A comfort food classic, tomato soup is taken to the next level by roasting the tomatoes, onion and garlic. This flavorful vegan soup is so simple to make!
This is my first successful year growing my own vegetables. The tomatoes have been out of control, taking over the entire garden along with everything around it… like our patio furniture and balcony railings 😐 But I’m ok with that because it has been producing SO many tomatoes. I’ve picked over 100 cherry tomatoes, no joke! And the Roma tomatoes have been popping up everywhere.
I knew I wanted to make homemade tomato soup using the tomatoes from the garden. Roasting the tomatoes really enhances the flavor of the tomatoes that I just love! Yes, it’s an additional step, but it is so worth it! To balance out the sweetness I add just a pinch of red pepper flakes. This soup stands great on its own, but my kiddos love it paired with grilled cheese sandwiches. Well, let’s be honest… I do too 😉
Tidbits
Tomatoes– I have only used fresh tomatoes (a mixture of Roma (plum) tomatoes and cherry tomatoes). Any variety of fresh ripe tomatoes will work. The redder the tomato the better flavor (sweeter) it will have. I suppose you could use canned whole tomatoes, but the results will not be the same. Canned tomatoes will work in a pinch, but I highly recommend using fresh if you have the extra time.
Cashew milk– Any kind of milk will work for this recipe. To keep this soup vegan, I use cashew milk in place of cream. It provides a creaminess due to its thickness. I don’t think almond or soy milk would provide any creaminess to the soup, but it will help balance the acidity of the tomatoes. Don’t skip the milk if you don’t have cashew milk. Use what you have on hand. Full Fat coconut milk would work as well, however, it would slightly change the flavor of the soup by lending a sweet coconut taste. If using coconut milk, I personally would adjust the seasoning to make an Indian or Asian inspired tomato soup, like adding ginger, turmeric, and/or cilantro in place of the basil and thyme.
Blender– I use a high speed blender to break down the tomatoes and onions. My blender makes the tomatoes and onion very smooth and creamy. I’ve tried using a food processor and immersion blender, but it does not provide the same results. The food processor is unable to fully breakdown all of the tomatoes. It leaves behind a lot of small bits of tomato and onions. So, if you are using a food processor you may need to strain the tomato mixture prior to pouring it into the pot with the broth to help make the soup smooth.
Roasted Tomato Basil Soup
level by roasting the tomatoes, onion and garlic first. This vegan soup is bold
and flavorful and so simple to make!
Equipment
- blender
Ingredients
- 2 pounds fresh ripe tomatoes any variety
- 1 onion quartered
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 garlic cloves smashed
- 2 cups broth any kind (vegetable to keep it vegan)
- ¼ cup fresh basil chopped
- 1/8 teaspoon red pepper flakes optional
- ¼ teaspoon dried thyme
- ¼ milk any kind * see tidbits above
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Wash and cut the tomatoes (cut cherry tomatoes in half and larger tomatoes in quarters or eights).
- Place the onion and tomatoes on the prepared sheet pan. Drizzle oil over tomatoes and onion and add salt and pepper. Toss to coat.
- Place the sheet pan in the oven and bake for 20 minutes.
- Add the smashed garlic cloves to the pan and lightly toss in the liquid that has collected on the sheet pan. Place the sheet pan back into the oven and continue to cook for 10 minutes.
- In a high speed blender, add ¼ cup of the broth. Add the roasted tomatoes, garlic, and onions.
- Blend slowly until the tomatoes have broken down before blending at high speed. Blend until the mixture is smooth and there are no more chunks left.
- Transfer tomato mixture to a pot and add the broth. Mix until fully combine. Add the basil, red pepper, thyme, and milk. Stir and bring the soup to a simmer.
- Simmer for 10-15 minutes. Season to taste with salt and pepper and serve.