Creamy Roasted Tomato and Basil Soup (Vegan and Dairy-Free)

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This Vegan Roasted Tomato and Basil Soup is bursting with flavor from oven-roasted veggies and fresh basil. Easy, dairy-free and perfect for cozy nights in!

Is there anything better than a warm hug in a bowl on a chilly night? This creamy tomato basil soup recipe takes things to the next level with oven-roasted Roma tomatoes, caramelized onions, and fresh garlic blended into a silky texture—no heavy cream or dairy needed. It’s everything you love about a classic tomato soup with a wholesome, plant-based twist.

Whether you’re exploring dairy-free meals for the first time or you’re just looking for a homemade tomato soup that packs rich flavor without the fuss, this one’s for you.

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Why You’ll Love This Vegan Roasted Tomato Basil Soup

• Intensely flavorful from slow-roasted veggies
• Totally plant-based and naturally dairy-free
• Easy to make in small batches or double for leftovers
• One of the easiest soups to freeze and reheat
• A comforting, family-friendly meal that feels like a warm hug
• Perfect for tomato season, rainy days or chilly winter months

Ingredients You’ll Need for Vegan Roasted Tomato Basil Soup

This easy tomato basil soup recipe uses simple, whole ingredients you can find at any grocery store. This recipe keeps things simple, using all whole food, family-friendly ingredients:

• Tomatoes
• Tomato paste (not tomato sauce!)
• Yellow onion
• Garlic cloves
• Olive oil
• Fresh basil leaves
• Salt and black pepper, to taste
• Optional: splash of vegetable broth, coconut milk or lemon juice to adjust texture and brightness if desired

How to Make Roasted Tomato and Basil Soup (Vegan)

This homemade version of roasted tomato and basil soup is so much easier to whip up than you probably think. No need for a fancy Instant Pot or hours on the stove.

First, preheat your oven to 400°F (200°C).

Halve the Roma tomatoes and remove stems. Peel the onion and cut into quarters, and peel 4–5 garlic cloves.

Arrange tomatoes, onions, and garlic on a large baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss to coat.

Roast for 40 minutes, until the tomatoes are blistered and the onions are golden. Let the hot soup ingredients cool slightly (about 10 minutes). This is important before blending hot liquid to avoid the build up of pressure.

Transfer all the roasted vegetables and their juices to a blender or food processor. If you don’t have one, you can also transfer the soup into a large pot, non-reactive pot or stainless steel pot and use an immersion blender.

Add tomato paste and blend until smooth and creamy. If using a regular blender, work in batches with the lid slightly vented.

Stack and slice your fresh basil leaves into ribbons (a chiffonade), then stir or sprinkle into each bowl before serving.

Storage & Meal Prep Tips: This soup stores and freezes beautifully! Store in an airtight container for up to 4 days. Freeze in single portions for up to 3 months. Reheat on the stove or microwave.

Pro Tips for the Best Flavor for Dairy-Free Tomato Basil Soup

Want to make the best soup possible? Here are a few tips to keep in mind:

• Use ripe Roma tomatoes or San Marzano tomatoes for best results. They’re naturally sweet and perfect for roasting.
• Don’t skip the tomato paste. It deepens the flavor and adds richness.
• Let the soup cool slightly before blending the hot ingredients.
• For a chunkier texture, pulse the soup instead of blending fully smooth.
• Want a spicy kick? Add a pinch of red pepper flakes to the roasted vegetables before blending.

FAQs About Vegan Tomato Basil Soup

Can I use canned tomatoes instead of fresh?

For the best flavor, fresh roasted tomatoes are ideal — but in a pinch, canned whole tomatoes (drained) will work. Crushed tomatoes also are a good option.

Do I need to peel the tomatoes?

No need! Once roasted and blended, the skins help thicken the soup and add flavor.

What should I serve with this soup?

Crusty sourdough bread, a grilled cheese sandwich, or even a side of avocado toast are all amazing options! My kids love chowing down on this with garlic bread and chicken tenders (because, kids), both of which I can make in the air fryer while the veggies are roasting.

More Easy Soups to Try

• Hearty Mexican Meatball and Chicken Taco Soup (Slow Cooker Recipe)
• Creamy Slow Cooker Vegan Butternut Squash Soup
• How to Make Broccoli Cheddar Soup in a Sourdough Bread Bowl

Did you try this recipe? Let me know with a comment and rating! 🤩 Your 5 star ratings and sweet comments help to support our family business, and help other readers as they create their dishes, too! Don’t forget to tag me on Instagram @funfamilymeals if you try this!

Roasted Tomato and Basil Soup is the Flavor Packed Vegan Soup Season Go-To

This creamy roasted tomato basil soup is one of my all-time favorite soup recipes. It’s simple, cozy and full of rich flavor, without a ton of cooking time required.

It’s a great recipe you’ll come back to every tomato season, and it’s easy enough for a busy weeknight. The best part? You can adapt it to your personal preferences, favorite brands and what you’ve already got in the pantry.

Next time you’re staring down a basket of ripe tomatoes or looking for a new comfort food staple, give this easy tomato basil soup a try. It might just become your go-to dinner, too.

Pin it now, or make it tonight and get ready to fall in love with a dairy-free twist on a timeless favorite ❤️

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