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homemade vegan tomato soup with basil

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


  • 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


  • 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.


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