Vegan Tomato Basil Soup
This vegan tomato soup is a soul-warming blend of roasted tomatoes, onions, garlic and herbs. It's a delicious side dish at any mealtime.
Equipment
- Stand or Immersion Blender
Ingredients
- 1 lb 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 vegetable stock or vegan no-chicken base
- 2 cups 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 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 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 vegetable stock, 2 cups 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 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.