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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup: A Fresh Vegan Comfort Bowl

Enjoy the delightful flavors of Roasted Tomato Basil Soup, a vegan treat that embodies summer's bounty.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Lunch
Cuisine: Italian, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 cups Roma or Plum Tomatoes rich in flavor, garden-fresh or organic preferred
  • 8 cloves Garlic roasting enhances flavor
  • 2 tablespoons Olive Oil essential for roasting, can substitute with avocado oil
  • 2 medium Yellow Onions caramelize for a sweet base
  • 1 cup Fresh Basil Leaves adds vibrant herbal note
  • 1 teaspoon Dried Oregano complements tomato richness
  • 3 cups Vegetarian Broth or Water adjust for thickness
Optional Creaminess
  • 1 cup Coconut Milk for a creamy, vegan twist
  • 1 cup Whole Dairy Milk or Heavy Cream adds rich texture if using dairy
  • ¼ cup Parmesan Cheese optional garnish for added flavor
  • 2 tablespoons Butter or vegan butter for plant-based option

Equipment

  • blender
  • Baking sheet
  • Large Pot

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Halve the tomatoes and place them cut-side up on a baking sheet. Nestle garlic among tomatoes, drizzle with olive oil, and season. Roast for 40-45 minutes.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and stir occasionally for 20-30 minutes until golden brown.
  3. Transfer roasted tomatoes and garlic into a blender with caramelized onions, fresh basil, and oregano. Blend until smooth, adding broth or water as needed.
  4. Pour the blended mixture back into the pot over medium heat. Stir in vegetarian broth or water to desired thickness, season, and let simmer for 10 minutes.
  5. Serve hot, garnished with fresh basil or Parmesan cheese, and pair with crusty bread or grilled cheese.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

This soup can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

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