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

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.