Roasted Tomato Basil Soup (Dairy-Free, Whole30)
Published Sep 13, 2020 Updated Oct 16, 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
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.
Such a fantastic recipe. Made this for meal prep and it is so tasty and satisfying!!
Thank you so much! Happy you loved it
I made this with all home grown tomatoes and basil and *maybe* doubled the garlic 😬😜 seriously DELICIOUS. For sure a new go-to recipe in our home
So happy you loved it. Thank you
Hi there! Do you think an immersion blender would work in the soup pot (I’m lazy lol) trying to skip a step
It absolutely will. It might not get as smooth, but it will still be great.
Did you ever use the immersion blender? How did it go if so? I’m too lazy too and was wondering lol. But I dont like chunky tomatoes lol.
Hi Olivia,
I believe I used my high powered blender. Thanks
This soup was absolutely delicious! I’m not on any special diet, so I used whole milk instead of coconut, and it turned out so yummy. Even my three year old ate it! The most important part was that it was an easy meal that brought loads of flavor and comfort.
This makes me so happy! I am glad it was a hit.
This was delicious and so easy!
So happy to hear it was a hit, Abby!
Both my husband and I loved this soup!! He used to work in a restaurant and said the recipe reminded him of a tomato roasted red pepper soup they made, so he threw a bunch of peppers on the grill then we added those as well. Made those fritters as well!! Those are truly amazing!!
I have an abundance of tomatoes and basil in my garden so I have made this soup 2x. I was blown away with how good it was!! And it’s so easy to do! Really just such a good recipe!
I am so happy to hear this Dani. Thank you
Yum yum yum! I intended to freeze the extra and there wasn’t anything left. Made it ahead of time and wow, the family loved it. Easy too.
This was so delicious and simple! I shared it with a coworker and it was a hit!
So happy to hear this. Thank you
Fantastic! It was a hit with the whole family and reheat out of the freezer perfectly. Will definitely be a repeat recipe for us!
Man, oh, man, oh, man…..is this soup good!!!! I highly recommend making this! I know it will be on repeat at my house this winter! Although the cauliflower fritters look good in the picture, I made the “Cheesy” Garlic and Herb Biscuits to have the soup, and glory were they good with it!!!
Thank you Amy!
Easy and so good!!