Our roasted vegan tomato soup is a dairy-free and creamy tomato basil soup recipe that you can make at home in less than 45 minutes. Serve it with our vegan grilled cheese sandwich or our vegan Reuben. It also makes a great side dish or starter for a holiday meal.
Published September 10, 2014 and updated October 3, 2019.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
A CREAMY ROASTED TOMATO SOUP MADE FROM SCRATCH WITH FRESH TOMATOES
What are you going to do with all of the tomatoes from your garden?
We suggest making our easy tomato basil soup.
There’s nothing like homemade soup, especially when it’s creamy and made with whole foods that are good for you.
Tomato soup is one of our favorites, and it’s perfect when the weather is hot or when it’s cold.
We’re confident that you’re going to love this homemade tomato soup as much as we do, and we’re so excited to share this recipe with you.
THE BEST TOMATO BASIL SOUP RECIPE
Why do we think our soup recipe is the best? Because it’s full of flavor and so fresh.
We add roasted garlic and a sweet Vidalia onion, a bit of sugar to cut the acidity of the tomatoes, red wine to add body, and fresh minced basil.
This creamy roasted tomato soup also has a slightly smoky flavor, thanks to the roasted tomatoes, garlic, and onion. It’s so good!!
It’s also so easy to make. All you need to do is roast, blend, and heat.
HOW TO MAKE ROASTED VEGAN TOMATO BASIL SOUP
Our tomato basil soup recipe with no cream is super creamy and velvety. You don’t always need to add milk or cream to make a thicker soup because the whole foods are enough.
Wash and dry the tomatoes and pour the tablespoon of olive oil in the palm of your hand and rub all over the tomatoes.
Place the tomatoes, onion, and garlic cloves on the baking sheet and roast for 25-30 minutes or until the tomato skins are blackened and beginning to collapse. Let cool.
Once the tomatoes are cool, peel the skin off and put in the blender with the onion and garlic. Blend until smooth and frothy. The tomatoes will froth up, this will subside once you heat on the stove.
Pour the tomato mixture into a large sauce pan and add the 2 cups of vegetable broth, the 1 teaspoon sugar, ⅓ cup red wine, and salt and pepper to taste. Stir and bring to a boil, then reduce to simmer. Simmer for 15 minutes, add the basil and stir to combine. Serve hot.
Top with crunchy croutons and vegan parmesan cheese.
HOW TO MAKE HOMEMADE TOMATO SOUP IF YOU DON’T HAVE A BLENDER
If you don’t have a good blender, there are a few other kitchen gadgets you can use to blend the tomatoes and garlic into this creamy vegan tomato soup recipe.
- A food processor will also do the trick. Depending on how big your processor is, you may have to process it in batches.
- An immersion blender is also a great option. It will also cut down on how many dishes you’ll need to wash because you can put the ingredients (you’ll want to add the broth and wine before blending) in the pan before blending.
- A food mill will also do a good job grinding the tomatoes and garlic. It takes a little more time and creates a bit more mess, but it definitely works.
HOW TO SERVE ROASTED VEGAN TOMATO SOUP
You can serve this creamy tomato soup as a main or a starter dish.
If you’re serving it as a main dish, here are some of the sides that we recommend serving it with:
Mediterranean Sandwich with Oil-Free Spicy Hummus – This is a veggie lovers dream team.
MORE EASY AND DELICIOUS VEGAN SOUP RECIPES FOR YOU
Make our vegan roasted tomato basil soup recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGAN ROASTED TOMATO BASIL SOUP
- 6-7 ripe tomatoes
- 4 garlic cloves peeled
- 1 Vidalia onion peeled and quartered
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon sugar SEE NOTE
- ⅓ cup red wine (optionaSEE NOTE
- ½ cup fresh basil leaves minced
- Salt and Pepper to taste
- Grated vegan parmesan cheese
- Heat the oven to 400°F (204°C)
- Line a baking sheet with parchment paper for easier clean up.
- Wash and dry the tomatoes and pour the tablespoon of olive oil in the palm of your hand and rub all over the tomatoes.
- Place the tomatoes, onion, and garlic cloves on the baking sheet and roast for 25-30 minutes or until the tomato skins are blackened and beginning to collapse. Let cool.
- Once the tomatoes are cool, peel the skin off and put in the blender (SEE NOTE) with the onion and garlic. Blend until smooth and frothy. The tomatoes will froth up, this will subside once you heat on the stove.
- Pour the tomato mixture into a large sauce pan and add the 2 cups of vegetable broth, the 1 teaspoon sugar (SEE NOTE)), ⅓ cup red wine (SEE NOTE), and salt and pepper to taste. Stir and bring to a boil, then reduce to simmer. Simmer for 15 minutes, add the basil and stir to combine. Serve hot.
- Top with crunchy croutons and vegan parmesan cheese.
- NUTRTION DISCLAIMER
- If you don’t have a good blender, you can use a food processor, immersion blender (add the broth and wine before blending) or food mill.
- The sugar will cut the acidity from the tomatoes. Taste the soup before adding, and if you don’t think it needs it, don’t add it.
- The wine adds a beautiful flavor to the soup. If you don’t cook with wine, you can add 2 tablespoon of good balsamic vinegar, or just omit it all together.