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4.85 from 33 votes

Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan)

If you're searching for a delicious, creamy, soul-warming soup recipe (and a way to use or preserve tomatoes) - look no further! Please enjoy our freezer-friendly homemade roasted tomato basil soup, made with fresh tomatoes.
Prep Time20 mins
Cook Time1 hr
Course: Main Course, Soup
Keyword: homemade tomato soup, Roasted tomato basil soup, tomato basil soup with fresh tomatoes, Vegan
Servings: 3.5 quarts

Equipment

  • Stock pot or large saucepan
  • Baking sheet or roasting pan
  • Immersion blender (or blender)
  • Parchment paper (optional)

Ingredients

  • 5 pounds fresh tomatoes
  • 1 medium to large onion - yellow, sweet, or white
  • 4 celery stalks
  • 3 or 4 large carrots
  • 8 cloves garlic
  • 1 red bell pepper (optional)
  • 1 quart vegetable broth (4 cups)
  • 1 can unsweetened, full-fat coconut milk (14 oz)
  • 3 Tbsp olive oil
  • 1 bunch fresh basil (1/2 packed cup of leaves) or 3 Tbsp dry basil
  • 1/2 Tbsp Italian seasoning or "no salt seasoning"
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt and pepper, to taste
  • 1 pinch each of coriander and/or allspice (optional)

Instructions

  • Preheat oven to 425 F.
  • Wash and cut tomatoes into halves, quarters, or sixths (depending on size). Cut out tough center cores as needed. Leave cherry tomatoes whole. Leave skin and seeds in place.
  • On a lined baking tray (e.g. parchment paper) place cut tomatoes skin-side down in a single layer. Add peeled whole garlic cloves and optional sliced bell pepper. Drizzle with olive oil, sprinkle with salt and pepper.
  • Roast tomatoes, garlic, and optional bell pepper in the oven for 40-45 minutes, until soften and golden brown to lightly blackened in some spots.
  • While the tomatoes are roasting, prep and cook the celery, onions, and carrots.
  • Add olive oil to the bottom of a stockpot or sauce pan over medium heat on the stovetop. Once warm, add chopped onions, celery, and carrots. Sprinkle with salt and pepper. Simmer over medium-low heat until the onions become translucent, and the carrots and celery soft (about 15-20 minutes). Stir occasionally. Cover and remove from heat until the tomatoes are done roasting.
  • Carefully transfer the roasted tomatoes (and other pan contents/juices) to the pot.
  • Add all of the other called-for ingredients: vegetable broth, coconut milk, chopped fresh basil (or dry), and remaining seasonings: Italian seasoning, paprika, cumin and optional allspice and/or coriander. Allow the mixture to return to a low boil, stirring occasionally. 
  • Use an immersion blender to puree the soup until smooth right in the pot. Or carefully transfer the roasted tomato basil soup into a regular blender to puree in batches as needed.
  • Taste, add more salt and/or pepper if needed. If a thicker consistency is desired, simmer longer to reduce and thicken.
  • Serve and enjoy!
  • Store leftovers in the refrigerator and enjoy within one week.
  • Freeze extras in freezer-safe containers for up to one year (6 months for best quality).