Nothing beats a comforting bowl of homemade soup. This Vegan Whole30 Tomato Basil Soup is simple to prepare, full of flavor, and compliant with many dietary needs.
This recipe was inspired by a Whole30 reset, which eliminates added sugars. Because tomato soup can taste overly tart without sugar, roasting fresh cherry tomatoes brings out natural sweetness to balance the canned tomatoes.
The recipe is easy to scale — double the ingredients to serve a crowd or to meal-prep for the week.
An immersion blender makes this soup especially quick and smooth. If you don’t have one, you can blend the soup in batches in a regular blender, but an immersion blender saves time and reduces cleanup.
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Vegan Whole30 Tomato Basil Soup
Kelly Kirkendoll
Pin Recipe
Ingredients
- 35 oz can Italian peeled tomatoes (check label to ensure no added sugar)
- 12 cherry tomatoes
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 Tbsp olive oil (1 Tbsp to coat the pan, 1 Tbsp added to the soup)
- 1 1/2 Tbsp chopped basil (reserve 1/2 Tbsp to add before serving)
- 1/2 tsp sea salt
- 1/4 tsp oregano
- 1/4 tsp black pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Chop the shallot and garlic.
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Coat a cast iron skillet or baking sheet with 1 Tbsp olive oil. Add the cherry tomatoes, chopped shallot, and garlic; toss gently to coat. Roast for 20 minutes or until the tomatoes are blistered and slightly caramelized.
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While the vegetables roast, combine the canned tomatoes, 1 Tbsp olive oil, chopped basil (reserve 1/2 Tbsp for serving), sea salt, oregano, and black pepper in a large metal soup pot. Heat over medium until it simmers, then reduce the heat and cover to keep warm until the roasted vegetables are ready.
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Add the roasted cherry tomatoes, shallot, and garlic to the pot. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a blender and pulse until combined. Adjust seasoning to taste.
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Serve hot, garnished with the reserved basil. Enjoy!
Notes
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