Easy Vegan Fresh Tomato Basil Soup
Easy Vegan Fresh Tomato Basil Soup- this creamy vegan roasted tomato soup is made from scratch with a bounty of fresh, garden grown tomatoes.
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Summer is tomato season (and my garden is overflowing with them), so I had to include a recipe for classic tomato basil soup. This soup is made from scratch using fresh tomatoes that are roasted to perfection in the oven.
Easy Vegan Fresh Tomato Basil Soup
Ingredients:
2 1/2 lbs tomatoes (I used a mix of whatever was growing in my garden)
3 tbsp olive oil (plus more for drizzling tomatoes before roasting)
1 sweet onion, diced
3 cloves garlic, diced
1 1/2 cups chopped carrots
1 1/2 cups low sodium vegetable broth
1/2 cup coconut milk (plus more for drizzling on top)
1/4 cup fresh basil leaves, chopped
2 tsp smoked paprika
Salt and pepper to taste
Directions:
Preheat the oven to 450 degrees Fahrenheit.
Slice the tomatoes in half and place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook for 25 minutes or until the tomatoes are concentrated and beginning to caramelize.
Add the olive oil, garlic, chopped carrots and onion to a large sauce pan. Cook on medium heat for 5-8 minutes or until the carrots have soften and the onion is translucent.
Add the low-sodium vegetable broth, coconut milk, fresh basil leaves, paprika and salt and pepper and cook for 5 minutes, stirring occasionally. Use an immersion blender to blend or transfer the soup to a high-powered blender. Let cool slightly, drizzle with coconut milk and enjoy!
Easy Vegan Fresh Tomato Basil Soup
Ingredients
- 2 1/2 lbs tomatoes (I used a mix of whatever was growing in my garden)
- 3 tbsp olive oil (plus more for drizzling tomatoes before roasting)
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups carrots, chopped
- 1 1/2 cups low-sodium vegetable broth
- 1/2 cup coconut milk (plus more for drizzling on top)
- 1/4 cup fresh basil leaves, chopped
- 2 tsp smoked paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Slice the tomatoes in half and place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook for 25 minutes or until the tomatoes are concentrated and beginning to caramelize.
- Add the olive oil, garlic, chopped carrots and onion to a large sauce pan. Cook on medium heat for 5-8 minutes or until the carrots have soften and the onion is translucent.
- Add the low-sodium vegetable broth, coconut milk, fresh basil leaves, paprika and salt and pepper and cook for 5 minutes, stirring occasionally. Use an immersion blender to blend or transfer the soup to a high-powered blender. Let cool slightly, drizzle with coconut milk and enjoy!
Looking for more easy vegan soup recipes?
Crock Pot Creamy Vegan Tortilla Soup
Crock Pot Vegan Butternut Squash Soup
Crock Pot Vegan Carrot Ginger Soup
Vegan Slow Cooker Chickpea Vegetable Stew
Did you try this recipe? I’d love to see the results! If you enjoyed making this Easy Vegan Fresh Tomato Basil Soup, or any of my other easy plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
