Home » Soups » Creamy Roasted Tomato Basil Soup

Creamy Roasted Tomato Basil Soup

This post may contain affiliate links.

As we move into fall and it starts to get chilly, there is nothing better than creamy, flavorful roasted tomato basil soup. Whether you enjoy it as a side dish, appetizer, or make it a meal in and of itself, it is truly the perfect warming bowl to nourish your body and soul. This recipe is unique as it is bursting with rich and savory umami flavor and a few secret ingredients for a delightfully robust finish. The best part of all is you only need one pan and one blender. No sautéing or simmering required!

Jump to Recipe Print Recipe

For years I thought I hated tomato soup because I only knew the metallic, bland, slimy flavor of the canned store bought varieties.. Let me tell you, this soup is nothing like that. Making your own roasted tomato soup is so worth it. The flavors are fresh, bold, and the ingredients are so nutritious. No thickeners, preservatives, and totally free of dairy and gluten.

What Makes This Roasted Tomato Basil Soup So Flavorful?

Nobody wants bland soup, and this recipe is far from it. To achieve a satisfying, umami, well-rounded flavor I use these few tricks:

Roasting all of the ingredients: Roasting brings out a deeper, richer, more robust flavor of each vegetable and your tastebuds will definitely thank you for it

Adding Mushrooms: Roasted mushrooms add SUCH a delightfully earthy, umami flavor that just hits different and compliments the roasted tomatoes so nicely

Balsamic Vinegar: The perfect addition to round out this recipe with a slightly sweet, slightly tangy, deep, rich flavor

Nutritional Yeast: Adds the perfect cheesy flavor that you would usually achieve with parmesan, as well as many nutrients

Herbs: So much flavor is added with a variety of herbs. For this recipe I used rosemary, lemon thyme, and fresh basil

This recipe couldn’t be easier to make. Simply add all of your veggies to a baking dish, toss with a little olive oil and salt and pepper, and roast for 45-60 minutes. Then blend with the remaining ingredients and dive in! So simple. So delicious. Perfect with a piece of crusty bread or vegan grilled cheese for dunking. I also love it topped with a little coconut yogurt and these crispy chickpeas from Biena.

If you love this cozy fall soup, be sure to try some of my other recipes:

Best Ever Vegan Chili

Creamy Curried Butternut Squash Soup

Creamy Asparagus Soup

Vegan Broccoli Cheddar Soup

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

tomato-based soup with sweet potato, black beans, corn, and avocado in a beige bowl

Southwest Black Bean Sweet Potato Soup

Vegan Roasted Tomato Soup

Vegan Cream of Asparagus Soup

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Creamy Roasted Tomato Basil Soup

No ratings yet

Print Recipe Pin to Pinterest!

An easy-to-make, gluten free, vegan roasted tomato basil soup that is perfect for fall.

Prep Time 5

Cook Time 45

Total Time 50

Servings: 6 servings

Course: Soup

Calories: 134

Ingredients

3 lbs tomatoes, quartered or halved (I used a combination of plum, roma, and cherry)
1 red onion, quartered
6-8 garlic cloves, peeled and smashed
16 oz mushrooms, quartered
4-5 sprigs rosemary
4-5 sprigs lemon thyme, optional
2 tbsp olive oil
2 tbsp balsamic vinegar
¼ cup nutritional yeast
1 tbsp miso paste
2 tbsp tomato paste
1 tbsp lemon juice
1 cup fresh basil, plus more for garnish
salt and pepper, to taste

Toppings

dairy free greek yogurt
roasted chickpeas
fresh basil

Method

Preheat oven to 400 degrees. Lightly spray a 9x13" baking dish with oilve oil.
Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.

Notes

*macros do not include optional serving ingredients

Nutrition

Serving 1servingCalories 134kcalCarbohydrates 18gProtein 6gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 4gSodium 166mgPotassium 938mgFiber 5gSugar 10gVitamin A 2219IUVitamin C 39mgCalcium 50mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

One Response

Pingback: Creamy Roasted Tomato Basil Soup — Jackfruitful Kitchen | My Meals are on Wheels

Creamy Roasted Tomato Basil Soup