Creamy Roasted Tomato Soup With A Basil Drizzle

Have you ever had a soup that is so good that you cannot help but crave it days later? This Creamy Roasted Tomato Soup (no cream) is one of those soups! Made with roasted tomatoes, garlic, and onions, this soup is healthy, flavorful, and perfect for chilly autumn days. Topped with a basil drizzle, this soup will leave you wanting more. So bring on the cooler weather so I can enjoy this delicious soup all autumn long!

Easy tomato soup recipe

It’s often said the best tomato soup comes out of a can, probably because a fresh soup can be bland and watery. Here I use a cooking method that brings out the full flavour and the creamy texture you get out of a can! This soup can be made in big batches so you can freeze it for a later date. Great for those days when you don’t feel like cooking!

Vegan creamy roast tomato soup

I am quite lucky as my husband likes to grow tomatoes in our garden. Every year we get tons of tomatoes which means lots of tomato dishes to make. The best way to make fresh tomato soup is to roast your tomatoes. It intensifies the flavour and helps them to release their juices.

Roasted Tomato Soup is one of my favourite recipes, and I’m excited to share it with you because it’s 100% vegan! This soup is full of flavour and has a beautiful creamy texture, yet there’s no cream in it.

Even though there’s no cream in this recipe, the soup has a velvety texture that will make you feel like you’re indulging. So go ahead and enjoy this roasted tomato soup, knowing that it’s good for you and good for the planet.

Try my Chickpea and Asparagus soup as an alternative; it’s so good!

What to buy

• 1.2 kg Ripe Tomatoes (Halved)
• 6 Cloves of Garlic
• 30 g Caster Sugar
• 1 tsp Dried Oregano
• 100 ml Red Wine Vinegar
• 100 ml Olive Oil
• 1 lrg Bunch Of Basil
• 2 Onions (Chopped)
• 400 ml Vegetable Stock

How to make creamy tomato soup without the cream

• Heat the oven to 180°c fan/200°c/Gas 6. Line a large roasting tin with baking paper and arrange the tomatoes in the tin cut-side up. Season with salt, then scatter the oregano, sugar and garlic. Drizzle with 1 tbsp of olive oil and 1 tbsp of vinegar. Roast for 45 minutes until the tomatoes have shrivelled and have released plenty of juices.
• Meanwhile, set aside a large handful of basil leaves, reserving the stalks and remaining sprigs. Heat another 2 tbsp of olive oil in a saucepan and cook the onions with a little salt for 20 minutes until soft and sticky. Stir in the rest of the sugar and the remaining vinegar. Bring to the boil and simmer for 5 minutes until the onions have broken down and the liquid is syrupy.
• When the tomatoes are done, tip them into the pan along with the juices, then pour in the vegetable stock and scatter the basil stalks. Stir well and bring to the boil. Reduce heat and simmer for 20 minutes until it becomes a chunky sauce.
• Remove from heat and leave to cool slightly. Using a hand blender or food processor, blitz until smooth and creamy.
• Place the reserved basil leaves in a food processor, with a pinch of salt and the remaining olive oil and mix to make a green oil.
• Serve the soup in bowls and drizzle with basil oil.

Leftover tomato soup

One option for leftover tomato soup is to freeze it in an airtight container. I use liquid freezer bags; they’re great and easy to store! This will allow you to enjoy the soup at a later date. Another option is to reheat the soup and serve it as a side dish or main course. Finally, you could also make a new dish with the leftover soup, such as adding it to pasta or using it as a base for chilli. Whatever you do with your leftover tomato soup, be sure to enjoy it!