Description
This creamy vegan tomato soup brings warmth and nourishment to your kitchen, utilizing the rich, caramelized depth of oven-roasted tomatoes and fragrant garlic. By swapping heavy dairy for silky plant-based milk and roasting fresh ingredients, this recipe achieves a velvet-like texture that feels indulgent yet light. Perfect for brisk afternoons, this soup uses wholesome, garden-fresh components to create a restorative, soul-warming meal that is both allergen-friendly and deeply satisfying.
Ingredients
2 tbsp olive oil
7-8 large tomatoes, quartered
7 garlic cloves, peeled
1/2 tsp salt (plus extra to taste)
1/2 tsp pepper (plus extra to taste)
1 large yellow onion, sliced
1/3 cup fresh basil leaves, loosely packed
2/3 cup vegetable broth
1/3 cup unsweetened soy milk
1-2 tsp sugar
Instructions
Preheat your oven to 400°F (200°C).
Place the quartered tomatoes, peeled garlic, and sliced onion onto a large baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 30-40 minutes until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetables to a blender along with the fresh basil, vegetable broth, and soy milk.
Blend on high until the mixture is perfectly smooth and velvety.
Pour the soup into a pot, stir in the sugar to balance the acidity, and warm over medium heat for 5 minutes.
Taste and adjust seasoning with additional salt or pepper as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a thicker consistency, reduce the amount of vegetable broth slightly. You can substitute soy milk with oat milk or full-fat coconut milk for a richer result.