Roasted Tomato and Basil Soup


Our gardens and farmers markets are full of in season Tomatoes and I am grabbing as many as I can! I great way to use these up are in recipes such as marinara sauces and salsas.

However, with fall around the corner, there is nothing better than a great Tomato soup! This recipe is a GREAT tomato soup and you can double/triple the batch to store and have on hand for whenever you need a warm bowl of love.

This is dairy free yet smooth and creamy and has an amazing depth of flavor, it will quickly surpass your canned options


To begin, we are going to roast our tomatoes and garlic. Slice 6-7 tomatoes (this makes 2 servings) and can vary depending on the size. I used Tomatoes on the Vine, so if you use Roma you may need a few more and if you use beefsteak, you may need less.

Slice the tomatoes into 1/2in thick rounds and drizzle the whole and peeled garlic cloves along with the tomatoes with olive oil. Sprinkle salt and pepper over top and place into a 350 degree preheated oven. Roast for 1 hour and 20 minutes.


While the tomatoes are cooking, we can start to cook our onions. I slightly caramelize the onions to get a depth of flavor and a slight sweetness to the soup. A lot of recipes call of added sugar to counterbalance the acidity of the tomatoes. I think simply caramelizing the onions does the same trick! In a sauce pan with olive oil heated over medium-low heat, add the chopped onion. Stir occasionally but mostly letting them rest and saute for 20 minutes or until slightly caramelized, translucent with a golden color

Once onions are done, deglaze the pan with sherry vinegar. Scrape up anything from the bottom of the pan and add in your vegetable broth, salt, pepper, and nutritional yeast.

Once the tomatoes at done, remove form the oven and slide everything into the sauce pan (tomatoes, garlic, and any juices). Stir everything together, cooking for 5 minutes, and then use an immersion blender to puree until smooth.

Once smooth, add in your fresh basil and stir to evenly mix. Let this simmer over low heat with the heat on for at least 30 minutes. Serve with your favorite crusty bread or grilled cheese and welcome a new favorite meal to your line up!



  • 6 Tomatoes on the Vine or Roma Tomatoes
  • 4 Cloves of Garlic
  • 2 tbs Olive Oil
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 cup Chopped Vidalia Onion
  • 1 tsp Sherry Vinegar
  • 1 cup Low Sodium Vegetable Broth
  • 1 tbs Nutritional Yeast
  • 3 tbs Fresh Chopped Basil


  1. Preheat the oven to 350 degrees.
  2. Slice your tomatoes into 1/2 inch thick slices and lay out on a lined baking sheet, either a silicone mat or parchment paper. Also, add the peeled whole garlic cloves to the pan. Drizzle 1 tbs of olive oil, 1 tsp salt, 1 tsp pepper over the tomatoes and garlic. Roast for 1 hour and 20 minutes.
  3. While the tomatoes are roasting, add a saucepan over medium-low heat and add in 1 tbs of olive oil and the chopped onion. Stir occasionally and let the onion cook until it is caramelized (usually 20-30 minutes).
  4. Once onions are caramelized, deglaze the pan with the sherry vinegar and add in the vegetable broth, nutritional yeast, 1 tsp salt, and 1 tsp pepper. Stir to mix.  
  5. Once tomatoes and garlic are roasted, remove from the oven and pour everything into the saucepan with the broth. Stir everything together and blend with an immersion blender until smooth. 
  6. Add in fresh shopped basil and cook covered over low heat for another 30 minutes for flavors to blend. Serve with extra basil on top and your favorite bread or grilled cheese!