Imagine a soup so rich, so vibrant, and so incredibly delicious that it transforms simple vegetables into a culinary masterpiece. This Vegan Roasted Tomato Basil Soup is not just a recipe; it's a flavor explosion that will make you forget all your preconceived notions about plant-based cooking. With caramelized tomatoes, aromatic basil, and a silky smooth texture, this soup is about to become your new obsession – guaranteed to warm your soul and tantalize your taste buds in every single spoonful!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Wash and halve the tomatoes, removing any stems. Place the tomato halves cut-side up on the prepared baking sheet.
- Chop the onion into medium-sized pieces and scatter around the tomatoes. Mince the garlic cloves and sprinkle over the tomatoes and onions.
- Drizzle the olive oil evenly over the tomatoes, onions, and garlic. Season generously with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, until the tomatoes are caramelized and slightly charred at the edges, which will intensify their natural sweetness.
- Remove the roasted vegetables from the oven and transfer to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat.
- Tear the fresh basil leaves and add them to the pot. Simmer for an additional 5 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender and blend until smooth.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a bit more vegetable broth to reach desired consistency.
- Serve hot, garnished with additional fresh basil leaves. Optional: Add a drizzle of olive oil or a sprinkle of black pepper on top before serving.
Tips
- Choose ripe, high-quality tomatoes for the most intense flavor. Roma or vine-ripened tomatoes work best.
- Don't rush the roasting process – letting the tomatoes caramelize slowly develops deep, sweet notes.
- Use fresh basil leaves for maximum aromatic impact. If possible, add them just before blending to preserve their bright flavor.
- For extra creaminess, you can add a splash of plant-based cream or nutritional yeast when blending.
- If you prefer a smoother texture, strain the soup through a fine-mesh sieve after blending.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Experiment with garnishes like toasted pine nuts, a swirl of vegan pesto, or crispy croutons for added texture.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
