Creamy Roasted Tomato Basil Soup

Introduction

Creamy Roasted Tomato Basil Soup is a comforting, delicious, and soul-warming vegan recipe perfect for using up fresh tomatoes. This recipe is adapted from a family favorite and is great for the end of summer or early fall. The aroma of roasted tomatoes, garlic, and basil fills the kitchen, making your mouth water in anticipation.

The first bite is like a symphony of flavors, with the sweet and tangy taste of tomatoes, the earthy flavor of basil, and the creaminess of coconut milk. It’s a truly satisfying and comforting soup that will become a staple in your household.

Imagine sitting by the window on a chilly day, sipping a warm bowl of Creamy Roasted Tomato Basil Soup, feeling the texture of the smooth soup and the crunch of croutons, and smelling the aroma of fresh basil and tomatoes.

Why You’ll Love This Recipe

This recipe stands out for its use of fresh tomatoes, which provides a rich and flavorful base for the soup. The process of roasting the tomatoes brings out their natural sweet and savory flavors, adding depth to the dish.

Another advantage of this recipe is its freezer-friendly nature, making it perfect for preserving the harvest and enjoying the soup throughout the year. You can also customize the recipe by adding other herbs like oregano or thyme for a different flavor profile.

Whether you’re a vegan or just looking for a delicious and comforting soup, this Creamy Roasted Tomato Basil Soup is sure to become a favorite. The creamy texture, the flavorful broth, and the aroma of basil and tomatoes will make you feel like you’re treating yourself to a special meal.

Ingredients

5 pounds fresh tomatoes
1 medium to large white or sweet yellow onion
3-4 large carrots
4 stalks celery
8 cloves garlic
1 red bell pepper (optional)
1 quart (4 cups) vegetable broth
3 tablespoons olive oil
1 can (14 oz) unsweetened full-fat coconut milk
½ cup packed fresh basil leaves or 3 tablespoons dried basil
½ tablespoon Italian seasoning or “no salt seasoning”
½ teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste
Optional: 1 pinch each of allspice and coriander

Ingredient Notes & Substitutions

The fresh tomatoes are the star of the show in this recipe, providing a rich and flavorful base for the soup. You can use any variety of tomato you like, but heirloom or cherry tomatoes work particularly well.

The basil adds a bright and herby flavor to the soup, while the garlic provides a depth of flavor. You can also add other herbs like oregano or thyme to give the soup a different flavor profile.

The coconut milk adds a creamy texture to the soup, making it feel like a special treat. If you don’t have coconut milk, you can substitute it with a high-fat plant-based milk or heavy whipping cream.

When it comes to seasonings, you can customize the recipe to your taste. The Italian seasoning and cumin add a warm and aromatic flavor, while the paprika provides a smoky depth. Feel free to experiment with different spices and herbs to find the combination that works best for you.

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Wash and de-stem the 5 pounds of fresh tomatoes. Depending on their size, cut them into halves, quarters, or sixths; leave cherry tomatoes whole. Remove any tough center cores.
Peel the 8 cloves of garlic. If using, de-stem and slice the 1 red bell pepper.
Arrange the cut tomatoes, peeled whole garlic cloves, and optional sliced red bell pepper in a single layer on a baking or roasting pan, ideally lined with parchment paper. Place tomatoes skin-side down as much as possible.
Drizzle the vegetables on the pan with approximately 1-2 tablespoons of the olive oil and sprinkle with salt and pepper to taste.
Roast the tomatoes, garlic, and optional red bell pepper in the preheated oven for 45-55 minutes, or until they are soft, golden brown, and slightly blackened in some spots.
While the tomatoes are roasting, chop the 1 medium to large white or sweet yellow onion, 3-4 large carrots, and 4 stalks of celery.
Heat the remaining 1-2 tablespoons of olive oil in a large stockpot or saucepan over medium heat until warm.
Add the chopped onion, carrots, and celery to the pot. Sprinkle with salt and pepper to taste.
Simmer the vegetables over medium-low heat for about 15-20 minutes, stirring occasionally, until the onions become translucent and the carrots and celery are soft. Cover the pot and remove from heat if finished before the roasted vegetables are ready.
Once roasted, carefully transfer the roasted tomatoes, garlic, and optional bell pepper, along with any pan juices, into the pot with the sautéed mirepoix.
Add the 1 quart (4 cups) vegetable broth, 1 can (14 oz) unsweetened full-fat coconut milk, ½ cup packed fresh basil leaves (or 3 tablespoons dried basil), ½ tablespoon Italian seasoning (or “no salt seasoning”), ½ teaspoon cumin, ½ teaspoon paprika, and optional 1 pinch each of allspice and coriander.
Stir to combine all ingredients and allow the mixture to return to a low boil, stirring occasionally.
Puree the soup directly in the pot using an immersion blender until smooth. Alternatively, carefully transfer the hot soup in batches to a regular blender and blend until smooth.
Taste the soup and add more salt and/or pepper to taste, if needed. If a thicker consistency is desired, continue to simmer the soup over low heat, stirring occasionally, to allow it to reduce and thicken further.
Serve the Creamy Roasted Tomato Basil Soup hot.

