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.
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).