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Roasted Tomato Basil Soup

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Roasted Tomato Basil Soup Vegan Recipe

Roasted Tomato Basil Soup

Hi friends! I’m excited to share with you my new favorite comfort food: Roasted tomato basil soup. It’s stupidly easy to make and only requires 8 everyday ingredients (plus some toppings).

It needs no cream but the texture is incredibly rich and creamy.

Roast, blend, reheat, top, and serve. It’s that simple.

Let’s go!

 

 

Roasted Tomato Basil Soup Recipe
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5 from 2 votes

Roasted Tomato Basil Soup

Simple & Hearty Roasted Tomato Basil Soup Recipe
Pin Recipe
Course -Soup
Cuisine -American, Universal
Keyword -roasted tomato basil soup, roasted tomato soup, soup, tomato soup
Prep Time -7 minutes
Cook Time -55 minutes
Total Time -1 hour 2 minutes
Servings -2 people
Calories -355kcal
Author -Veganbell
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Recipe Video

Ingredients

  • 1 kg plum tomatoes (2.2 lb.), quartered
  • 3 medium-large onions (cut into petals, or roughly chopped)*
  • 7 large garlic cloves (sliced, or use whole)*
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • 3 handful fresh basil
  • 2 cups water (or use veggie stock)
  • Extra virgin olive oil (topping)
  • Croutons (topping)
  • Chopped fresh basil leaves (topping)
  • Sea salt flakes
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Instructions

  • To a baking sheet, add tomato + onion + garlic.
  • Drizzle olive oil and sprinkle salt + pepper. Massage / mix well using your hands.
  • Transfer to a preheated oven and roast for 50 minutes at 230 C (445 F). Every oven is different so you might have to adjust this by as much as 10-15 minutes (just make sure the tomatoes are nicely roasted).
    *NOTE: Onion + garlic roast faster than tomatoes, and they may burn depending on how you chop them.
    Petal-cut onions + sliced garlic may char (which is good), but then they may also burn (not good). So you'll have to remove them at 30-35 minute mark.
    If you're using roughly chopped onion + whole garlic, you don't have to worry about them burning.
  • Once roasted, let it cool for 3-4 minutes and transfer everything to a high-speed blender.
  • Add fresh basil leaves + water to the blender and blend until creamy.
  • Transfer it to a saucepan and reheat (do not boil - boiling will affect the taste of fresh basil).
  • Transfer to serving bowl(s) and top with extra virgin olive oil + toasted breads / croutons + freshly chopped basil + sea salt flakes. Enjoy! 🙂
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Notes

  1. You can also use 50-50 plum and cheery tomatoes. 
  2. The nutritional chart does not contain macros from the toppings. 

Nutrition

Calories: 355 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 22 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Sodium: 45 mg | Potassium: 1462 mg | Fiber: 9 g | Sugar: 20 g | Vitamin A: 4295 IU | Vitamin C: 84 mg | Calcium: 116 mg | Iron: 2 mg

If you liked this Roasted Tomato Basil Soup recipe, check out this delicious Vegan Minestrone Soup I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Creamy tomato soup, Easy tomato soup recipe, Vegan tomato soup, Roasted tomato soup, Basil tomato soup, Comfort food recipe, Dinner party starter, Cozy night in meal, Quick and easy soup recipe, Dairy-free tomato soup

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One Response

  1. 5 stars
    This dish was easy to make, guilt free, inexpensive and delicious. It has a TON of flavor and made my kitchen smell amazing. The fresh basil is the star of the show. I made the recipe as stated, there were no need to change anything. My husband and I were very impressed and added this recipe into our rotation. Best served with grilled cheese. Yum!

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