Visual Guide & Tips

As you roast the tomatoes, you’ll notice they start to release their juices and become tender. This is when you know they’re ready to be blended into the soup.

When simmering the vegetables, make sure to stir occasionally to prevent them from sticking to the bottom of the pot. You can also add a pinch of salt to help bring out their natural flavors.

When blending the soup, be careful not to over-blend, as this can make the soup too thin. You want to maintain a smooth and creamy texture.

Expert Tips & Troubleshooting

One common mistake people make when making this soup is not roasting the tomatoes long enough. This can result in a soup that lacks depth and flavor. To avoid this, make sure to roast the tomatoes for at least 45 minutes, or until they’re soft and golden brown.

Another common issue is the soup being too thick or too thin. To fix this, you can adjust the amount of vegetable broth or coconut milk to achieve the desired consistency. You can also add a little more olive oil to thin out the soup if needed.

If you find that your soup is lacking flavor, you can try adding more Italian seasoning or cumin to give it a boost. You can also add a pinch of salt or pepper to taste.

Here are some additional tips to keep in mind:

Use high-quality ingredients, such as fresh and flavorful tomatoes, to ensure the best flavor.
Don’t over-blend the soup, as this can make it too thin and lose its creamy texture.
Experiment with different spices and herbs to find the combination that works best for you.
Consider adding other ingredients, such as spinach or kale, to increase the nutritional value of the soup.

Storage & Freezing

This Creamy Roasted Tomato Basil Soup is perfect for meal prep or freezing for later. You can store it in the refrigerator for up to a week or freeze it for up to a year.

To freeze, simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag. When you’re ready to eat it, simply thaw it overnight in the refrigerator or reheat it on the stovetop or in the microwave.

Here are some tips for reheating the soup:

Reheat the soup over low heat, stirring occasionally, to prevent it from burning or sticking to the bottom of the pot.
Add a little more vegetable broth or coconut milk if the soup has thickened too much during storage.
Consider adding some fresh basil or spinach to give the soup a fresh and vibrant flavor.

Frequently Asked Questions (FAQ)

Here are some common questions people have about this recipe:

Can I use canned tomatoes instead of fresh tomatoes? Yes, you can use 70 ounces of canned crushed tomatoes as a substitute for 5 pounds of fresh tomatoes.
What can I use instead of coconut milk? You can use heavy whipping cream or a high-fat plant-based milk as a substitute for coconut milk.
How long does the soup last in the refrigerator? The soup can be stored in the refrigerator for up to a week.
Can I freeze the soup? Yes, you can freeze the soup for up to a year. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag.
How do I reheat the soup? You can reheat the soup over low heat, stirring occasionally, or in the microwave. Add a little more vegetable broth or coconut milk if the soup has thickened too much during storage.
Can I customize the recipe with different spices and herbs? Yes, you can experiment with different spices and herbs to find the combination that works best for you. Some options include oregano, thyme, and rosemary.

Conclusion

This Creamy Roasted Tomato Basil Soup is a delicious and comforting vegan recipe perfect for any time of the year. With its rich flavor and freezer-friendly nature, it’s a great way to enjoy fresh tomatoes year-round.

Whether you’re a vegan or just looking for a healthy and satisfying meal, this soup is sure to become a staple in your household. So go ahead, give it a try, and enjoy the warmth and comfort it brings!

Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback.