Roasted Tomato Basil Soup (Dairy-Free, Whole30)
Published Sep 13, 2020 Updated Sep 12, 2023
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Indulge in the rich and velvety goodness of this dairy-free Roasted Tomato Basil Soup. This is a twist on a classic favorite. A luscious blend of ripe tomatoes, aromatic herbs, and plant-based ingredients that deliver a silky-smooth creamy texture without any dairy.
What Makes This Recipe Great?
Tomato soup is a classic that is loved by many. It’s perfect for the cooler months, but can also be enjoyed in the summer when you need to use up your garden tomatoes. Whether you’re lactose intolerant, vegan, or simply seeking a healthier alternative, this dairy free soup is your answer all year round. It’s a delicious, guilt-free way to enjoy the timeless comfort of tomato soup.
Ingredient Notes
Roasted Tomato Basil Soup
- Plum or Roma Tomatoes
- Garlic Bulb
- White Onion
- Canned Tomatoes: I love using San Marzano.
- Fresh Basil
- Chicken Broth: Bone broth will also work
- Unsweetened coconut milk, canned: If you are not dairy-free you can sub half and half or heavy cream.
- Salt and pepper
- Vegan Butter: If you are not dairy-free you can use ghee or regular butter.
Step By Step:
- Preparation: Preheat the oven to 400F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise and place them on a large sheet pan. Slice the top off the garlic bulb and place it on the sheet pan also. Drizzle the tomatoes and garlic with 2 tablespoons olive oil and season with 2 teaspoons Italian seasoning, 1 tsp sea salt, and 1/2 tsp pepper (rr amounts to taste) Roast for 30 minutes or until tomatoes are soft and charred.
- Heat Tomatoes and Onions: While the tomatoes are cooking in the oven, heat an 8-quart pot or Dutch oven over medium heat. Add in the vegan butter along with the diced onions. Sauté for 6 minutes or until the onions are translucent. Add in the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and nutritional yeast. Simmer for 30-40 minutes.
- Blend: Transfer the roasted tomatoes and garlic along with the juice from the baking sheet to a blender. Next, add the coconut milk along with all the ingredients from the Dutch oven to the blender (you can do this in 2 batches if needed) to a high-powered blender and blend until smooth.
- Serve: Transfer to bowls, and garnish with freshly chopped basil, coconut milk cream topping, and red pepper flakes.
Mac’s Pro Tip
Expert Tips
- Choose High-Quality Tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Look for ripe, juicy, and flavorful tomatoes, such as Roma, San Marzano, or heirloom varieties when they’re in season.
- Make It Ahead: Tomato soup often tastes even better the next day as the flavors meld. Consider making it ahead of time and reheating when needed.
Serving
- Garnish Creatively: Elevate the visual appeal and flavors of your soup by adding creative garnishes. Common options include fresh basil leaves, croutons, a drizzle of olive oil, grated vegan cheese, or a dollop of dairy-free sour cream.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to your tomato soup to give it a spicy kick.
- Bread or Grilled Cheese: Serve your soup with a side of crusty bread, garlic bread, my Cauliflower Fritters, or even a vegan grilled cheese sandwich for a satisfying and comforting meal.
Storage:
- Refrigerator: This Roasted Tomato Soup will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers. Heat up in the microwave or on the stovetop.
- Freezer Storage: For longer storage, you can freeze this Roasted Tomato Soup for up to six months. Simply transfer the soup to a pint- or quart-sized containers (glass or plastic) or resealable freezer bags, and pop them in the freezer. To thaw, place in the refrigerator overnight and heat up in the microwave or stove-to.
FAQs
To reduce the acidity of tomato soup, add a pinch of sugar, honey, or maple syrup. Roasting the tomatoes before making the soup can also help mellow the acidity. If you do add maple syrup or sugar, this recipe will no longer be Whole30.
You can reheat tomato soup on the stovetop over low to medium heat, stirring frequently until it’s heated through. Alternatively, you can use a microwave-safe container and heat it in the microwave in 1-2 minute intervals, stirring in between.
