Growing up, whenever I was sick, I always wanted the fresh and warm tomato soup from the grocery store. It was creamy, well-seasoned, and perfect with fresh bread. It just warmed the soul, you know?
Well last year, I really wanted to write my own tomato soup recipe that used lots of fresh veggies and wholesome ingredients. I developed, tested, and photographed the recipe, but hated the final images.
So I reluctantly decided to wait an entire year to try again until I was more confident in my photography.
Well I am SO glad I did because I am in love with these images and the recipe is even better this time around! I accidentally made it vegan too, haha.
Today's Vegan Tomato Basil Soup is packed with fresh roasted vegetables, heart- healthy fats, plant-based protein, and a secret ingredient that really makes this homemade tomato basil soup the best!
Add the cashews to a bowl of very hot water and let them soak while you prepare the soup.
Preheat the oven to 400°F and spray a 9x13 casserole dish with cooking spray.
Toss all the tomatoes, cauliflower, onion, and garlic cloves in the olive oil and generously season with salt and pepper.
Add to the casserole dish and roast for 40 minutes. The vegetables should slightly charred and very fragrant when they're done.
Use a slotted spoon to remove the vegetables from the baking dish and add to a large blender. We don't want any excess liquid in the soup! Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.
From here, you can either serve immediately OR you can add the soup to a large pot and reduce it on low heat on the stove for 15-20 minutes. Reducing it will make it even thicker!
Yes! Homemade tomato soup uses a variety of vegetables and minimal ingredients. It's traditionally lower calorie, unless whole milk or heavy cream is used.
Instead of thickening the soup with dairy products like whole milk or heavy cream, I chose to use more nourishing ingredients like cauliflower and cashews. If you like your soup a little thinner, you can always add almond or cashew milk! I also used nutritional yeast in place of regular parmesan cheese.
Nope! All the vegetables in this tomato soup recipe are fresh.
Traditionally, tomato soup is served with grilled cheese sandwiches, but I also love garlic bread, homemade dinner rolls (click here for my recipe!), and including a side of protein like grilled chicken.
The earliest known tomato soup recipe dates back to the mid 1800s in the United States. Prior to this time, most soups had a variety of vegetables instead of one main vegetable.
Tomato soup is mostly vegetable based and thickened with vegetable broth, where tomato bisque is thickened with milk or heavy cream. This easy tomato basil soup recipe does not use any dairy; it's thickened with cauliflower, cashews, and the juices from the tomatoes!
Please please please make this as soon as possible! This roasted tomato basil soup is such a great way to get your veggies in and an even better excuse to enjoy a hearty, cheese grilled cheese like this one.
Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!
This Vegan Tomato Basil Soup is easy to make and so creamy. It's made with roasted tomatoes, cauliflower, and onions, then thickened with cashews and basil pesto. It's the perfect soup for fall!
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