Creamy Roasted Tomato Basil Soup (Vegan)
This luxurious, plant-based soup elevates humble pantry staples into a sophisticated meal. By roasting vine-ripened tomatoes and garlic, we unlock deep, caramelized flavors that are perfectly balanced by a rich finish of coconut cream. It is a hearty, nourishing dish that proves you do not need dairy to achieve a velvety, restaurant-quality texture. Perfectly suited for a chilly evening, this soup is simple enough for weeknight dinners yet refined enough to impress any guest.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Contemporary Vegan
- Diet: Vegan
Ingredients
2.6 lb fresh vine-ripened tomatoes, halved
8 cloves garlic, unpeeled
2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
2 tbsp plant-based butter
2 medium yellow onions, thinly sliced
1 cup vegetable stock
0.5 cup full-fat coconut cream
1 cup fresh basil leaves, packed
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes and unpeeled garlic on a baking sheet; drizzle with olive oil, salt, and pepper.
Roast for 35-40 minutes until tomatoes are blistered and fragrant.
While roasting, melt plant-based butter in a pot over medium heat and sauté onions until caramelized.
Squeeze the roasted garlic out of their skins into the pot with the onions.
Add the roasted tomatoes and vegetable stock to the pot, simmering for 10 minutes.
Stir in the fresh basil and coconut cream.
Use an immersion blender to process the soup until smooth and creamy.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months. For an extra punch of flavor, garnish with fresh basil ribbons or toasted pine nuts.