Introduction
Creamy Roasted Tomato Basil Soup is the perfect comfort food for any time of the year. Imagine a warm, rich bowl of goodness that combines the sweetness of roasted tomatoes, the brightness of fresh basil, and the creaminess of coconut milk. This vegan soup is a game-changer for anyone looking for a delicious and satisfying meal. The aroma of roasted tomatoes and basil will fill your kitchen, making your mouth water in anticipation.
The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. With just a few simple steps, you can create a soup that’s not only delicious but also packed with nutrients. The roasted tomato flavor is the star of the show, and when combined with fresh basil, it creates a truly unforgettable taste experience.
In this recipe, we’ll take you through the process of creating the perfect Creamy Roasted Tomato Basil Soup. From the initial roasting of the tomatoes to the final blending of the soup, we’ll guide you every step of the way. So, let’s get started and make some delicious soup! If you’re looking for more soup recipes, be sure to check out our collection.
Why You’ll Love This Recipe
This Creamy Roasted Tomato Basil Soup recipe is a vegan’s dream come true. It’s made with fresh, wholesome ingredients and is completely free from animal products. The use of fresh tomatoes gives the soup a natural sweetness, while the coconut milk adds a rich and creamy texture. The best part is that it’s incredibly versatile and can be customized to suit your taste preferences.
One of the unique features of this recipe is the use of roasted tomatoes. Roasting the tomatoes brings out their natural sweetness and adds a depth of flavor that’s hard to replicate with raw tomatoes. The basil adds a bright and refreshing flavor that complements the richness of the coconut milk perfectly. Whether you’re a vegan or just looking for a delicious and healthy meal option, this Creamy Roasted Tomato Basil Soup is sure to become a favorite. For more creamy recipes, visit our website.
The creamy roasted tomato basil soup is also very easy to make and requires minimal supervision. Just throw all the ingredients into a pot and let the magic happen. The result is a soup that’s not only delicious but also packed with nutrients and fiber. You can also try making it in a slow cooker for an even easier meal.
Ingredients
- 5 pounds fresh tomatoes (any size or variety)
- 1 medium to large white or sweet yellow onion
- 3 to 4 large carrots
- 4 stalks celery
- 8 garlic cloves
- 1 red bell pepper (optional)
- 1 quart (4 cups) vegetable broth
- 1 can (14 oz) full-fat unsweetened coconut milk
- 3 tablespoons olive oil
- 1 bunch (½ cup packed) fresh basil leaves or 3 tablespoons dry basil
- ½ tablespoon Italian seasoning or “no salt seasoning”
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional: pinch each of coriander and/or allspice
Ingredient Notes & Substitutions
If you can’t find fresh tomatoes, you can use canned tomatoes as a substitute. However, keep in mind that the flavor and texture will be slightly different. You can also use different types of milk, such as almond or soy milk, but the coconut milk gives the soup a unique richness and creaminess.
The basil is a key ingredient in this recipe, and it’s best to use fresh basil for the best flavor. However, if you can’t find fresh basil, you can use dry basil as a substitute. Just be sure to adjust the amount according to your taste preferences.
The spices in this recipe are also very important, and you can customize them to suit your taste preferences. The cumin and paprika add a smoky depth to the soup, while the Italian seasoning adds a bright and refreshing flavor.
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- Wash and cut the 5 pounds fresh tomatoes into halves, quarters, or sixths, depending on their size. Remove any tough center cores as needed, leaving cherry tomatoes whole. Keep the skins and seeds intact for flavor and nutrients.
- Arrange the cut tomatoes, skin-side down where possible, in a single layer on a baking sheet, optionally lined with parchment paper for easier cleanup. Add the 8 peeled whole garlic cloves and the optional 1 red bell pepper, cut into slices, to the tray.
- Drizzle 1 tablespoon of the olive oil over the tomatoes, garlic, and bell pepper, then sprinkle with salt and pepper to taste.
- Roast the tomatoes, garlic, and optional bell pepper in the preheated oven for approximately 40-55 minutes, until they are soft and range from golden brown to lightly blackened in spots.
- While the tomatoes are roasting, wash and chop the 1 medium to large white or sweet yellow onion, 4 stalks celery, and 3 to 4 large carrots.
- Add the remaining 2 tablespoons olive oil to the bottom of a large stockpot or saucepan set over medium heat on the stovetop.
- Once the pot is warm, add the chopped onion, celery, and carrots. Sprinkle with salt and pepper to taste.
- Simmer the vegetables, covered, over a medium-low heat for about 15 to 20 minutes, stirring occasionally, until the onions become translucent and the carrots and celery are soft. Remove from heat and set aside, covered, if done before the tomatoes finish roasting.
- Carefully transfer the roasted tomatoes, garlic, and optional bell pepper, along with any accumulated pan juices, into the pot with the sautéed carrots, onion, and celery.
- Add the 1 quart (4 cups) vegetable broth, 1 can (14 oz) full-fat unsweetened coconut milk, 1 bunch (½ cup packed) fresh basil leaves (or 3 tablespoons dry basil), ½ tablespoon Italian seasoning (or “no salt seasoning”), ½ teaspoon cumin, ½ teaspoon paprika, and the optional pinch each of coriander and/or allspice to the pot.
- Stir to combine all ingredients and allow the mixture to return to a low boil, stirring occasionally.
- Puree the soup until smooth directly in the pot using an immersion blender. Alternatively, carefully transfer the hot soup in batches to a regular blender to puree. Use caution as the soup will be hot.
- Taste the homemade roasted tomato basil soup and adjust seasoning with additional salt and/or black pepper if needed.
- If a thicker consistency is desired, continue to simmer the soup longer, allowing it to reduce and thicken further.
- Serve the soup hot, or allow it to cool completely before storing in the refrigerator for up to one week or freezing in freezer-safe containers for up to one year (best quality within 6 months).
Visual Guide & Tips
As you’re making the soup, be sure to check on the tomatoes periodically to ensure they’re not burning. You want them to be soft and lightly blackened, but still retain their natural sweetness.
When pureeing the soup, be careful not to over-blend, as this can make the soup too thin. You want to maintain a creamy texture, so blend until smooth and then stop.
If you’re using an immersion blender, be sure to blend the soup in batches to avoid splashing. This will also help to prevent the soup from becoming too thin.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making this soup is not roasting the tomatoes long enough. This can result in a soup that’s not as flavorful or creamy as it could be. To avoid this, be sure to roast the tomatoes for at least 40-55 minutes, or until they’re soft and lightly blackened.
Another common mistake is not using enough coconut milk. This can result in a soup that’s too thin or watery. To avoid this, be sure to use the full 14 oz can of coconut milk, and adjust the amount of vegetable broth accordingly.
If you find that your soup is too thick, you can always thin it out with a little more vegetable broth. Conversely, if you find that your soup is too thin, you can always simmer it for a few more minutes to reduce the liquid and thicken the soup.
What Went Wrong?
There are several things that can go wrong when making this soup, but don’t worry, we’ve got you covered. Here are a few common issues and how to fix them:
- Soup is too thin: This can be fixed by simmering the soup for a few more minutes to reduce the liquid and thicken the soup. You can also add a little more coconut milk to enrich the soup.
- Soup is too thick: This can be fixed by adding a little more vegetable broth to thin out the soup. You can also add a little more water if you prefer a thinner consistency.
- Soup lacks flavor: This can be fixed by adding more spices or herbs to taste. You can also try roasting the tomatoes for a longer period to bring out their natural sweetness.
Storage & Freezing
This soup can be stored in the refrigerator for up to one week or frozen in freezer-safe containers for up to one year. When freezing, be sure to label the containers with the date and contents, and store them in the freezer at 0°F (-18°C) or below.
When reheating the soup, be sure to heat it slowly over low heat, stirring occasionally, until the soup is hot and steaming. You can also reheat the soup in the microwave, but be careful not to overheat, as this can result in a soup that’s too hot or unevenly heated.
FAQs
Here are some frequently asked questions about this recipe:
- Q: Can I use canned tomatoes instead of fresh tomatoes? A: Yes, you can use canned tomatoes as a substitute, but keep in mind that the flavor and texture will be slightly different.
- Q: Can I use different types of milk instead of coconut milk? A: Yes, you can use different types of milk, such as almond or soy milk, but the coconut milk gives the soup a unique richness and creaminess.
- Q: Can I add other spices or herbs to the soup? A: Yes, you can customize the soup to suit your taste preferences by adding other spices or herbs. Just be sure to taste and adjust as you go.
- Q: Can I make this soup in advance? A: Yes, you can make this soup in advance and store it in the refrigerator or freezer for later use.
- Q: Is this soup suitable for vegans? A: Yes, this soup is vegan-friendly and made with plant-based ingredients.
- Q: Can I serve this soup as a main course? A: Yes, you can serve this soup as a main course, especially if you add some crusty bread or a side salad.
Conclusion
Creamy Roasted Tomato Basil Soup is a delicious and satisfying meal that’s perfect for any time of the year. With its rich and creamy texture, and its bright and refreshing flavor, this soup is sure to become a favorite. Whether you’re a vegan or just looking for a healthy and delicious meal option, this soup is a great choice.
So go ahead, give this recipe a try, and enjoy the delicious and comforting taste of Creamy Roasted Tomato Basil Soup. And don’t forget to share your creations with me on social media by tagging me @EvasRecipes or pinning it on Pinterest. Happy cooking!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes!
Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan)
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Wash and cut the 5 pounds fresh tomatoes into halves, quarters, or sixths, depending on their size.
- Arrange the cut tomatoes, skin-side down where possible, in a single layer on a baking sheet, optionally lined with parchment paper for easier cleanup.
- Drizzle 1 tablespoon of the olive oil over the tomatoes, garlic, and bell pepper, then sprinkle with salt and pepper to taste.
- Roast the tomatoes, garlic, and optional bell pepper in the preheated oven for approximately 40-55 minutes, until they are soft and range from golden brown to lightly blackened in spots.
- While the tomatoes are roasting, wash and chop the 1 medium to large white or sweet yellow onion, 4 stalks celery, and 3 to 4 large carrots.
- Add the remaining 2 tablespoons olive oil to the bottom of a large stockpot or saucepan set over medium heat on the stovetop.
- Once the pot is warm, add the chopped onion, celery, and carrots. Sprinkle with salt and pepper to taste.
- Simmer the vegetables, covered, over a medium-low heat for about 15 to 20 minutes, stirring occasionally, until the onions become translucent and the carrots and celery are soft.
- Carefully transfer the roasted tomatoes, garlic, and optional bell pepper, along with any accumulated pan juices, into the pot with the sautéed carrots, onion, and celery.
- Add the 1 quart (4 cups) vegetable broth, 1 can (14 oz) full-fat unsweetened coconut milk, 1 bunch (½ cup packed) fresh basil leaves (or 3 tablespoons dry basil), ½ tablespoon Italian seasoning (or "no salt seasoning"), ½ teaspoon cumin, ½ teaspoon paprika, and the optional pinch each of coriander and/or allspice to the pot.
- Stir to combine all ingredients and allow the mixture to return to a low boil, stirring occasionally.
- Puree the soup until smooth directly in the pot using an immersion blender. Alternatively, carefully transfer the hot soup in batches to a regular blender to puree.
- Taste the homemade roasted tomato basil soup and adjust seasoning with additional salt and/or black pepper if needed.
- If a thicker consistency is desired, continue to simmer the soup longer, allowing it to reduce and thicken further.
- Serve the soup hot, or allow it to cool completely before storing in the refrigerator for up to one week or freezing in freezer-safe containers for up to one year (best quality within 6 months).