From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Creamy Roasted Tomato Basil Soup (Vegan, Gluten-Free)
My vegan tomato basil soup is a cosy, delicious treat that's perfect for chilly days. With its rich, creamy texture and burst of flavour, it's like a warm hug in a bowl. Plus, it's packed with nutrients and easy to make, so you can indulge guilt-free.
Prep Time: 15 Mins | Cook Time: 1 Hour & 20 Mins
Total Time: 1 Hour & 35 Mins | Servings: Adjustable
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During this transition from summer to autumn, there’s nothing I crave more than a warm bowl of vegan tomato basil soup on chilly evenings. Apples and squash have started to pop up at the farmer’s market, but you can still spot bunches of basil and ruby-red tomatoes mixed among them. I’ll enjoy these summer vegetables for as long as I find them.
Whenever I feel hungry, I roast a market haul of fresh tomatoes. Simmer them with veggies, balsamic vinegar, and some tomato puree. Then, finally, blend it all together with a handful of thyme and basil. The resulting soup is totally vegan and gluten-free, yet so comforting and satisfying—thanks to the blended veggies.
Table of Contents
Why This Recipe Works
Sheer Perfection
If you loved the mushroom and sweetcorn soup recipe or the carrot and coriander (cilantro) soup, you will love this one, too. Seamlessly masking vegetables into a mouthwatering broth, the creamy plant-based tomato basil soup is all you need to cheer yourself up on a gloomy day. No exaggeration here. Honestly. I mean, of course, who wouldn’t enjoy a delightful bowl of soup that’s packed with a mouthwatering, creamy flavour and a rich nutritional profile?
The grown-up version of a classic
There’s nothing wrong with canned tomato soup. But why not give it a makeover to make it 100 times more flavourful and nutritious? This homemade plant-based tomato and basil soup is a restaurant-quality dish that you would never guess was so easy to make at home.
Creamy
I’m often asked, “Is this soup really vegan?” or “Is this actually dairy-free?” It’s THAT creamy and rich! Heads up: You might even have to share the recipe to make your friends and family believe there are no dairy products used 😜
Perfect for Families
We’ve all been through a dinner dilemma. Kids craving vegan mac, husband hankering for bean burritos, and you dreaming of brinjal cutlets. It’s a challenge—that’s also quite annoying 😣
But worry not. We’ve got a one-for-all solution: plant-based tomato basil soup. Everyone will love it. Your kids, husband, and even friends and neighbours!
Recipe Ingredient Notes
Tomatoes (quartered) - The main flavour-maker. Just like my homemade salsa recipe, the tomato variety used here matters. Tart, plump tomatoes will always yield the best-tasting soup. I used cherry tomatoes. Roma tomatoes can be used, too. However, large heirloom or salad tomatoes are way too watery for this recipe.
Red onion (quartered) - I prefer caramelising the onions to give the soup a more robust, savoury flavour.
Garlic cloves - Add roasted garlic. It tastes heavenly. You can remove the peels before or after roasting. It doesn’t really matter.
Balsamic vinegar - For tang!
Vegetable stock cubes (with 2 ½ pints) - It creates a flavourful base for the soup.
Sweet potato (peeled and diced small) - Makes the soup creamy without the need for heavy cream. A bonus for people on a weight loss journey.
Sun-dried tomato paste or tomato puree - Adds a concentrated tomato flavour. And it’s very easy to make at home. Boil the tomatoes until they are soft. Remove their skin. Blend them in a food processor or high-speed blender with a drizzle of olive oil and a sprinkle of salt and pepper. Strain the puree for an ultra-smooth texture. And that’s it!
Soaked cashew nuts - Raw cashews are a common ingredient in vegan dishes for their neutral creaminess, similar to heavy cream. It’s a staple you would want to have on hand at all times!
Oat milk - Not a very common ingredient for vegan tomato basil soup, but I like using it as a replacement for water to blend cashews. It gives the soup a super rich consistency.
Roasted or air fried seasoned chickpeas - They have a high protein content, making for a heartier, more fulfilling soup. And they complement the rest of the flavours so well.
Toasted sunflower seeds - For extra crunch.
Fresh basil - Another important ingredient. It is blended into the soup to give each bite a refreshing flavour. You can use dry basil in a pinch, but it probably won’t offer the same taste profile.
Fresh thyme - Like basil, thyme is added for a fresh, aromatic flavour. I also like to save some for garnishing.
Pinch of salt and pepper - Help all the flavours pop.
Helpful Equipment
Hob
Oven
Sharp knife
Baking tray
Large pan
How to Make Plant-Based Tomato Basil Soup
Making tomato basil soup from scratch takes more effort than canned, but I promise it’s worth every bit of effort. Here’s what you need to do—
Prep the ingredients. Soak the cashews in boiling water for 30 minutes to soften them. Peel and dice the potato into small chunks.
Roast the vegetables. Mix the tomatoes, onions, cloves, balsamic vinegar, salt and pepper in a baking dish, and bake at 400°F (200°C) for about 20-25 minutes, until the tomatoes start browning.
Cook the soup. Add the roasted goodness to a large pan with the diced sweet potato, tomato paste, and vegetable stock. Bring to a boil, then let simmer for 30 minutes.
Blend, blend, blend. Toss in finely chopped basil and thyme. Then use a hand blender to whiz the soup for that gorgeous, smooth consistency.
Mix in the creamy base. Drain the cashews and blend with the oat milk until smooth. Add to the soup and cook for another 30 minutes, stirring occasionally.
Serve. When the desired consistency has been achieved, dish out the soup and serve it with roasted chickpeas, sunflower seeds, salt, and pepper to taste. Fresh bread with this soup never goes amiss. Enjoy! 😋 💚
Variations, Ideas & Notes
📑 Substitution Ingredients
Yellow onion instead of red onion.
Apple cider vinegar instead of balsamic vinegar.
Homemade vegetable stock instead of vegetable stock cubes.
Carrots instead of sweet potato.
Walnuts instead of cashews.
Almond milk instead of oat milk.
Note: Try not to replace the fresh varieties of tomatoes, garlic, thyme, and basil with dry ones.
🍅 Optional Add-ons
Red pepper flakes
Nutritional yeast
Red bell pepper
Coconut milk
Vegan Worcestershire sauce
Lentils
Tofu
✨ Flavour Variations
Note: The calories on the recipe card are based on 4 servings.
Pro Tips For This Recipe
The sweeter your cherry tomatoes, the tastier this soup is.
If you can’t find fresh tomatoes (like when they’re not in season), you can use canned tomatoes, preferably Italian plum. However, you may need to cook them down to remove excess liquid.
You can also cook this recipe straight on the hob, frying the onion and garlic first, then follow the recipe.
Soak the cashews the night before to save a few extra minutes.
This dish can be served after just 1 hour of cooking on the hob, but it tastes better if you have more time to let it simmer and reduce for longer.
If you prefer a completely smooth texture, strain the soup through a fine-mesh sieve.
Don’t leave out the oat milk. It’s a secret ingredient that helps reduce the acidity of this soup and gives it a rich consistency.
I always use low-sodium vegetable broth. If you don’t, make sure to watch the added salt. I would start with less than half the amount and adjust after tasting.
Frequently Asked Questions
Can I make vegan tomato basil soup without an immersion blender?
Yes. Just transfer the soup in stages to your blender jug. Blend on high speed and pour it back into the pot to add the creamy base and heat the soup again. It takes a bit more effort, though. So I’d recommend investing in an immersion blender. It’s a very useful kitchen tool.
Can I use canned tomatoes instead of fresh ones?
Yes! Use canned Italian plum tomatoes and cook them longer to reduce excess liquid.
How do I make this soup extra creamy without cashews?
Swap cashews for coconut milk, silken tofu, or blended white beans.
How to serve plant-based tomato basil soup?
Here comes my favourite part. Making creative combinations with tomato basil soup. It tastes great with vegan corn potato chowder or some crusty bread. Most often, I like to enjoy it with a grilled vegan cheese sandwich and avocado toast. If you’re in the mood for something lighter, try the soup with broccoli salad, Tabbouleh salad, or Mexican mango salad.
Tomato basil soup also makes a great starter for homemade vegan mac and cheese and creamy vegan pesto pasta. You can even try it with options like—
Garlic bread
Panzanella
Crostini
Spinach or green salad
And don’t forget to make the soup presentable. I usually garnish it with some oat cream, soya or coconut cream, seeds, and a few basil leaves. It looks straight out of a restaurant kitchen!
How to store vegan basil tomato soup?
Leftovers are kept fresh in the fridge for up to 5 days. The consistency of the soup will change a bit as it cools, but you can adjust this with a splash of vegetable stock when ready to eat.
For longer storage, transfer the soup into the freezer in a freezer-safe jar. It can be enjoyed for up to 3 months. Just make sure to thaw it the night before serving.
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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