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Roasted Tomato Soup

This Roasted Tomato Basil Soup is made with perfectly roasted Roma tomatoes, garlic cloves, fresh basil, caramelized onions, and vegetable broth. Just five simple ingredients give you a mouthwatering soup seeping with irresistible flavor! Its completely Vegan and Gluten-Free!
5 from 12 votes
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Course: Dinner, Main Course, Soup
Cuisine: American, Healthy Options
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 143kcal
Author: Capri Lilly

Ingredients

  • 8 Roma or Plum Tomatoes
  • 1 Garlic Bulb, top cut off
  • 2/3 cup Fresh Basil
  • 2 cups Vegetable Broth
  • 2 tbsp Cooking Oil
  • Salt and Pepper, to taste

For The Caramelized Onions

  • 2 tbsp Vegan Butter
  • 1/2 tbsp Olive oil
  • 1/2 tsp Sea Salt
  • 1 Yellow onion, thinly sliced

Instructions

  • Preheat the oven to 400°F.
  • Slice the tomatoes in half. Cut the top off of the garlic. Place the whole garlic bulb and tomatoes on a parchment-lined baking sheet. Drizzle cooking oil and salt onto the tomatoes and garlic. Bake for 45 Minutes.
  • While the tomatoes and garlic are roasting, prepare the caramelized onions. Slice the onion lengthwise into long pieces. In a large pot or dutch oven over medium-low heat, add butter and a tablespoon of cooking oil, then add sliced onions. Continue to cook the onions, stirring occasionally, and checking every 5 minutes or so. If the pan begins to dry, add 1 tbsp water and lower the heat. Continue to cook the onions until they are golden brown in color and are completely caramelized, about 20 minutes.
    (You can also roast the onions with the tomatoes if you do not want to make the onions on the stove. Slice the onion into large chunks and add it to the baking dish with the tomatoes and garlic.)
  • Once the tomatoes are done roasting and the onions are caramelized, add the tomatoes, onion, and basil to a high-powered blender. Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves, and add to the blender. Blend the ingredients until you reach your desired consistency. (Make sure to use a blender that can tolerate hot foods)
    (Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves)
  • In a large pot over medium-low heat, pour in the tomato mixture, add vegetable broth, and mix well. Reduce the heat to a simmer, cover, and let simmer for about 15 minutes.
  • Pour a generous amount into a bowl. Garnish with your favorite shredded cheese, pair with a sandwich, and enjoy!

Video

Notes

Optional add-ins:
  • Use Chicken Broth for more enhanced flavor (non-vegan)
  • Parmesan cheese, for topping (non-vegan)
Tips:
  • I use Vegan Earth Balance Butter. Feel free to use whatever butter you like
  • Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions.
  • Instead of blending the ingredients, you can also transfer the ingredients into a large pot and use an immersion blender. 
  • Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.

Nutrition

Calories: 143kcal