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Creamy Roasted Tomato Basil Soup

A comforting, vegan soup made with fresh roasted tomatoes and fragrant basil, perfect for any season.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 5 pounds fresh tomatoes Ripe for the best flavor.
  • 1 medium yellow, sweet, or white onion Chopped.
  • 4 stalks celery Chopped.
  • 3 to 4 large carrots Chopped.
  • 8 cloves garlic Peeled.
  • 1 medium red bell pepper Optional, sliced.
Liquids
  • 1 quart vegetable broth 4 cups.
  • 1 can unsweetened, full-fat coconut milk (14 oz)
Oils & Seasonings
  • 3 Tbsp olive oil Divided for roasting and sautéing.
  • 1 bunch fresh basil (1/2 packed cup of leaves) Or 3 Tbsp dry basil.
  • 1/2 Tbsp Italian seasoning Or "no salt seasoning".
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • to taste Salt and pepper
  • 1 pinch coriander and/or allspice Optional.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash the fresh tomatoes and cut them into halves, quarters, or sixths. Remove any tough center cores.
  3. Arrange cut tomatoes skin-side down on a lined baking tray. Add whole garlic cloves and sliced red bell pepper (if using).
  4. Drizzle with olive oil, and sprinkle salt and pepper. Roast tomatoes and garlic for 40-45 minutes until soft and golden brown.
Cooking
  1. While tomatoes are roasting, peel and chop the onion, celery, and carrots.
  2. Heat remaining olive oil in a large stockpot over medium heat. Add chopped onions, celery, and carrots. Season with salt and pepper.
  3. Cover and simmer over medium-low heat for 15-20 minutes until onions are translucent.
  4. Once tomatoes are roasted, transfer them and any juices into the pot.
  5. Pour in vegetable broth and coconut milk. Add basil and remaining seasonings. Stir well and bring to a gentle boil.
  6. Blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.
  7. Taste and adjust seasonings as needed. Simmer longer if a thicker consistency is desired.
  8. Serve hot, optionally garnished with fresh basil leaves.

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.