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!
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 is, by far, this vegan tomato basil soup.
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!)
What is the difference between tomato soup and tomato bisque?
One basic question but could be helpful to cover here is the difference between tomato bisque and tomato soup. A traditional bisque would involve shellfish stock (like lobster or crab stock), and you would use some sort of cream to enrich it. But this is not the case with tomato soup, which would rely on vegetable or chicken stock and would not require cream.
I don’t use any cream whatsoever, but this creamy vegan tomato soup is every bit as rich and flavorful.
Vegan roasted tomato basil soup!
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 do you make vegan tomato soup from scratch?
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 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:
- Add a splash of citrus! Once you transfer the hot soup to serving bowls, add a splash of lime juice. This will brighten up the soup and round out its flavor.
- Add 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! Or, if you have some homemade basil pesto, spoon some on top of your soup!
- To serve, grilled crusty bread! Slice up some of your favorite crusty bread and give it a brush 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?
YES! Lucky for us, since this is a vegan tomato basil soup and there is no dairy or any cream (not even cashew cream) involved, it will freeze 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.)
- 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.
Have More Tomatoes to Use Up?
More Soup Recipes to Try:
Easy Roasted Tomato Basil Soup
- 3 lb Roma tomatoes halved
- 2 to 3 carrots peeled and cut into small chunks
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- 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 paprika
- 1/2 tsp ground cumin
- 2 1/2 cups water
- Splash of lime juice optional
- 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. Roast in heated oven for about 30 minutes. When ready, remove from the 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 the 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 virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!
- 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.
- Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe.
*This post originally appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers’ benefit. Enjoy!