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5 from 15 votes

Roasted Tomato Basil Soup

A creamy and delectable Roasted Tomato Basil Soup that is healthy comfort food at its best. Roasted tomatoes, onion, and garlic mixed with chicken stock, ghee, olive oil, canned coconut milk, fresh basil, and salt/pepper. Whole30, Keto, Paleo, and Dairy Free. 
Prep Time10 minutes
Cook Time50 minutes
Total Time10 minutes
Course: Soup/Entree
Cuisine: American
Diet: Gluten Free
Keyword: dairy-free, keto, Roasted Tomato Basil Soup, Soup, whole30
Method: Oven/Stovetop
Servings: 6 servings
Author: Ashley McCrary


  • 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


  • 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.


  • 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.


Serving: 1cup | Calories: 165kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Cholesterol: 13mg | Sodium: 944mg | Fiber: 3g | Sugar: 5g