Vegan Tomato Basil Soup
This vegan tomato basil soup is a soul-warming blend of roasted tomatoes, onions, garlic and spices. It’s a great pick-me-up meal for any occasion or season.
This vegan tomato bisque is easy to make, but it is oh-so-delicious. Using a blend of tomatoes, aromatics, and seasonings makes each bite sweet and tangy.
Sip this soup on its own or pair it with this hearty barley salad or vegan BLT sandwich. Serve it at your next Thanksgiving or Holiday dinner.
Ingredient Notes
- Ripe Plum Tomatoes: this recipe uses plum tomatoes, but Roma tomatoes can also be used.
- Olive Oil: adds a subtle flavor to the tomato soup. Feel free to use a neutral flavor oil as a substitute.
- Onion: white onions work best in this recipe, but any other onion will also work.
- Garlic: fresh garlic will taste best, but garlic powder can be used in a pinch.
- Vegetable Stock: vegan no-chicken base can be used as a replacement.
- Plum Tomato Puree: a mix of puree and fresh tomatoes will make for the creamiest soup.
- Basil: stick with fresh basil for the best flavor, but dried can be used.
- Cornstarch: this will help thicken the soup. Tapioca starch is a great substitute.
- Oat Milk: oat milk will give the soup a creamy texture without affecting its flavor. Coconut milk can be used, but it may change the taste.
How to Make Vegan Tomato Basil Soup
Prep the tomatoes
- Preheat the oven to 400°F / 200°C.
- Place the ripe tomatoes on a baking sheet, cover with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat. Spread in an even layer and roast for 45 minutes.
Cook the aromatics and tomatoes
- In a pot, heat 1 tbsp olive oil on medium heat and add the onions and garlic. Cook until the onions are translucent.
- Pour in the broth, tomato puree, roasted tomatoes and half the basil. Season with salt and pepper.
- Bring to a boil, then reduce to a simmer while uncovered for 40 minutes.
Cook and puree the soup
- Remove the pot from the heat. Blend the soup with an immersion blender. If using a regular blender, let the mixture cool completely before blending.
- Mix cornstarch and oat milk in a separate bowl, then slowly add it to the soup.
- Place the soup on medium-low heat and bring to a simmer. Stir continuously until the soup thickens, then remove it from the heat. Taste and adjust the seasonings.
- Stack the basil leaves, roll them up tightly, and slice them thinly.
- Serve the soup and top it with fresh basil and a drizzle of olive oil.
Storage and Reheating
When the leftover soup cools completely, pour it into a freezer-safe container and refrigerate or freeze. It will last in the fridge for 5 days and in the freezer for 2 months.
If freezing the soup, leave a bit of space between the soup and the container’s lid. The soup will expand while in the freezer.
Reheating:
The best way to reheat the tomato soup is in a pot over low heat. Let it cook until it has warmed completely. To reheat it in the microwave, warm it up in a microwave-safe bowl in 30-second intervals. Stir after each 30-second burst until it reaches the desired temperature.
FAQs
Do I have to use an immersion blender?
For those who don’t have an immersion blender, a regular blender can be used. But, the soup has to be cooled completely before adding it to a blender.
What garnishes can I add to the soup?
There are a couple of different ways to switch up this soup. Instead of adding fresh basil, try topping the soup with a squeeze of lemon juice or a sprinkle of smoked paprika.
How can I make the tomato basil soup spicy?
To add a bit of heat to the soup, roast some jalapeno peppers along with the tomatoes. Blend the roasted peppers into the soup and voila!
More Vegan Soup Recipes
- Vegetable Barley Soup
- Healing Soup for Cold and Flu Season
- Pumpkin Soup
- Zuppa Toscana
- Carrot Ginger Soup
- Cream of Mushroom Soup
Vegan Tomato Basil Soup
Equipment
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 lb (500 g) ripe plum tomatoes, washed, dried and cut in half
- 2 tbsp olive oil, plus extra for serving
- 1 small onion, sliced
- 3 cloves garlic, peeled and chopped
- 3 ½ cups (875 ml) vegetable stock, or vegan no-chicken base
- 2 cups (400 g) plum tomato puree, or one 14oz can or sterile-pack
- Salt, to taste
- Ground black pepper, to taste
- 1 medium bunch fresh basil, leaves only (about 2 palms full)
- 1 teaspoon cornstarch, or tapioca starch
- 1 ½ cups (375 ml) oat milk, or coconut milk
Instructions
- Preheat the oven to 400°F / 200°C.
- Place the tomatoes on a baking sheet, cover with 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat. Spread in an even layer and roast them for 45 minutes.1 lb (500 g) ripe plum tomatoes ,2 tbsp olive oil
- In a 6-quart pot, heat 1 tbsp olive oil on medium heat and add the onions and garlic. Cook until the onions become translucent and begin to brown.1 small onion ,3 cloves garlic
- Add the vegetable broth, tomato puree, roasted tomatoes and half the basil leaves. Lightly season with salt and pepper. Bring to a boil then reduce to a simmer while uncovered for 40 minutes.3 ½ cups (875 ml) vegetable stock ,2 cups (400 g) plum tomato puree ,Salt ,1 medium bunch fresh basil ,Ground black pepper
- Remove the pot from the heat and use an immersion blender to blend until creamy. If you have a stand or tabletop blender, cool the soup entirely before blending to avoid any accidents. Return the soup to the pot.
- Mix the cornstarch with the oat milk in a small bowl, then gradually whisk it into the soup.1 teaspoon cornstarch ,1 ½ cups (375 ml) oat milk
- Place the soup on medium-low heat and bring to a simmer. Stir continuously until the soup thickens, then remove it from the heat. Taste the soup and adjust the seasoning if needed.
- Stack the remaining basil leaves, 4 or 5 at a time, roll them up tightly and cut into thin shreds.
- Serve the soup with shredded basil and a drizzle of olive oil.
Notes
- The cornstarch and oat milk are optional for a lighter soup.