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Roasted Tomato Soup with Basil Recipe

A vegan roasted tomato soup with fresh basil—velvety, fragrant, and soul-warming.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Tomatoes: 6 large quartered
  • Garlic: 5 cloves peeled
  • Onion: 1 large diced
  • Olive oil: 3 tbsp
  • Vegetable broth: 3 cups
  • Tomato paste: 2 tbsp
  • Fresh basil: 1/2 cup leaves
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Red pepper flakes: 1/4 tsp optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place tomatoes and garlic on baking sheet; drizzle with 2 tbsp olive oil. Roast 25 minutes.
  3. In pot, sauté onion with 1 tbsp olive oil for 5 minutes.
  4. Add roasted tomatoes, garlic, tomato paste, broth, salt, and pepper. Simmer 10 minutes.
  5. Blend until smooth.
  6. Stir in fresh basil and optional red pepper flakes.
  7. 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.