Vegan Classic Roasted Tomato Basil Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Deeply caramelized plum tomatoes are the star here, roasted alongside golden onion wedges and whole garlic cloves until the edges turn brick-brown and the kitchen smells incredible. That roasted-vegetable base gets deepened with a quick cook of tomato paste before everything is simmered together and blended into a silky, brilliant-red puree. Fresh basil stirred in right off the heat keeps the flavor bright and herbaceous rather than one-note sweet, balancing all that caramelized depth. The result is a soup with real backbone — rich, savory, and satisfying in every spoonful, no cream required to get there. It's an easy make-ahead lunch or starter, and it fits neatly into a vegan spread. Ladle it into bowls with extra basil scattered over the top for a finishing touch that looks as good as it tastes.

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Ingredients

4 servings

3 lb plum tomatoes (about 10–12), halved lengthwise
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 medium yellow onion, cut into 8 wedges
6 cloves garlic, unpeeled
3 tbsp olive oil, divided
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
½ tsp sugar
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup fresh basil leaves, loosely packed
1 tbsp tomato paste

For serving

fresh basil leaves, for serving (optional)
heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the tomato halves cut-side up on a large rimmed baking sheet. Scatter the onion wedges and unpeeled garlic cloves around the tomatoes. Drizzle with 2 tbsp of the olive oil, then sprinkle with the salt, pepper, and sugar.
2
Roast until the tomatoes are deeply caramelized at the edges, the skins are blistered, and the onion wedges are softened and golden, 40–45 minutes. Remove from the oven and let cool for 5 minutes.

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