A good tomato basil soup recipe is always welcome as a part of your healthy meal rotation. Vegetable soups like this one help round out a meal as a side dish. They can also be dressed up into an impressive main course with the right additions (like by adding pasta noodles a la minestrone, or by serving with a hearty sandwich on the side). Plus, whipping up a delicious tomato and basil soup is a great way to use up a bounty of tomatoes.
Roasted Tomato And Basil Soup
The combination of warming spices and roasted tomatoes gives this homemade tomato basil soup an incredible depth of flavor. It’s vegan and gluten-free, but intensely rich and flavorful. Make extra batches and freeze for later – you won’t regret it.
Another note: With such simple ingredients, it pays to use the best you can find. Good-quality olive oil and Roma tomatoes make this vegan homemade tomato basil soup recipe the keeper that it is.
- 3 lbs Roma tomatoes, cut into halves
- 2-3 carrots, peeled and chopped into bite-sized pieces
- Extra virgin olive oil
- Salt and black pepper, to taste
- 2 medium yellow onions, finely chopped
- 5 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 2 oz fresh basil leaves
- 2 tsp dried thyme leaves, or 2-3 sprigs fresh thyme
- 1 tsp dry oregano
- ½ tsp paprika
- ½ tsp cumin
- 2 ½ cups water
- Squeeze of lime (optional)
- Preheat the oven to 450 degrees F. Meanwhile, toss tomatoes and carrots in a large bowl with a generous helping of olive oil.
- Add salt and pepper to taste.
- Transfer to a baking sheet and roast for 30 minutes. Once done, set aside to cool.
- Once cooled slightly (about 10 minutes), blitz roasted tomatoes and carrots in a food processor or blender. Pour in a small amount of water to help the mixture along. Set aside.
- In a large soup pot, heat two tablespoons of olive oil. Saute onions over medium heat until softened, then add garlic.
- Pour in pureed roasted tomato mixture, crushed tomatoes, herbs and spices, and water. Season with salt and pepper. Let the soup come to a boil before lowering the heat and simmering for about 20 minutes.
- Check and adjust seasonings before taking off heat. Remove thyme sprigs, if using. Drizzle some more olive oil over the soup and a squeeze of lime, if desired. Serve soup as is if you like it chunky, or add a little more water and use an immersion blender for a smoother texture.1
What Should You Serve With Tomato Basil Soup?
There’s nothing quite like dipping some crusty bread into a bowl of hot soup. Consider flatbread, or vegan options of your favorite soft bread. A vegan cheese sandwich is also a classic pairing with hearty tomato basil soup. Since the above recipe doesn’t contain any dairy, you could mix in some vegan-compliant milk or cheese for a creamier, more indulgent version. Or, you could try the following recipe.
Creamy Vegan Tomato Basil Soup
In place of traditional heavy cream, try a vegan or cashew cream. As in the previous recipe, the quality of your tomatoes matters – use the ripest you can find for the best flavor.
- 1 Tbsp. olive oil
- 1 large onion, diced
- 6 garlic cloves, minced
- 2 ½ lbs tomatoes, chopped (if using canned: 2 28-oz cans of whole peeled tomatoes, including juice)
- ½ fresh basil leaves, or 2 tsp dried basil
- 1 tsp dried oregano
- 2 cups low sodium vegetable broth
- Salt and pepper, to taste
- Vegan cream, to serve
- Heat oil in a heavy-bottomed pot. Saute onion and garlic until softened.
- Add the remaining ingredients, save for the cream, and bring to a boil.
- Reduce heat to a simmer and let cook for 15 more minutes.
- Take off heat, set aside to cool slightly. Use an immersion or stick blender to puree the soup to your desired consistency. Taste and season more as needed. Drizzle in vegan cream.
- Serve with freshly-chopped basil, a few grinds of black pepper, and more vegan cream if needed. You can also add a pinch of red pepper flakes if you prefer a little more heat.2
Storing And Freezing Homemade Tomato Soup
Cooled leftovers will keep in the refrigerator for a few days, so just reheat before serving. For longer storage, or if you’re making extra batches for future consumption, you can freeze your soup. Store it in airtight freezer-safe containers (or freezer bags), and make sure it is fully cooled before placing it in the freezer. It should keep for 3-6 months. Thaw your soup in the refrigerator before reheating.3
Rest easy knowing you have a quick meal you can make that’s good to go anytime, and enjoy some classic comforting soup whenever you need it.
Vegan Instant Pot Recipes: Quick And Easy One Pot Recipes For Plant-Based Eating
Cut Out the Carbs With These Delicious Vegan Spaghetti Squash Recipes
What Is Clean Eating? Here’s How To Start A Clean Eating Meal Plan