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.

What to serve with this 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.

Can you freeze this soup?

Yes. 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.

Pin homemade vegan tomato soup with basil for later

How to make homemade vegan tomato soup with basil

If you have made this recipe and loved it please consider leaving a comment and rating below.

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

Homemade vegan tomato soup with basil

Cook Veggielicious

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Soup

Cuisine British

Servings 4

Ingredients

 

MetricUS customary

 

1x2x3x

• 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

 

• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• 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.
• Transfer to a large saucepan and add the vegetable stock, balsamic vinegar and season with salt and pepper to taste. 
• 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.

Notes

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

Keyword vegan tomato soup

Tried this recipe?Let us know how it was!

Here's another delicious way to use up fresh tomatoes - this tomato curry is one of my all-time favourite recipes.

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox.