Roasted Tomato Basil Vegan Soup – Cozy, Bright, and Comforting

Roasted Tomato Basil Vegan Soup is the kind of meal that makes a chilly day feel calm and warm again. It’s simple enough for a weeknight but special enough to serve to guests. The roasting brings out deep, caramelized flavors, and the basil adds that fresh, familiar aroma.

Everything blends into a silky, bright soup that feels both light and satisfying. If you love a classic tomato soup, this version gives you all the comfort with plant-based goodness.

Roasted Tomato Basil Vegan Soup - Cozy, Bright, and Comforting

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 3 pounds ripe tomatoes (Roma or vine-ripened), halved
• 1 large yellow onion, sliced
• 6 cloves garlic, peeled
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon sea salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar or maple syrup (optional, to balance acidity)
• 1 tablespoon tomato paste
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup raw cashews, soaked in hot water for 20–30 minutes (or 3/4 cup full-fat coconut milk)
• 1 packed cup fresh basil leaves, plus more for garnish
• 1–2 teaspoons balsamic vinegar or red wine vinegar, to finish

Method

 

1. Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
2. Arrange the vegetables: Spread the halved tomatoes (cut side up), sliced onion, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast until caramelized: Roast for 30–40 minutes, until the tomatoes are blistered and the onions have golden edges. The garlic should be soft and fragrant.
4. Soften the acidity: If your tomatoes are very tart, sprinkle the roasted pan with 1 teaspoon sugar or maple syrup while hot to balance flavors.
5. Blend the cashews (if using): Drain the soaked cashews. Add them to a blender with 1 cup of vegetable broth. Blend until completely smooth and creamy.
6. Build the base: In a large pot over medium heat, warm 1 tablespoon olive oil. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
7. Add roasted veggies: Tip the roasted tomatoes, onion, and garlic into the pot (along with any pan juices). Add the remaining broth, red pepper flakes if using, and bring to a gentle simmer.
8. Blend to desired texture: Add the creamy cashew mixture (or coconut milk). Use an immersion blender to purée until smooth, or transfer to a blender in batches. For a chunkier soup, blend only part of it.
9. Finish with basil: Stir in the basil and simmer for 2–3 minutes. Don’t boil for long—just enough to soften the basil and infuse flavor.
10. Season and brighten: Add vinegar to taste (start with 1 teaspoon), then adjust salt and pepper. If it needs more body, add a splash more broth or coconut milk.
11. Serve: Ladle into bowls and drizzle with olive oil. Top with torn basil and a crack of black pepper. Crusty bread on the side is always a good idea.

What Makes This Recipe So Good

• Deep flavor from roasting: Roasting tomatoes, onions, and garlic concentrates their sweetness and adds gentle charred notes you just can’t get from stovetop-only soups.
• Completely plant-based: No dairy, no fuss. Creaminess comes from cashews or coconut milk, so it’s rich without feeling heavy.
• Short ingredient list, big payoff: You don’t need much to get bold flavor—good tomatoes, fresh basil, and a few pantry staples do the work.
• Freezer-friendly: Make a big batch and stash portions for quick lunches or easy dinners.
• Flexible texture: Blend it super smooth or leave a bit of texture.

  Either way, it’s comforting.

Ingredients

• 3 pounds ripe tomatoes (Roma or vine-ripened), halved
• 1 large yellow onion, sliced
• 6 cloves garlic, peeled
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon sea salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar or maple syrup (optional, to balance acidity)
• 1 tablespoon tomato paste
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup raw cashews, soaked in hot water for 20–30 minutes (or 3/4 cup full-fat coconut milk)
• 1 packed cup fresh basil leaves, plus more for garnish
• 1–2 teaspoons balsamic vinegar or red wine vinegar, to finish

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
2. Arrange the vegetables: Spread the halved tomatoes (cut side up), sliced onion, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast until caramelized: Roast for 30–40 minutes, until the tomatoes are blistered and the onions have golden edges.

   The garlic should be soft and fragrant.

4. Soften the acidity: If your tomatoes are very tart, sprinkle the roasted pan with 1 teaspoon sugar or maple syrup while hot to balance flavors.
5. Blend the cashews (if using): Drain the soaked cashews. Add them to a blender with 1 cup of vegetable broth. Blend until completely smooth and creamy.
6. Build the base: In a large pot over medium heat, warm 1 tablespoon olive oil.

   Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.

7. Add roasted veggies: Tip the roasted tomatoes, onion, and garlic into the pot (along with any pan juices). Add the remaining broth, red pepper flakes if using, and bring to a gentle simmer.
8. Blend to desired texture: Add the creamy cashew mixture (or coconut milk). Use an immersion blender to purée until smooth, or transfer to a blender in batches.

   For a chunkier soup, blend only part of it.

9. Finish with basil: Stir in the basil and simmer for 2–3 minutes. Don’t boil for long—just enough to soften the basil and infuse flavor.
10. Season and brighten: Add vinegar to taste (start with 1 teaspoon), then adjust salt and pepper. If it needs more body, add a splash more broth or coconut milk.
11. Serve: Ladle into bowls and drizzle with olive oil.

    Top with torn basil and a crack of black pepper. Crusty bread on the side is always a good idea.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave some headspace for expansion.
• Reheating: Warm gently on the stove over low heat, stirring often.

  If it thickens, add a splash of broth or water to loosen.

Why This is Good for You

• Lycopene-rich tomatoes: Roasting helps release lycopene, an antioxidant linked to heart health and reduced inflammation.
• Plant-based fats: Olive oil and cashews or coconut milk provide satisfying fats that help you absorb nutrients and keep you full.
• Fresh herbs: Basil brings antioxidants and bright flavor without added sodium or sugar.
• Low in processed ingredients: It’s built from whole foods, so you control the salt, sweetness, and richness.

Common Mistakes to Avoid

• Using flavorless tomatoes: Out-of-season tomatoes can taste flat. If that’s all you have, add a can of fire-roasted tomatoes to boost flavor.
• Skipping the roast: Roasting is where the depth comes from. Don’t rush this step.
• Over-blending hot soup in a sealed blender: Steam can cause the lid to pop.

  Vent the lid and blend in batches, or use an immersion blender.

• Boiling the basil: Long boiling dulls the herb. Add near the end for the freshest taste.
• Under-seasoning: Taste at the end and adjust salt, pepper, acid, and sweetness until it’s balanced.

Recipe Variations

• Creamy roasted red pepper: Add 1 roasted red pepper to the blender for a smoky-sweet twist.
• Protein boost: Stir in cooked white beans before blending for extra creaminess and protein.
• Spicy arrabbiata style: Increase red pepper flakes, add a pinch of smoked paprika, and finish with extra basil.
• Herb swap: Use fresh thyme or oregano instead of basil for a different herbal profile.
• Coconut tomato basil: Use coconut milk in place of cashews for a hint of tropical richness.
• Chunky farmhouse: Blend half the soup and mix it back in to keep some texture.

FAQ

Can I use canned tomatoes?

Yes. Use two 28-ounce cans of whole or fire-roasted tomatoes.

Drain one can for a thicker soup, or add all the juices for a looser texture. Roast the onion and garlic as written, then simmer everything together.

How do I make it nut-free?

Swap the cashews for 3/4 cup full-fat coconut milk or an unsweetened oat cream. It stays silky and vegan, with no nuts.

What if my soup tastes too acidic?

Add a pinch of sugar or maple syrup and a small splash of coconut milk or cashew cream.

A little fat and sweetness balance the acidity quickly.

Do I need a high-speed blender?

A high-speed blender gives the smoothest texture, but an immersion blender works well and is safer with hot soup. For extra-smooth results, blend longer or strain through a fine mesh sieve.

Can I make this ahead?

Absolutely. Make it up to 3 days in advance and reheat gently.

The flavors often get even better by the next day.

What should I serve with it?

Crusty sourdough, a vegan grilled cheese, garlic-rubbed toast, or a simple green salad all pair perfectly.

In Conclusion

This Roasted Tomato Basil Vegan Soup is cozy, straightforward, and full of real flavor. Roasting does most of the work, and a quick blend brings everything together into a creamy, vibrant bowl. It’s flexible enough to match your pantry and your taste, and it keeps well for easy meals.

Make it once, and it’s likely to become a regular in your kitchen.