If you’re looking for an easy delicious soup, this vegan creamy roasted tomato basil pesto will be your new favourite! This roasted tomato basil soup recipe is rich, packed with flavour and is naturally thickened without cream cheese or heavy creams! Serve this soup with homemade vegan grilled cheese croutons for a truly comforting dinner.
Why you need to try this vegan tomato roasted soup recipe asap…
easy – the soup begins with roasting the veggies, it’s then blended with the remaining ingredients, and finally, cooked over a stovetop for 15 minutes.
creamy – this soup has a secret step that allows it to become thick and creamy, with no need for any heavy creams!
healthy – this recipe is vegan, gluten-free and packed with veggies and spices!
What you’ll need to make the best Creamy Tomato Soup…
tomatoes – I mean, duhhhh. I used plum tomatoes in this recipe but feel free to use whatever tomatoes you have available.
onion – chop them into chunks, this doesn’t have to be perfect as everything is going to be blitzed in a blender.
garlic cloves – it’s crucial you don’t peel the skin off the cloves, as this will cause the garlic to burn and you won’t be gifted with a caramelised gooey center.
thyme – I use fresh thyme, but you can also use dried thyme (just use a little less).
basil pesto – be sure to double-check it’s vegan!
plant milk – use your favourite plant milk! (mine is oat milk)
the spices – garlic granules, onion granules, salt, black pepper, dried basil and chilli flakes are all you need!
grilled cheese croutons – serving your soup with these delicious croutons is a MUST.
Let’s start with roasting the veggies…
Cut your onions into rough quarters, then add into a baking dish with tomatoes, garlic cloves, thyme, olive oil, salt and pepper. Roast until the tomatoes are slightly charred, and the skin starts to peel off.
Seasoning the soup with every step helps make this dish as delicious as possible. It allows the veggies to become infused which is one of the reasons this is the BEST roasted tomato soup, ever.
Blending everything together…
Once your veggies have cooled slightly, add to the blender, along with vegan basil pesto, oat milk, salt, black pepper, dried basil, garlic granules, onion granules and chilli flakes.
Blend together on high for a few minutes, or until smooth.
Heating up the Creamy Roasted Tomato Basil Pesto Soup…
This step is crucial as it allows all basil pesto and all the spices that weren’t roasting to develop and blend together with the roasted tomatoes. This step will also create a deeper red colour to the soup. Oh, and most importantly, by heating this soup up for 15 minutes, you will be gifted with the creamiest soup EVER.
Just pour the soup into a pot, bring to a boil and then simmer for 15-20 minutes.
All about the grilled cheese croutons…
Want to take this recipe to the next level (you do!), serve with these homemade grilled cheese croutons.
Have you tried this recipe?
Don’t forget to tag me on Instagram when you try this recipe, I love seeing you recreate my recipes! And please support my blog by leaving me a review and star rating below. Thank you in advance!
More simple vegan recipes you’ll love
- baingan bharta (smoked eggplant curry)
- easy 15-minute garlic mushrooms
- tahini sweet potato chickpea salad
Creamy Roasted Tomato Basil Pesto Soup
- Total Time: 1 hour
- Yield: 4 people 1x
Description
If you're looking for an easy delicious soup, this vegan creamy roasted tomato basil pesto will be your new favourite! This tomato basil soup recipe is rich, creamy, packed with flavour and is naturally thickened without cream cheese or heavy creams!
Ingredients
- 2 tbsp extra virgin olive oil
- 9–10 tomatoes
- 1 onion (chopped in quarters )
- 6–7 garlic cloves
- 1/4–1/2 tsp fresh thyme leaves
- salt + black pepper (to taste)
- 1 1/2 cup oat milk
- 1/3 cup vegan basil pesto
- 1 tsp dried basil
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- chilli flakes (to taste)
- 1/2 cup water
- homemade grilled cheese croutons
Instructions
- Pre-heat oven to 220°C/200°C. Toss together tomatoes, onions, garlic cloves, thyme leaves, salt, black pepper and extra virgin olive oil in a baking dish. Bake for 20-30 minutes.
- While the veggies are roasting, add oat milk, vegan basil pesto, garlic granules, onion granules, dried basil, chilli flakes, salt and pepper into a blender. Set aside until needed.
- Once veggies are done, allow to cool slightly. Peel skins off the garlic and add everything to the blender. Blend together until smooth.
- Pour into a pot. Add 1/2 cup of water in the blender, close the lid and give it a little swirl. Pour that into the pot, bring the soup to a boil, then simmer with the lid ajar for 20 mins.
- Enjoy warm with vegan grilled cheese croutons, fresh basil and swirled vegan yoghurt!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 272
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Excellent.
thank you!