For a cozy meal that’s both creamy and plant-based, this Vegan Tomato Soup checks every box. The richness of roasted tomatoes and the fragrance of fresh basil come together, making it a comforting bowl that’s perfect for any weeknight dinner.

• Cuisine: Vegan
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4

Why You’ll Love This Recipe

• Roasting enhances the flavors of the tomatoes and garlic for depth.
• Vegan-friendly while being rich and creamy.
• Customizable with pantry-friendly spices and herbs.
• Easy to prepare and makes for a nourishing meal.

Ingredients

• 2 lbs roma tomatoes (about 7-8): Foundation of the soup; roast for enhanced flavor.
• 6-8 cloves garlic (left whole): Adds a rich, savory depth when roasted.
• 1 large onion (roughly chopped): Complements the sweetness of roasted tomatoes.
• 2-3 tablespoons olive oil: Helps in roasting and developing golden color.
• Salt and pepper: Essential for seasoning and taste balance.
• 1/2 teaspoon red pepper flakes (optional): Adds heat; omit for a milder soup.
• 1/2 cup fresh basil (chopped): Introduces freshness and aromatic notes.
• ½ teaspoon dried oregano (optional): Enhances the soup’s herbal aroma.
• 1 cup cashew cream or nondairy half & half (see notes for substitutions): Provides creaminess; substitute with 1 cup coconut milk for nut-free option.
• 2 cups vegetable broth: Base for the soup; adjust for desired thickness.

How to Make It

Step 1: Roast the Vegetables

Preheat your oven to 425°F. Prepare the tomatoes by quartering them, ensuring you remove any tough stem parts. In a large baking dish, combine the tomatoes, chopped onion, and whole garlic cloves. Drizzle with olive oil and season generously with salt, pepper, and optional red pepper flakes for some added heat. Toss everything to coat evenly and arrange in a single layer. Roast for about 1 hour, or until the tomatoes are tender and caramelized. Check at the hour mark, and if needed, extend the cooking time in 10-minute increments until they achieve a rich, golden hue.

Step 2: Blend the Soup

Once the vegetables are roasted, transfer them, along with any juices, into a soup pot. Add the vegetable broth, fresh basil, optional oregano, and cashew cream (or your chosen cream substitute). Bring the mixture to a boil over medium-high heat, then lower to a simmer. Using an immersion blender, purée the soup to your desired consistency. If you prefer a smoother texture, use a traditional blender. Ensure safety by not overfilling it and allowing steam to escape, covering with a kitchen towel as you blend.

Step 3: Adjust and Serve

Taste the blended soup and adjust the seasoning as necessary with additional salt and pepper. Serve hot, garnished with a few torn basil leaves for a fresh aromatic finish.

Recipe FAQs

Can I use canned tomatoes instead?

Yes, you can substitute fresh roma tomatoes with two 28 oz cans of whole tomatoes. Opt for San Marzano for best results. Drain them before roasting with garlic and onion, then follow the rest of the recipe.

What is a substitute for cashew cream?

If cashew cream is unavailable or you’re looking for a nut-free option, use 1 cup of coconut milk or silken tofu. Both provide a creamy texture while maintaining the dish’s vegan profile.

How long can I store leftovers?

The soup keeps well in the fridge for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally until hot.