Creamy Roasted Tomato Basil Soup

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

Course Soup

Cuisine American

Keyword soup, tomato basil soup, tomato soup, vegan soup

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 134kcal

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

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.

*macros do not include optional serving ingredients