Vegan Tomato Basil Soup (GF + DF)

This Vegan Tomato Basil Soup is so satisfying and lovely. As fall is sneaking up on us, I’m ready to make soups again and tomato basil is my absolute favorite. This tomato basil soup is creamy with a bit of coconut milk and has the most amazing flavor with freshly roasted tomatoes and veggies! Blended to the perfect texture with lots of fresh basil! I know you’ll love this recipe, so get cozy and enjoy this soup with some toasted sourdough or a fresh sandwich for a really cozy meal.

Vegan Tomato Basil Soup

This tomato basil soup is vegan, paleo, gluten-free, dairy-free, nut-free and refined sugar-free.

Want More Soup Recipes?

If you’re interested in another fall soup recipe, feel free to check out any of these ones.

1. Roasted Squash Soup (Gluten-Free + Dairy-Free).
2. Vegan Butternut Squash Soup with Candied Pumpkin Seeds.
3. Healthy Chicken Tortilla Soup Recipe (Gluten Free + Dairy Free).

The Best Tomato Basil Soup

The secret to a good tomato soup is to use vine-ripened tomatoes for a really developed flavor. You can use home grown tomatoes but can also get them from a fruit/vegetable stand or farmers market. Look for a darker red color and a little bit of a softness that comes when it’s ripe.

I also added carrots to this recipe because they bring a great texture and sweetness to this soup that I love.

Want to Skip Roasting Step?

When all the veggies are roasted, the flavors bloom in the best way, so even though you can skip this step, I don’t recommend it.

To skip the roasting step, add the onion (chopped instead) and garlic (minced instead) to the pot with oil and cook for 5 minutes or so. Next, add the chopped carrots and halved tomatoes to the pot and cook until carrots are soft. You can also substitute two 14.5 ounce cans diced tomatoes for the fresh ones if you prefer.

Instructions:

1. Chop your veggies and peel garlic cloves according to the recipe. Mix in a bowl with oil and spices.
2. Roast on a baking tray at 400 degrees Fahrenheit for 30-35 minutes until soft and the edges turn golden.

Instructions:

1. After roasting your veggies, transfer about half of the pan to your blender along with half of the broth. Blend until you have your desired consistency. You can make it completely smooth or leave a little bit of texture.
2. Add your blended soup to your pot on medium heat and add the rest of the spices and coconut milk.
3. Make sure to add chopped basil to the soup after blending it. Adding it before blending will turn your soup green. After adding the rest of the ingredients, allow soup to simmer for 15-20 minutes before serving.

Common Questions:

Can I Use Canned Tomatoes?

Yes, you can use two 14.5 ounce cans in place of the fresh tomatoes, just don’t roast the canned tomatoes. After roasting the onions, carrots and garlic cloves, add them all to your blender along with the canned tomatoes and blend until almost smooth.

Why Add the Basil After Blending?

I chose to blend the soup before adding the basil in order to keep the color from changing. You can add everything before blending the soup if you want it completely smooth, but keep in mind that blending the basil will tint your soup green.

Equipment Needed For Soup

I love to use high quality cookware that will last a lifetime or a very long time. I often reach for stainless steel options for healthy cooking and durable cookware. Here are some ideas that can be used for this recipe and many others!

1. These are very simple and inexpensive stainless steel baking trays. They’re perfect for roasting veggies, baking cookies and so much more! There also more rust resistant than other materials.
2. Here’s a very high quality 8 quart stainless steel stockpot that is perfect for all your soups and is much less expensive than a lot stainless steel options.
3. Here is the blender I used and it works so well for so many things.
4. Another option if you don’t want to use a standing blender is an immersion blender. With an immersion blender you can add add the roasted veggies right into the pot with broth and blend it inside the pot!

Vegan Tomato Basil Soup Recipe:

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Tomato Basil Soup

This tomato basil soup is made with fresh tomatos and veggies that are roasted to perfection for the best flavor! It's also creamy with a touch of coconut milk that brings this soup to the next level! This soup is perfect for dipping so enjoy on the side of any dinner or on it's own!

Course Side Dish, Soup

Cuisine Spanish

Keyword Tomato basil soup, Vegan tomato basil soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Adrianne

Ingredients

• 10-12 Roma tomatoes vine-ripened will taste best (halved)
• 1 medium yellow onion (cut into wedges)
• 2 medium carrots (cut into 1 inch chunks)
• 4 garlic cloves (peeled)
• 2 tablespoons avocado oil or olive oil
• 1 1/2 teaspoons dried oregano (divided)
• 1/2 teaspoon ground cumin (divided)
• 1/2 teaspoon dried rosemary (divided)
• 1 3/4-2 cups vegetable broth (start with less then add more for desired consistency)
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• a pinch of red pepper flakes (optional for heat)
• 1/4 cup chopped fresh basil leaves
• 1/2 cup canned unsweetened coconut milk (full fat)

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Place halved tomatoes, chopped onion, chopped carrots and whole garlic cloves in a large mixing bowl. Add oil, 1/2 teaspoon oregano, 1/4 teaspoon rosemary and 1/4 teaspoon cumin to vegetables and mix to coat each piece. To a large baking tray, transfer veggies and spread them out evenly across the tray. Roast for 30-35 minutes or until the edges of your tomatoes and onions start charring a bit.
• Remove tray from oven and transfer veggies (in two batches) to a high power blender along with broth. Blend on high until almost smooth (or desired texture) then transfer to a pot on stovetop on low-medium heat. Alternatively, you can use an immersion blender and blend the soup in your pot instead.
• To blended soup, add 1 teaspoon oregano, 1/4 teaspoon rosemary, 1/4 teaspoon cumin, sea salt, black pepper, red pepper flakes (if using), chopped basil leaves and coconut milk. Allow soup to simmer for 15-20 minutes, stirring occasionally (cover partly with a lid to avoid mess). Simmering will allow the flavors to melt together and turn the soup a darker color, so don't skip this step.
• Serve warm along with toasted sourdough or gluten-free bread.

More Healthy Side Dishes

Check out some these other side dish recipes!

1. Healthy Baked Crispy Potatoes (Gluten Free + Vegan).
2. Vegan ‘Sushi’ Rolls with Sesame Ginger Sauce (Gluten Free + Vegan).
3. Fried Rice Recipe (Vegetarian + Gluten Free + Dairy Free).

Thank You For Visiting

This post is a recipe for vegan tomato basil soup that can be made at home with fresh ingredients! If you make this soup, please leave a comment letting me know how you liked it! I’d love to answer any questions you may have, as well! Thank you for visiting my blog today and have a wonderful day!