Vegan tomato soup with basil

Roasting the tomatoes before making the soup gives this homemade vegan tomato soup a wonderful flavour. Easy to make and a delicious and healthy lunch that everyone can enjoy.

What’s your favourite soup? Mine – and that of my children – has always been tomato. Not particularly the slightly orangey version that comes in a tin but this. A delicious homemade tomato soup, vegan of course, and made with fresh tomatoes, roasted slowly with onion, garlic and plenty of olive oil. Basil is essential too.

You’ll be surprised how easy this is to make. There’s minimal chopping involved and the oven does most of the hard work. You will need a blender but a stick blender will do the job just as well as a large jug blender. If you prefer just blend half of it if you like more texture to your soup.

Serve this soup with crusty bread, croutons or perhaps a toasted bagel for a more filling meal. A tin of chickpeas is a good addition too. It can be frozen for a convenient lunch or dinner on a busy day, or to enjoy later in the year when good quality fresh tomatoes are harder to come by.

If you like this you might also like this Jerusalem artichoke and celeriac soup or this spiced butternut squash and sweet potato soup.

How to make homemade vegan tomato soup with basil

I highly recommend that you roast the tomatoes before making this soup as it improves the flavour significantly.

5 from 1 vote

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Homemade vegan tomato soup with basil

Roasting the tomatoes before making the soup gives this homemade vegan tomato soup a wonderful flavour. Easy to make and a delicious and healthy lunch that everyone can enjoy.

Course Soup

Cuisine British

Keyword vegan tomato soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Cook Veggielicious

Ingredients

• 8 large ripe tomatoes quartered
• 1 onion sliced
• 3 cloves garlic peeled
• 2 tbsp olive oil
• handful basil leaves
• 500 ml vegetable stock
• 1 tbsp balsamic vinegar
• salt and pepper to taste

Instructions

1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

2. Place the tomatoes, onion, garlic and olive oil in a large roasting tin. Stir and roast for 20 minutes. Stir and return to the oven for a further 20 minutes. Add the basil leaves for the last five minutes.

3. Transfer to a large saucepan and add the vegetable stock, balsamic vinegar and season with salt and pepper to taste. 

4. Bring to the boil, then allow to simmer for 10 minutes before pulsing with a hand held blender* to the desired consistency. Serve immediately with bread.

Recipe Notes

*If you are using a jug blender allow to cool first.

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