Description
A comforting and velvety vegan creamy tomato basil soup made with roasted tomatoes and fresh basil. This easy-to-make soup is perfect for a cozy meal.
Ingredients
Scale
- 6 cups Roma Tomatoes
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 medium Yellow Onion
- 1 cup Chopped Carrots
- 4 cloves Garlic
- 4 cups Vegetable Broth
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Fresh Thyme Leaves
- 1 cup Fresh Basil Leaves
- Optional Garnishes: Roasted Chickpeas, Homemade Croutons, Olive Oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cut Roma tomatoes in half and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast tomatoes for about 1 hour until slightly shriveled but still juicy.
- While tomatoes roast, heat olive oil in a pot over medium heat. Sauté chopped onions, carrots, and garlic for about 8 minutes until softened.
- Add roasted tomatoes, vegetable broth, balsamic vinegar, and fresh thyme to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Let the soup cool slightly, then blend until smooth using an immersion blender.
- Add fresh basil and pulse gently to combine.
- Taste and adjust seasoning. Ladle into bowls and garnish with basil leaves.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave.
- For a creamier texture, add a splash of coconut milk or cashew cream before serving.
- Adjust balsamic vinegar to your taste preference.
- Be mindful of salt if your vegetable broth is already salty.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg