Roasted Tomato Soup with Basil Recipe
Roasted tomato soup with basil, but vegan—because cozy comfort doesn’t need cream to feel luxurious.
Plump tomatoes roast until caramelized, releasing sweetness that could win awards.
Garlic and onion join the pot, creating depth richer than your ex’s excuses.
Fresh basil swoops in, adding a bright herbal finish that tastes like summer.
Blended smooth, this soup becomes velvety perfection, ready to hug your taste buds.
Darling, this isn’t just soup—it’s edible self-care, chic enough for guests and comforting enough for pajamas.
Roasted Tomato Soup with Basil Recipe
A vegan roasted tomato soup with fresh basil—velvety, fragrant, and soul-warming.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Place tomatoes and garlic on baking sheet; drizzle with 2 tbsp olive oil. Roast 25 minutes.
- In pot, sauté onion with 1 tbsp olive oil for 5 minutes.
- Add roasted tomatoes, garlic, tomato paste, broth, salt, and pepper. Simmer 10 minutes.
- Blend until smooth.
- Stir in fresh basil and optional red pepper flakes.
- Serve hot with crusty bread.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 38%
- Vitamin A: 22%
- Iron: 12%
- Potassium: 18%
- Folate: 14%
Additional Notes/Tips
- Use heirloom tomatoes for deeper flavor.
- Add coconut cream for extra richness.
- Garnish with toasted croutons for crunch.
- Double the batch—this soup freezes beautifully.
