Easy Vegan Tomato Basil Soup is creamy, dairy-free, nut-free, and made in an oven for ease. All the ingredients are budget and pantry-friendly. Plus, it's rich in protein, iron, and antioxidants.
This roasted vegan tomato soup gets it's creaminess from beans! Butter beans are blended with the roasted vine tomatoes, garlic, and onion for a silky smooth soup that's packed with flavor. Beans are high in protein, fiber, and iron, and are a healthy way to thicken a soup.
This tomato soup recipe may be easy, but it does not skimp on flavor. Roasting the tomatoes and garlic makes them sweeter and even more packed with umami. The whole family will enjoy this hands-off recipe.
This dish was inspired by my Healthy Sweet Potato Soup on this site, as well as this Curried Butternut Squash Red Lentil Soup.
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👩🏼🌾 Ingredients
- Butter beans are a type of white bean with a creamy, buttery texture that are filling and nutritious. They are a good source of potassium, magnesium, folate, iron, and zinc, they also contain calcium and protein. They make this Easy Vegan Tomato Basil Soup deliciously creamy.
- Vine-ripened tomatoes are typically sweeter, more evenly ripened, and more tender than other varieties of tomatoes that have to ripen after you get them home. Oven roasted tomatoes are concentrated and intense in flavor and add umami to this tomato soup.
- Basil leaves add a sweet, savory, and slightly spicy flavor with hints of mint, anise, and pepper.
- Roasted garlic is sweet, mellow, nutty, and rich in flavor. It also softens as it roasts, becoming tender and creamy.
- Nutritional yeast adds protein, vitamin B12, and a savory flavor that resembles parmesan cheese.
See recipe card for quantities.
🍅 Substitutions
- Butter beans - any variety of white beans will work (Great Northern, navy, or cannellini beans)
- Vine tomatoes - the vine tomatoes can be replaced with an equal weight of cherry, grape, or regular tomatoes but the soup will be slightly less sweet and more acidic tasting
- Fresh basil - instead of fresh basil, use 1 tablespoon plus 1 teaspoon dried
- Nutritional yeast - omit as needed
- Tomato paste - omit as needed
- Spicy - add crushed red pepper while roasting to imbue heat into the dish
For a delicious soup and sandwich combo, try my Vegan Tuna on this site. See my Vegan Soups and Stews page for more easy, healthy and delicious soup recipes.
📖 Instructions
Step 1. Transfer the tomatoes, garlic, and onion to a large casserole or baking dish. Toss with a drizzle of olive oil and a dash of salt.
Step 2. Roast for 35 minutes or until the tomatoes have softened and the onion is golden brown.
Step 3. Transfer the tomatoes and onion to a large nonreactive saucepan, or to a blender. Squeeze the garlic cloves from their skin and into the saucepan along with any juice or oil remaining in the baking dish. Add the beans, vegetable broth, tomato paste, maple syrup, nutritional yeast, and basil. Blend using an immersion blender or blender until smooth.
Step 4. Transfer to a large saucepan if using a blender. Cook over medium-high heat until warmed through, adding more broth, and seasoning as desired. Add oat milk for a creamier texture as needed. Garnish with chiffonade of fresh basil for serving.
💡 Expert Tips
- Place the tomatoes, onion, and garlic in a single layer for roasting so that they have space to brown. Overcrowding the baking dish will induce steaming. Browning the veggies adds much more flavor to the soup.
- Use a nonreactive saucepan made from a material that will not react with acidic ingredients to warm the soup. Otherwise, the acid in the tomatoes will mix with the metal and result in an unpleasant metallic taste. Stainless steel and enamel cookware are the best options. (Uncoated aluminum and iron are both reactive.)
- Storage: Refrigerate any remaining Easy Vegan Tomato Basil Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Yes! A blender, food processor or immersion blender will work.
You can use baking soda instead of a sweetener to neutralize the acidity of the soup. When you add baking soda to tomato soup, it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic, but it also means that you can now add milk to your soup without risking curdling it.
Boiling reduces the flavor in the soup. Instead, simmer your Easy Vegan Tomato Basil Soup until warmed through.
🍽 Related Recipes
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For another deliciously creamy vegan soup with beans, try this Vegan Butternut Squash Soup recipe.
📖 Recipe
Easy Vegan Tomato Basil Soup
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Ingredients
- 4 pounds vine tomatoes or regular tomatoes
- 1 large head of garlic top trimmed about ¼-inch to expose the cloves
- 1 large yellow onion roughly sliced into about 1-inch-wide pieces
- Generous drizzle of olive oil
- Salt to taste
- 1 15-ounce can butter beans or white beans drained, and rinsed (or 1 ½ cups cooked beans)
- 1 ½ cups vegetable broth plus more as needed
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup or sugar to taste
- 2 tablespoons nutritional yeast (optional)
- Handful of fresh basil leaves , plus more more garnish
- Unsweetened oat milk or canned coconut milk, or vegan cream to taste (optional)
Instructions
- Preheat the oven to 420ºF.
