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Roasted Tomato Basil Soup

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< 1 min read
Summary

When it’s tomato season, hopefully, you’ll have plenty growing in your backyard, but if not then look for them through your local CSA. Bookmark this soup for the fall months or make extra to store in the freezer for up to three months until you’re ready to enjoy it. It’s great hot or cold!

Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients

Roasted Vegetables
 2 lbs organic Roma tomatoes (cut in half and seeded)
 7 cloves garlic (peeled)
 2 medium yellow onion (cut into thick slices)
 3 tbsp vegetable broth (preferably homemade, no salt added)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
Soup
 28 oz organic San Marzano tomatoes (BPA-free can, no salt added)
 1 cup vegetable broth (preferably homemade, no salt added)
 ½ cup plant-based milk (plain, unsweetened)
 ½ cup basil (fresh)
 2 tsp oregano (dried)
 ½ tsp salt (optional)
 ½ tsp ground black pepper (optional)
 ½ tsp red pepper flakes (optional)

Directions

1

Preheat the oven to 400 degrees F.

2

In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.

3

Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.

4

Bake for 40 minutes.

5

While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.

6

Blend for 1–2 minutes or until completely smooth.

7

Once smooth, add this mixture to a large soup pot.

8

When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).

9

Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.

10

Bring the soup to a boil then simmer for 10–15 minutes.

11

Add red pepper and more salt and pepper to taste, if using.

Chef's Notes

Substitutions
While Roma tomatoes taste delicious in this soup, feel free to experiment with others that are available to you!

Layer it up
Top with cilantro or more basil.

Add nutritional yeast for a cheesy flavor.

Add whole roasted vegetables like broccoli or cauliflower to the blended soup.

Sprinkle with dukkah seasoning.

Ingredients

Roasted Vegetables
 2 lbs organic Roma tomatoes (cut in half and seeded)
 7 cloves garlic (peeled)
 2 medium yellow onion (cut into thick slices)
 3 tbsp vegetable broth (preferably homemade, no salt added)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
Soup
 28 oz organic San Marzano tomatoes (BPA-free can, no salt added)
 1 cup vegetable broth (preferably homemade, no salt added)
 ½ cup plant-based milk (plain, unsweetened)
 ½ cup basil (fresh)
 2 tsp oregano (dried)
 ½ tsp salt (optional)
 ½ tsp ground black pepper (optional)
 ½ tsp red pepper flakes (optional)

Directions

1

Preheat the oven to 400 degrees F.

2

In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.

3

Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.

4

Bake for 40 minutes.

5

While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.

6

Blend for 1–2 minutes or until completely smooth.

7

Once smooth, add this mixture to a large soup pot.

8

When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).

9

Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.

10

Bring the soup to a boil then simmer for 10–15 minutes.

11

Add red pepper and more salt and pepper to taste, if using.

Roasted Tomato Basil Soup