Description
Indulge in this wholesome, restaurant-quality creamy vegan tomato soup that celebrates the harvest. By roasting fresh heirloom tomatoes and garlic, you unlock a deep, caramelized sweetness that is perfectly balanced and silky-smooth. This dairy-free, allergy-conscious recipe replaces heavy cream with plant-based alternatives for a luxurious texture without the heaviness. It is an approachable, comforting staple that is perfect for meal prep or a cozy Sunday dinner, proving that simple pantry ingredients can create a truly memorable meal.
Ingredients
2 tbsp extra virgin olive oil
7–8 large heirloom tomatoes, quartered
7 garlic cloves, peeled
1/2 tsp salt (plus more to taste)
1/2 tsp black pepper
1 cup vegetable broth
1/2 cup unsweetened almond or soy milk
1/4 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 400°F (200°C).
Place the quartered tomatoes and peeled garlic cloves on a large baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat evenly.
Roast in the oven for 35 to 40 minutes until the tomatoes are soft and slightly charred.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the vegetable broth and blend until smooth and creamy.
Pour the mixture into a medium pot over medium-low heat.
Stir in the plant-based milk and simmer gently for 5 minutes.
Stir in the fresh chopped basil just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For an even richer flavor, you can roast a small chopped onion alongside the tomatoes. Adjust the consistency by adding more broth if you prefer a thinner soup.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Contemporary Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 9g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg