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 pulls this soup together, providing a rich and luxurious finish that you won't miss the heavy cream!
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 tablespoon 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 ½ 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.
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.