roast for 40 minutes. This is where the magic happens the veggies caramelize and become beautifully sweet and flavorful.
• Cool slightly: Once roasted, let the veggies sit for about 10 minutes so they’re easier to handle.
• Blend: Transfer the roasted veggies and all their lovely juices into a blender. Add the tomato paste. Blend until smooth and creamy.
• Add basil: Stack your fresh basil leaves, roll them up, and slice into thin strips (a technique called chiffonade it sounds fancy, but it’s super easy!).
• Serve: Ladle the soup into bowls and top with those fragrant basil strips. That’s it simple, comforting, and ready to enjoy.