- Roast: Transfer the tomatoes, garlic, and onion to a large casserole or baking dish. Toss with a drizzle of olive oil, and a dash of salt. Roast for 35 minutes or until the tomatoes have softened, and the onion is golden brown.
- Transfer the tomatoes and onion to a large nonreactive saucepan (ceramic or stainless steel), or to a blender.
- Blend: Squeeze the garlic cloves from their skin into the saucepan along with any juice or oil remaining in the baking dish. Add the beans, vegetable broth, tomato paste, maple syrup, nutritional yeast, and basil. Blend using an immersion blender (or a blender) until smooth. (Transfer to a large saucepan if using a blender.)
- Season: Cook over medium-high heat until warmed through, adding more broth, and seasoning as desired. Add oat milk for a creamier texture as needed (optional).
- Garnish with chiffonade of fresh basil for serving.
Notes
- Place the tomatoes, onion, and garlic in a single layer for roasting so that they have space to brown. Overcrowding the baking dish will induce steaming. Browning the veggies adds much more flavor to the soup.
- Use a nonreactive saucepan made from a material that will not react with acidic ingredients to warm the soup. Otherwise, the acid in the tomatoes will mix with the metal and result in an unpleasant metallic taste. Stainless steel and enamel cookware are the best options. (Uncoated aluminum and iron are both reactive.)
- Storage: Refrigerate any remaining Easy Vegan Tomato Basil Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jacqueline Christie says
The husband & loved this! An overcast day calls for soup. This was easy to make and little clean up. Especially loved baking the Tomatoes with a full garlic, and onion. Our smells yummy. Added Pesto and yogurt to top. Thank you!
Nisha Melvani, RDN says
So good with pesto! Thank you for sharing and commenting.
lisa says
Hi, I'm currently weighing tomatoes, but it seems impossible to meet 4 lbs when it's compared to your photos. 🤔 Is the recipe written as a mistake?
Nisha Melvani, RDN says
It requires 4 pounds.
John Goedderz says
This is soooo delicious just as listed, and is a great way to use up gobs of tomatoes! Thanks for the great recipe(s)!
Nisha Melvani, RDN says
Thank you so much for your kind words. Glad you enjoyed it!
Marta Malecka says
Ran across this today and had to make it immediately. Just what I needed to get rid of last year's tomato harvest. It was fabulous. Thank you!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you!
Meghna says
Just made this soup and it's FANTASTIC! What a brilliant idea to blend in the white beans - adds creaminess and body to the soup without the distinct flavor of the beans. I finished the soup with creamy coconut milk and it added another layer of flavor.
PS - I didn't have tomato paste so used my trusty old hack and added a little organic tomato ketchup instead. Worked great!
Nisha Melvani, RDN says
That's a great hack! Thank you for your comment. Have a great weekend.
PETERANN says
Excellent flavor and easy recipe. This was an excellent soup for an exit strategy for the abundance of tomatoes I had from my CSA. I did not see where to add the tomato paste but just added it when I blended it.
My husband loves tomato soup with a grilled cheese I think he will be pleased with this homemade version.
😀😀
Nisha Melvani says
So good with grilled cheese I bet! Thank you for leaving such a thoughtful comment. Have a great day.
Chelsea says
Absolutely the best tomato soup I've ever had. If you have company coming this is a perfect and easy recipe to make. I made garlic toast bagels as the side and it complimented the dish so we'll. Thank you for sharing!
🌟🌟🌟🌟🌟
Nisha Melvani says
Makes my week to hear that! Thank you for leaving a comment. Have a great week.
Richard says
I was determined to make this today after seeing you post it. Thank you for guiding my way through it, Nisha. I felt like you were right there with me. It turned out beautifully and I have a lot left over! So tasty! It’s kind of a fool proof recipe!
Nisha Melvani says
Awww I am so glad I inspire you to male this, and that you enjoyed it. Thank you.
Birtha says
Simple with a blender. I blended the roasted ingredients then put it all in a pot with vegetable broth. I found the tomatoes to be a bit acidic/tart for my taste, so I added 1/8 tsp baking soda. I ate it all in a day and a half all by myself. Tasty even without the roasted garlic.
Nisha Melvani says
So glad you enjoyed it. The hint of sweetness from the roasted garlic balances out the tomatoes a bit. Baking soda works too!
Amina says
Beautiful, easy soup. I’m a lover of tomatoes and making the soup with this method adds another layer of flavour to a much-loved classic. Try it!.
Nisha Melvani says
So glad you enjoyed it! Thank you.
Neena Chandiramani says
Love this combo of tomato and basil together!
Nisha Melvani says
Yes, it's a delicious combo. Thank you.