Creamy Tomato Basil Soup (Vegetarian / Vegan)
Courtesy of realfoodwithaltitude.com
This tomato basil soup is rich, comforting, and full of bright flavor from roasted tomatoes and fresh basil. Roasting the fresh tomatoes and onions deepens the sweetness, and the milk (or alternative of your choice) makes the texture luxuriously smooth.
Ingredients
- 4 beefsteak tomatoes (or other large tomatoes), quartered
- 20 oz cherry tomatoes
- 1 white onion, quartered
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried parsley
- 1 tablespoon minced garlic
- 2 cups milk (or coconut milk or other plant-based milk for vegan alternative)
- ½ cup fresh basil leaves
- 2 teaspoons salt
- 2 teaspoons black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the quartered beefsteak tomatoes, cherry tomatoes, and white onion on the sheet. Drizzle with olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Roast about 35 minutes, until soft and lightly caramelized.
- Transfer the roasted tomatoes and onion to a large pot. Add the remaining ingredients: vegetable broth, garlic, coconut milk (or alternative milk), Italian seasoning, dried parsley, red pepper flakes, fresh basil, salt, and pepper.
- While still warm, blend until the soup is smooth and creamy.
- Bring the mixture to a boil.
- Reduce heat and simmer about 10 minutes, letting the flavors meld and the soup thicken slightly.
- Taste and adjust seasonings as needed. Ladle into bowls and enjoy warm!
Nutrition facts per serving (1 cup, 245 g or 8.6 oz):
Calories 89 kcal, Fat 4.4 g, Saturated Fat 1.3 g, Carbohydrates 10.5 g, Dietary Fiber 1.9 g, Sugars 6.7 g, Protein 3.2 g, Sodium 791 mg, Calcium 81 mg, Iron 0.6 mg, Potassium 409 mg, Vitamin C 18.7 mg.