March 7, 2019

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.


Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

5 from 1 vote
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  • 8-9 roma tomatoes
  • 2 cups cherry tomatoes
  • 1 yellow onion
  • 5-6 cloves garlic
  • 1/4 th cup chopped carrots
  • 1/2 can full fat coconut milk
  • 1 tablespoon balsamic vinegar
  • 4 cups vegetable broth
  • 4 oz regular unsweetened amondmilk
  • 1 bundle basil
  • 1 tablespoon tomato paste
  • salt and pepper to taste


  • Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.
  • Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.
  • Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.
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