Roasted Tomato Basil Soup

Made from fresh tomatoes, this easy Roasted Tomato Basil Soup recipe is homemade at its BEST. It’s a healthy fresh tomato soup that is dairy free and gluten free. Discover how to make a vegan soup creamy!

Course Appetizer, Side Dish, Soup

Cuisine American

Prep Time 15

Cook Time 2 25

Total Time 2 40

Servings

Calories 145kcal

Author Sharon Rhodes

Ingredients

12 ripe tomatoes
1/4 cup freshly chopped basil leaves ( reserve a handful for garnish )
1 tsp organic cane sugar
4 cloves garlic peeled and smashed
3 tbsp olive oil split
1 tbsp Earth Balance ( or butter for non vegans )
1 small onion
15 oz. can tomato sauce
4 cups vegetable broth
2 cups of water
2 tbsp tomato paste
sea salt & freshly ground pepper to taste

Instructions

Preheat the oven to 415 and line a baking sheet with parchment paper
Slice the tomatoes in half and, using a small spoon remove the seeds by gently scooping them out. Slice the tomatoes opposite from the stem so they are easier to seed!
Slide them onto the prepared baking sheet along with the garlic and the basil leaves. Toss everything with 2 tbsp of the olive oil then sprinkle on the sugar, sea salt & pepper. Stir everything well ( I massage using clean fingers), then turn all the tomatoes so the cut side is up.
Roast for 20 minutes, until the tomatoes begin to crisp on the top.
Meanwhile, caramelize the onions. In a large soup pot, heat 1 tbsp of the olive oil with the Earth Balance (or butter) over medium-low heat. Once it's warmed, add in the onions with a touch of sea salt & pepper. Stir well and continue stirring periodically for about 10 minutes until they are browned and caramelized.
Once the tomatoes are roasted, slide the contents of the baking sheet into the soup pot with the onions and stir well
Mix in the rest of the ingredients, bring them to a boil over medium-high heat, then lower to a simmer for about 45 minutes.
Remove the pot from the heat and set on the counter ( I place mine on a flat tea towel ). Using an immersion blender, pulse until you reach your desired soup consistency.
Add in more fresh basil or stir in some coconut or regular milk for a creamier flavour.
Serve warm. We serve with grilled cheese sandwiches!
This soup will keep covered in the fridge for up to 3 days.

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