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    Home » Recipes » Cooking Style

    Posted on: Nov 12, 2019 · This post may contain affiliate links ·

    Tomato Basil Soup (vegan option, paleo option, gluten-free)

    367 shares
    Jump to Recipe

    Vegan Tomato Basil Soup recipe with step by step photos. Tomato Basil Soup makes a perfect meal on a cold winter evening, or a delicious appetizer for a crowd.
    Roasted Tomato Basil Soup

    My sister hosts Thanksgiving every year and it's the one meal I look forward to most. My siblings and I start preparing the menu weeks in advance. We take our food very, very seriously! When I was still living back east, I was always in charge of dessert, specifically my famous 2 layer cakes. Here are a few I made over the years - Coconut Hummingbird Cake, Pumpkin Bundt Cake with Maple Cream Cheese Glaze, and Sour Cream Chocolate Cake with Almond Buttercream and Toasted Coconut.

    Back home, our Thanksgiving kicks off with appetizers which includes a homemade soup. By now you must be thinking, you don't really need appetizers on Thanksgiving and you're absolutely right. If you don't already know, I come from a family of big time foodies so appetizers are a must. We then feast on a delicious Thanksgiving dinner followed by dessert and coffee/tea. It's the BEST, and I'm so gonna miss spending Thanksgiving with my family!
    Vegan Tomato Basil Soup

    Since we kick off our Thanksgiving tradition with soup, here's a Roasted Tomato Basil Soup for your guests to whet their appetite. This Vegan Tomato Basil Soup is made with 3 pounds of fresh organic tomatoes (trust me, it's worth it) and onions roasted in the oven. This step is crucial in order to achieve that sweet tomato flavor. The roasted tomatoes and onions are then cooked with sauteed garlic, fresh basil, vegetable broth, and finally pureed. This soup makes 4 servings as a main course, however as an appetizer, this can easily feed up to 8-12 people. Hope you guys try it for Thanksgiving, or on a cold winter evening.
    Vegan Tomato Basil Soup

    tomato basil soup is:

    Flavorful
    Fresh and Light
    Vegan (omit cheese on top)
    Gluten-Free
    Healthy-ish
    Paleo (omit cheese on top)
    Comforting on a Cold Winter Night
    Perfect with Sourdough Grilled Cheese
    Delicious Appetizer (serves 8-12)
    Tomato Basil Soup

    how to make roasted tomato basil soup recipe step by step?

    Prep & Roast

    1. Preheat oven to 425 degrees.
    2. Cut 2 pounds of tomatoes into quarters. Slice the remaining 1 pound of cherry tomatoes into halves.
    3. Quarter 2 small onions.

    4. Place all the tomatoes and onions in a large baking tray (you'll need two). Season with salt, black pepper, and olive oil.
    5. Into the oven for 40 minutes. Stir halfway through.

    For the Soup

    1. In the meantime, chop the garlic, and set aside the basil leaves.
    2. Once the roasted tomatoes and onions are done, turn off the stove. Remove from the oven and set aside.

    3. Heat up a dutch oven castiron on medium heat, once hot, add 1 tablespoon of olive oil followed by crushed red pepper. Saute until the pepper sizzles - about 30 seconds.
    4. Add the garlic and cook for 45 seconds or so. Turn heat to low.
    5. Spoon all the tomatoes and onions into the pot. 
    6. Add vegetable broth. I added 3 cups because I prefer a thicker texture, you can add up to 4 cups total.
    7. Add all the fresh basil leaves.

    8. Bring all the contents of the soup to a boil. Cover with a lid, and let it simmer for 10 mins on low-medium heat.
    9. Once done, turn off the heat. Using a hand held blender, carefully blend on low speed. Alternatively, you can use a Vitamix to achieve a creamy texture.
    10. Soup is done. Taste and adjust seasonings.

    Garnish

    1. Garnish with fresh basil, black pepper, and parmesan cheese (optional). Enjoy with a sourdough grilled cheese sandwich (optional). Enjoy!


