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
Units
Scale
- 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