With the summer coming to an end (far too soon), everyone seems to be harvesting their summer gardens. Tomatoes seem to be one of the items always in abundance, and luckily we inherited a full box of tomatoes, a few peppers and onions, and even a little pumpkin! With such a haul, I was determined to utilize the tomatoes being they go bad so quick. What better way to enjoy garden fresh tomatoes, than in a creamy tomato basil soup?
If you’re like me, you enjoy a good bowl of tomato soup with a side of french bread, or a grilled cheese sandwich if you’re feeling really adventurous. Tomato basil soup is so tasty, and this one is vegan so it can be enjoyed by all (just don’t tell your meat loving friends, they’ll never know!).
What you’ll love about Creamy Tomato Basil Soup
- It’s vegan. With all vegan friendly ingredients, you don’t need to worry about this dish if you’re bringing it to a potluck or sharing.
- Don’t waste your tomatoes! This dish is a perfect way to use up any harvested tomatoes, or those tomatoes getting soft on the counter.
- It’ll warm you up on the cool nights. As fall is fast approaching, don’t let yourself get cold at night, warm up a bowl of this and maybe serve it with a side of hot cocoa. 🙂
- The roasted tomatoes give it less of a sweet fresh tomato flavor, but more of that delicious tomato sauce flavor.
- It’s super creamy. Blended in a high power blender gives it a light and creamy texture. If you don’t like that super creamy texture, use a food processor or immersion blender for a bit thicker and chunkier texture.
Amazing Tomato Basil Soup
- 10 medium tomatoes (about 3.5 lb)
- 2 yellow onions, large
- 1 ½ tbsp minced garlic
- 4 tbsp freeze dried basil (or 2 bunches fresh)
- 1 tsp dried thyme
- ¼-½ tsp roasted red pepper flakes
- 1 tsp oregano
- 32 oz vegetable broth
- 2 tsp salt
- ¼ cup olive oil
- 2 tbsp coconut oil
- 1 tsp black pepper
- 1 (28) oz can plum tomatoes, whole with liquid
- Preheat oven to 400°F.
- Cut tomatoes in half, and onions into eight equal pieces. Place on a baking sheet and drizzle with olive oil and half the salt and pepper.
- Bake for 45 minutes.
- Once the tomatoes and onion are done, in a large stock pot, melt coconut oil. Once melted, add oregano, thyme, basil, vegetable broth, canned tomatoes, red pepper flakes, salt and pepper. Mix together, then add all the roasted tomatoes and onions and any liquid on the pan.
- Bring to a boil and simmer for 45 minutes.
- After 45 minutes have passed, place contents into a blender for a smoother consistency, or a food processor for a chunkier consistency and blend. You’ll likely need to blend 2-3 batches to fit it all.
- (Optional) Top with parmesan cheese, chopped basil, or thyme.
- Serve fresh with a side of french bread, grilled cheese, garlic bread, or whatever you’d like! 🙂
If you don’t care for vegan, feel free to use chicken broth and butter in place of the vegetable broth and coconut oil for a bit different flavor. We never have these items in our home, so I always opt for the vegan options.
Another option if you prefer to use bouillon cubes instead of pre-made broth is to add a vegetable bouillon cube and 4 cups of water to the pot in place of the broth. For other tomato recipes, check out this tomato basil bruschetta.
Let me know what you thought of this? Did you make modifications, if so what did you do? Leave a comment below.