This creamy tomato basil soup is a classic Italian-inspired recipe, ideal for summer. Versatile and delicious served warm or chilled, this vegan tomato basil soup features fresh roasted tomatoes, basil and thyme, onions and garlic for a rich, thick, and flavorful result.
Vegan Tomato Basil Soup
Our family loves soups year-round. In cooler months we crave a steaming bowl, but in warmer weather this easy tomato basil soup is our go-to. It’s excellent served hot or chilled, and it’s satisfying enough to enjoy as a main course or a light meal.
I aim for a thick texture—almost like a pizza sauce. I’ll admit I sometimes use this recipe as a pasta or pizza sauce; it works brilliantly. Roasted tomatoes provide a deep, concentrated flavor that makes this soup stand out from ordinary tomato recipes.
Roasting the tomatoes transforms the soup. I’ve tested versions without roasting and the difference is unmistakable—roasted tomatoes deliver a richer, sweeter, more complex flavor. The remaining ingredients simply complement that base.
Preparing this vegan tomato basil soup is straightforward, though it requires time for roasting and simmering a simple vegetable stock. Once you taste the roasted version, you’ll likely prefer it to the canned alternatives.
For this recipe I roast fresh tomato wedges on a bed of basil and thyme with onion rings and whole garlic cloves. I season lightly with fine salt and a pinch of brown sugar, add a drizzle of olive oil and a splash of red wine vinegar, and roast until the tomatoes are caramelized. While they roast, I make a simple vegetable stock from carrot, zucchini and peas simmered in water.
After roasting, I remove the thyme sprigs and combine the roasted vegetables with the strained vegetable stock in a soup pot. A short simmer lets the flavors meld, then I puree the soup with an immersion blender until smooth and velvety. If you prefer some texture, you can pulse the blender for a chunkier result.
Easy Tomato Basil Soup
Ingredients:
- 12 sweet cluster tomatoes (heirloom tomatoes also work well), cut into wedges
- 1 large white onion, cut into rings
- 9 garlic cloves, peeled
- 20–25 fresh basil leaves
- 8 fresh thyme sprigs
- 4–5 cups vegetable stock
- Fine salt, to taste
- Brown sugar, a pinch
- Red wine vinegar, a splash
- Olive oil, for drizzling
For the vegetable stock:
- 1 large carrot, roughly chopped
- 1 medium zucchini, roughly chopped
- 1 cup peas (fresh or frozen)
- 8 cups water
Equipment you will need:
- Baking sheet and baking paper
- Cutting board and sharp knife
- Soup pot and medium saucepan
- Colander and ladle
- Bowls for serving
Directions:
- Preheat oven to 375°F (190°C). Line a baking sheet with baking paper.
- Arrange basil leaves and thyme sprigs on the sheet, then add a layer of onion rings and tuck garlic cloves among them.
- Place tomato wedges on top. Sprinkle with fine salt and a pinch of brown sugar. Drizzle with olive oil and add a small splash of red wine vinegar.
- Roast in the center of the oven for about one hour, until tomatoes are softened and lightly caramelized.
- Meanwhile, prepare the vegetable stock: bring 8 cups water to a boil in a saucepan, add the chopped carrot, zucchini and peas, then simmer for about 45 minutes. Strain and reserve the stock.
- When the tomatoes are ready, remove the thyme sprigs and transfer the roasted vegetables to a soup pot. Place a colander over the pot and drain the vegetables into the stock so you capture the cooking juices.
- Bring the combined mixture to a brief boil, then simmer for 2–3 minutes to let flavors meld.
- Remove from heat and puree with an immersion blender until smooth or to your preferred texture. Adjust seasoning with salt and pepper if desired.
- Serve hot or chilled, garnished with fresh basil leaves and an optional drizzle of olive oil.
More Roasted Tomato Ideas
- Roast tomatoes simply with olive oil and herbs for a concentrated tomato base.
- Pair roasted tomatoes with feta and thyme for a savory side.
- Add a touch of honey or brown sugar to deepen caramelization when roasting.
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