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What to Serve With Tomato Basil Soup
A grilled cheese sandwich is the classic accompaniment to tomato soup, but if you're dairy-free, try rubbing a piece of toast with a peeled garlic clove, then drizzling it with olive oil. You can also make your own croutons by tearing stale bread onto a rimmed baking sheet, drizzling it with olive oil, and baking it at 400 degrees Fahrenheit until golden brown and crispy. Or, make simple bruschetta by spreading pesto on toast. As a main course, tomato basil soup goes great with a side of Mediterranean chickpea salad. It's also a great appetizer for Italian chickpea pasta or cauliflower steak.
How to Make Creamy Vegan Tomato Soup
If you love the richness of tomato soup swirled with heavy cream, half-and-half, or chicken stock, try adding coconut milk, almond milk, or dairy-free cashew cream to your homemade tomato soup. To make your own cashew cream, soak cashews overnight, then drain and rinse. Blend with enough water to make a smooth paste. Season to taste with salt, olive oil, and red pepper. You can also add stale bread during simmering for a creamy texture, then top the soup with vegan parmesan cheese for extra umami.
How Long Does Vegan Tomato Soup Last?
Store vegan tomato soup two to four days in the refrigerator or freeze for two to six months. Non-dairy tomato soup will freeze better than versions that include heavy cream. Cool the soup completely, then pour it into jars, leaving at least an inch of headspace at the top of each jar. When you're ready to reheat, defrost the soup in the refrigerator overnight before reheating in a heat-proof bowl in the microwave or pot on the stovetop.
Vegan Tomato Basil Soup Recipe
Prep Time15 min
Total Time1 hr 15 min
Cook Time1 hr
- 3 pounds fresh tomatoes, such as Roma tomatoes (aka plum tomatoes), halved
- 1 large carrot, scrubbed
- 1 yellow onion, peeled and quartered
- 6 cloves garlic, unpeeled
- 4 tablespoons olive oil, divided, plus more for garnish
- 8 ounces canned tomatoes (crushed tomatoes or diced tomatoes)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 bunch fresh basil leaves and stems, separated
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Preheat the oven to 400 degrees Fahrenheit. Arrange fresh tomatoes, carrot, onion, and garlic cloves on a rimmed baking sheet in a single layer and toss with 2 tablespoons olive oil to coat. Roast vegetables until tender and lightly browned, about 30 minutes. Let roasted vegetables cool, about 15 minutes.
- Transfer roasted tomatoes, carrot, and onion to a blender or food processor. Squeeze garlic cloves out of their skins into the bowl of the blender or food processor, and process into a smooth paste. Add water one tablespoon at a time, if needed.
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add canned tomatoes and sauté until tomatoes stick to the bottom of the pot and turn brown, about 5–10 minutes. Deglaze the pan with vegetable stock, stirring with a wooden spoon to pick up the brown bits (known as fond) stuck to the bottom of the pot.
- Add pureed roasted veggies to the soup pot along with tomato paste, fresh basil stems, salt, pepper, paprika, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer over medium heat until flavorful, about 20 minutes. Remove from heat and let cool slightly, about 15 minutes.
- Remove basil stems from soup and add in most of the basil leaves, reserving a few for garnish. Use an immersion blender to puree soup to desired consistency. Season to taste. Serve hot or cold, with a drizzle of olive oil and a few fresh basil leaves for garnish.
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