Roasted Tomato Basil Soup in a large pot with ladle. Garnished with basil

BEST Vegan Tomato Basil Soup

  • Author: Suzy Karadsheh
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves up to 6


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


  1. Heat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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