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hearty tomato basil soup in white bowl.

Tomato Basil Soup (vegan, gluten free)

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  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Method: Oven and Stovetop
  • Diet: Gluten Free

Description

This delicious soup uses ingredients fresh from the garden and is perfect heading into the fall season. It is packed with flavor and makes a tasty side dish or light lunch.


Ingredients

Scale
  • 16 Roma tomatoes (about 3 lbs)
  • 6 cloves garlic, peeled
  • 3 Tbsp. olive oil (for the tomatoes)
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 yellow onion, thinly sliced
  • 1 Tbsp. olive oil (for the onions)
  • 12 cups water or vegetable broth
  • 1/2 cup basil leaves (or 2 Tbsp. dried basil)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line a rimmed baking sheet with parchment paper.
  3. Slice the tomatoes in half lengthwise. Place them skin side down on the parchment paper, along with the peeled garlic cloves.
  4. Drizzle the tomatoes and garlic with olive oil and season with the salt and pepper. Roast for 35-40 minutes.
  5. While the tomatoes are roasting, thinly slice the onions.
  6. Heat a skillet over medium heat. Add 1 Tbsp. of olive oil and saute the onions until caramelized. They should be browned and tender. Stir them frequently, while they are cooking, so that they don’t burn. Set aside and let them cool.
  7. When the tomatoes are done cooking, let them cool for 10 minutes.
  8. Place the tomatoes, garlic, onions and basil in a blender and blend until the texture is to your liking.
  9. If eating the soup right away, place the mixture in a saucepan and warm it up to the temperature you prefer. If you’re eating it later, either store it in the refrigerator or freeze it.
  10. When you’re ready to serve the soup, top it with some fresh basil leaves and enjoy!

Notes

If not eating vegan, feel free to add a little grated Parmesan cheese to the soup.

This soup can be put in the freezer for 3-4 months. Thaw it out in the refrigerator at least 24 hours in advance of warming it.