Easy Vegan Tomato Basil Soup Recipe
Easy Vegan Tomato Basil Soup is a rich and creamy tomato soup made with oven-roasted tomatoes, garlic, fresh basil, and white beans. Naturally dairy-free and nut-free.
Servings: 4 people
Calories: 304kcal
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 optional
- 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
Optional for serving:
- Unsweetened oat milk or soy milk, coconut milk, or vegan cream to taste (see notes)
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, if using, and a dash of salt. Roast for 35 minutes or until the tomatoes have softened, and the onion is golden brown. Oil-free: Omit the olive oil and drizzle the tomatoes and onion with 1 to 2 tablespoons balsamic vinegar. Arrange them in a single layer in the baking dish with some space between them so they roast rather than steam. Wrap the head of garlic loosely in parchment paper to prevent it from drying out or burning, and roast everything as directed.
- 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.
- Optional for serving: Add a splash of unsweetened oat milk for more creaminess, or my quick Nondairy Cream or Tofu Cream for a an optional protein and flavor boost.
Video
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.
- Serve with my quick Nondairy Cream or Tofu Cream for an additional protein and flavor boost. This is especially beneficial if you omit the oil, as consuming tomatoes with a source of dietary fat can increase the absorption of lycopene and other carotenoids.
Nutrition
Calories: 304kcal | Carbohydrates: 55g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 1853mg | Fiber: 15g | Sugar: 24g | Calcium: 88mg | Iron: 4mg