    Recipe Card

    Tomato Basil Soup

    Vegetarian, Gluten-Free, Vegan Option, Paleo Option, Whole30 Option
    Tomato Basil Soup makes a perfect meal on a cold winter evening, or a delicious appetizer for a crowd. 4 servings as main course. 8-12 servings as an appetizer.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Itaian
    Servings: 4 servings
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Calories: 222kcal
    Author: Nisha

    Ingredients

    Prep & Roast

    • 2 pounds organic roma tomatoes
    • 1 pound organic cherry/grape tomatoes
    • 2 small white onions
    • to taste sea salt
    • to taste black pepper
    • 3 tbsp extra virgin olive oil , for the tomatoes & onions

    For the Soup

    • 1 tablespoon extra virgin olive oil, for the saute
    • ½ - 1 teaspoon crushed red pepper, use 1 teaspoon for more heat
    • 8 cloves garlic, chopped
    • 1 ½ cups fresh basil leaves
    • all the roasted tomatoes and onions
    • 3 cups low-sodium vegetable broth

    Garnish

    • to taste parmesan cheese
    • fresh basil leaves, julienned

    Instructions

    Prep & Roast

    • Preheat oven to 425 degrees.
    • Cut 2 pounds of tomatoes into quarters. Slice the remaining 1 pound of cherry tomatoes into halves.
    • Quarter 2 small onions.
    • Place all the tomatoes and onions in a large baking tray. Season with salt, black pepper, and olive oil.
    • Into the oven for 40 minutes. Stir halfway through.

    For the Soup

    • In the meantime, chop the garlic, and set aside the basil leaves.
    • Once the roasted tomatoes and onions are done, turn off the stove. Remove from the oven and set aside.
    • Heat up a pot on medium heat, once hot, add 1 tablespoon of olive oil followed by crushed red pepper. Saute until the pepper sizzles - about 30 seconds.
    • Add the garlic and cook for 45 seconds or so. Turn heat to low.
    • Spoon all the tomatoes and onions into the pot.
    • dd vegetable broth. I added 3 cups because I prefer a thicker texture, you can add up to 4 cups total.
    • Add all the fresh basil leaves.
    • Bring all the contents of the soup to a boil. Close with a lid, and let it simmer for 10 mins on low-medium heat.
    • Once done, turn off the heat. Using a hand held blender, carefully blend on low speed. Alternatively, you can use a Vitamix to achieve a creamy texture.
    • Soup is done. Taste and adjust seasonings.

    Garnish

    • Garnish with fresh basil, black pepper, and parmesan cheese (optional). Enjoy with a sourdough grilled cheese sandwich (optional).

    Notes

     

    Nutrition

    Calories: 222kcalCarbohydrates: 21gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 24mgPotassium: 908mgFiber: 6gSugar: 11gVitamin A: 3383IUVitamin C: 53mgCalcium: 69mgIron: 1mg
    Keyword Soup
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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    367 shares

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    Comments

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      Recipe Rating




    1. Rini george says

      December 01, 2019 at 2:32 pm

      5 stars
      This soup is one of the best tomatoe soup I had ever had!!
      Thank you for sharing this delicious recipe.

      Reply
    2. Rini george says

      December 01, 2019 at 2:52 pm

      5 stars
      This is one of the best soups I had ever had!

      Reply
    3. Ritu Singh says

      January 23, 2020 at 2:38 pm

      5 stars
      This soup was so easy to make and so delicious. I did add some extra red pepper flakes because I like it spicier. My whole family loved it!

      Reply
    4. Tania says

      September 14, 2020 at 9:56 pm

      5 stars
      Thanks for this recipe! It’s so easy and delicious. Perfect weeknight meal for meatless Monday! I followed it exactly and the soup turned out perfect.

      Reply
    5. Shelly says

      January 24, 2021 at 8:55 am

      5 stars
      The best tomato soup I’ve ever had! My family absolutely loved it!! My husband even said “this was by far one of the top 3 soups I’ve ever tasted”. I thought it was going to be hard to make but it’s actually very easy. The only time consuming part is letting the tomatoes and onions bake for 40 min but during that time I prepped the other things along with the grilled cheese sandwiches & side salad I paired with the soup. Will definitely be making this recipe again for my family.
      Highly recommend everyone tries this recipe!

      Reply
      • honeywhatscooking says

        January 26, 2021 at 4:33 am

        Thanks so much for your sweet comment Shelly... I so appreciate it. So glad it was a hit!

        Reply
    6. Joti Sandhu says

      December 09, 2021 at 10:20 pm

      5 stars
      Best and easiest tomato soup recipe. It was delicious!

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


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