Description
Experience the ultimate comfort with this Creamy Roasted Tomato Basil Soup. By roasting fresh, ripe tomatoes and whole garlic cloves, the natural sugars are concentrated, creating a deep, complex base. Finished with luxurious coconut cream and fresh basil, this plant-based soup offers a silky, velvet-smooth texture without any dairy. It is a wholesome, nourishing dish that is perfect for meal prep or a cozy evening at home, providing restorative nutrition and a sophisticated flavor profile that satisfies the soul.
Ingredients
2.6 lbs fresh tomatoes, cut into halves
8 cloves garlic, in skins
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
2 tbsp plant-based butter
2 medium yellow onions, thinly sliced
1 cup low-sodium organic vegetable stock
3/4 cup full-fat coconut cream
1/2 cup fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 35-40 minutes until tomatoes are soft and charred, then remove garlic skins.
In a large pot, melt the plant-based butter and sauté onions until caramelized.
Add the roasted tomatoes, garlic, and vegetable stock to the pot and simmer for 5 minutes.
Use an immersion blender to process the mixture until velvet-smooth.
Stir in the coconut cream and fresh basil leaves.
Blend again until combined and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The flavors improve as the soup rests. Serve with crusty vegan bread or a side salad.