Yes, you can have a rich, absolutely delicious, to-die-for roasted tomato basil soup that is vegan, gluten-free, and Mediterranean diet-approved! Layers of goodness and flavor in this easy vegan tomato soup, from fresh herbs like basil and thyme, to aromatics, sweet roasted carrots, and a couple warm spices.
Make a large batch to freeze for later! Be sure to grab my tips and watch the video below to see how I make this tomato soup!
It seems everyone has their favorite version of tomato soup. Some love grandma’s creamy tomato soup, and some are into a chunky version. Some are just as satisfied with canned tomato soup.
I’m not much of a snob when it comes to tomato soup or tomato bisque (which are not the same thing, by the way.)
But, like most people, I do have a favorite and it’s, by far, this vegan tomato basil soup… (I made a video below to show you how I make it!)
Next to my simple Italian minestrone, this roasted tomato basil soup is the perfect transition into fall! Actually, I’ll eat this soup year-round really. And good news is, you can make a larger batch to freeze and enjoy later (I have all the details below!)
Vegan Roasted Tomato Basil Soup Recipe
There is so much I love about this roasted tomato basil soup. First, this is a heart-healthy, Mediterranean diet-approved tomato soup. Vegan. Gluten free. And it’s pretty much, as my teenage kid would say, “flavor bomb!”
The flavoring process begins immediately with roasting our tomatoes as the base for this awesome soup. If you’ve been reading this blog for a time, you’ve probably seen my simple roasted tomatoes (so worth a try, btw) and know how much I love them! Tomatoes are just that much sweeter and deeper in flavor when roasted, so this first, easy step is so important.
But, another secret ingredient here is roasted carrots. I use just a couple of carrots to add another note of sweet earthiness.
The finishing touches are just as important to me. I love adding a splash of lime juice to kinda wake everything up and a generous drizzle of good extra virgin olive oil–I used Private Reserve Greek EVOO–which gives this tomato soup a rich, luxurious finish that you won’t miss the heavy cream whatsoever (more on this later.)
How to Make this Vegan Tomato Basil Soup
1. Toss tomato halves and carrots with some awesome extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil) and season with Kosher salt and pepper. (Doing this in a large mixing bowl helps ensure that all the tomatoes and carrots get coated well with the olive oil.)
Spread evenly on a large sheet pan and roast in high-heated oven (450 degrees F) for about 30 minutes or so. Let cool for 10 minutes.
2. Place the cooled roasted tomatoes and carrots in the large bowl of a food processor, fitted with a blade. Add a tiny bit of water (not more than 1/4 cup)
2. b) Blend, baby, blend…till you reach a creamy consistency.
3. Now, gab a large cooking pot (I like to use something heavy like a cast iron Dutch oven). Heat a bit of extra virgin olive oil and get your onions cooking, then add the garlic and cook briefly until fragrant.
Bring this party to a boil, then cover partway and let simmer for about 20 to 25 minutes. (Pour yourself some wine and enjoy the amazing smells happening in your kitchen!!!)
A few important finishing touches!
Just a few finishing touches take this vegan tomato soup to a new level of delicious. These are all totally optional, but do make a difference.
Once you transfer the hot soup to serving bowls, add a splash of lime juice and a generous drizzle of a high quality extra virgin olive oil. Since I used Private Reserve Greek extra virgin olive oil in cooking it, I do finish it with the same exquisite oil to add depth and a luxurious velvety finish!
Any crusty bread will do, but I love to add grilled slices of bread to dip in or to serve along this tomato soup. It’s so easy to do, just brush the bread slices on both sides with a bit of extra virgin olive oil. Heat a skillet or griddle and grill the bread on one side until it firms up and turns a nice golden color, then turn over and grill on the other side briefly.
Can you Freeze Tomato Soup?
Lucky for us, since this is a vegan tomato basil soup and there is no dairy or any cream involved, it freezes well!
So, if you have ample supply of tomatoes, you can totally make an extra batch or two of this soup to freeze for later use (should keep 3 to 6 months if properly frozen.) Make sure the soup has completely cooled off before pouring into freezer-safe containers. I like to divide this soup up into smaller containers or freezer bags, that way, it’s easy to pull out just what you need.
Thaw in the fridge overnight, and use medium heat to warm up (you may need to add a little more liquid.)
Variations and Adaptations to this tomato basil soup
- If you prefer a super smooth tomato basil soup, you can add a little more liquid to your soup and carefully use an immersion blender, before you serve, to blend everything some more.
- To add a bit of a deeper, smoky finish, add a good pinch of smoked paprika
- And if you’re into spicy, you can roast a couple jalapeno peppers with the tomatoes and carrots and blend them in as part of the soup base.
Watch the Video for How to Make this Vegan Tomato Soup:
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BEST vegan roasted tomato basil soup you’ll find! Perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh herbs (basil and thyme) and warm spices. Quality extra virgin olive oil (Private Reserve Greek olive oil) pulls this soup together, providing a rich and luxurious finish that you won’t miss the heavy cream!
- 3 lb Roma tomatoes, halved
- 2 to 3 carrots, peeled and cut into small chunks
- Extra virgin olive oil (I used Private Reserve Greek olive oil)
- Salt and pepper
- 2 medium yellow onions, chopped
- 5 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 2 oz fresh basil leaves
- 3 to 4 fresh thyme springs (2 tsp thyme leaves)
- 1 tsp dry oregano
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 2 1/2 cups water
- Splash of lime juice, optional
- Grilled French baguette or crusty bread of choice for serving
- Heat oven to 450 degrees F.
- In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
- Transfer to a large baking sheet and spread well in one layer. Roasted in heated oven for about 30 minutes. When ready, remove from heat and set aside for about 10 minutes to cool.
- Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
- In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
- Remove thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgin olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!
- Cook’s Tip for Storing Leftovers: If you have any leftovers, you can refrigerate in tight-lid glass containers for 3 to 4 days. Make sure the soup is completely cooled before storing.
- Can you freeze this tomato basil soup? YES! Because this is a dairy-free vegan tomato basil soup and there is no cream involved at all, it is the perfect tomato soup to freeze. Simply cool the soup before storing in tight-lid, freezer-safe containers. Freeze for later use (3 to 6 months or so.) Thaw in fridge overnight and use medium heat to warm up.
- Variations: If you’re looking for a bit of a smoky finish, add a good pinch of smoked paprika. Or, to spice things up, roast some jalapeno pepper and blend them along with the tomatoes and carrots.
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil. From our spice collection: ground cumin and sweet paprika.
- Visit The Mediterranean Dish Shop to view our Olive Oil Bundle, Ultimate Mediterranean Spice Bundle and more!
- Category: Soup
- Method: Roasted and Stovetop
- Cuisine: Mediterranean
Keywords: Tomato basil soup, roasted tomato basil soup, vegan tomato soup, dairy free tomato soup