Tomato soup is typically gluten-free, but it’s essential to check the labels on canned or packaged ingredients like broth or pre-made soups, as some may contain gluten-based thickeners.
Nutritional yeast has a natural cheesy, umami flavor that can mimic the savory notes of cheese. This makes it an excellent addition to dairy-free soups to enhance their flavor profile and provide a subtle cheesy taste. Nutritional yeast is also gluten-free, soy-free, and generally safe for individuals with common food allergies
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Roasted Tomato Basil Soup
Ingredients
- 2 pounds Roma tomatoes
- 2 tablespoon olive oil
- 1 medium garlic bulb
- 2 teaspoons Italian seasoning
- 1 medium white onion diced
- 1-28 ounce can San Marzano Tomatoes canned, undrained
- 3/4 cup fresh basil more for garnish if desired
- 3 1/2 cups chicken broth
- 1/3 cup nutritional yeast
- 1/2 cup unsweetened coconut milk canned*
- salt and pepper to taste
- 2 tablespoons vegan butter
- red pepper flakes for garnish
Cream Topping:
- 1/4 cup coconut milk or original Nutpods or df sour cream
- 2 tablespoons lemon juice
Serve it with:
Instructions
- Preparation: Preheat the oven to 400F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise and place them on a large sheet pan. Slice the top off the garlic bulb and place it on the sheet pan. Drizzle the tomatoes and garlic with 2 tablespoons olive oil and season with 2 teaspoons Italian seasoning, 1 tsp sea salt, and 1/2 tsp pepper (or amounts to taste) Roast for 30 minutes or until tomatoes are soft and charred.
- Heat Broth and Canned Tomatoes and Onions: While the tomatoes are cooking in the oven, heat an 8-quart pot or Dutch oven over medium heat. Add in the vegan butter along with the diced onions. Sauté for 6 minutes or until the onions are translucent. Add in the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and nutritional yeast. Simmer for 30-40 minutes.
- Blend Everything Together: Transfer the roasted tomatoes and garlic along with the juice from the baking sheet to a blender. Next, add the coconut milk along with all the ingredients from the Dutch oven to the blender (you can do this in 2 batches if needed) to a high-powered blender and blend until smooth.
- Serve: Mix the coconut cream and lemon juice together. Transfer soup to bowls, and garnish with freshly chopped basil, coconut milk cream topping, and red pepper flakes.
Notes
- To make this vegan, sub vegetable broth for the chicken broth.
- For coconut milk, you can sub original Nutpods or use heavy cream if not paleo or dairy-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Warm, delicious, and comforting ♥️
This is the best tomato basil soup I’ve had! I just started the Whole30 just over a week ago and I needed this comfort food so bad! I’ve made several ‘regular’ tomato basil soups before and will always go back to this recipe whether I’m on the Whole30 or not!
This is so nice Deanna~! Thank you for this awesome comment
I love this soup! It’s very easy to make (I usually make it over lunch for dinner), it’s great on its own or paired with a salad, wrap, etc. I tend to leave the basil out and substitute in a tablespoon of pesto and then if I want crunch, a few crumbled plantain chips.
Hi Natalie…..thrilled you love the recipe. Isn’t it fun to add your extra favorites to make a recipe personalized to your liking???? Thanks so much for the kind words of support. Have a wonderful day.
I am on Day 28 of Whole30, and have been planning to make this recipe the Whole time! Finally got it done today, and I was not disappointed. Beautiful, velvety texture and complex flavor. This will not be the last time I make this Tomato Basil soup. One suggestion: The recipe doesn’t mention letting the soup cool before blending, so I didn’t cool it. I separated into four batches to blend, but still had an explosive mess on one of the batches. Luckily, I had a kitchen towel over the lid or I would have been burned. Just be careful! And enjoy this delicious soup!!
My all-time favorite soup for the fall season. It is so creamy and delicious. I don’t even miss the daiy!
So happy to hear! Thank you