Easy Tomato Basil Soup (No Cream), a delicious homemade vegan soup made with roasted tomatoes, a simple recipe to comfort you no matter the season. It might be easy, but the flavours are fantastic. Healthy, low in calories, and better than any store-bought soup.
Dinner should always be nice and light, as this will (should) ensure a good night sleep. And a lovely soup can be the answer. A few simple ingredients, a few tricks, a bit of magic, a blender, and voilà, dinner is served.
Tomatoes are at their best in late summer/early Autumn, they are juicy, extremely tasty, and would be rude not to use them as much in as many recipes.
Unfortunately, once the tomato season is gone, most of them are tasteless, even if we can easily find them in any supermarket all year around. And that's because they are probably full of nastiness to get them grow quickly, beautifully round, and red.
This roasted tomato and red pepper soup, for instance, it's one of my favourite recipes ever. It's dead easy to make, and you know you can actually control the amount of salt that goes in. Canned soups are known to have a rather worrying amount of salt added.
Ingredients needed to make vegan roasted tomato soup
- cherry tomatoes & tomatoes on the vine
- vegetable stock - or water
- vegetable oil - or any other oil of your choice
- onion - I used yellow onion, but red or shallots also ok
- fresh basil - or dried
- salt and pepper - to taste
I used both cherry tomatoes and tomatoes on the vine, but you can use whatever tomatoes you have around. This soup is great if you are looking to use up the tomatoes that would otherwise go to waste.
You can, of course, make the soup just with cherry tomatoes if that's what you have, or only with large tomatoes, you should need about 8-10 of them.
If you do want to add cream to the soup, you can add once the soup has been blended and pits removed. The soup can then be heated for 1-2 minutes.
Step-by-step photos and instructions
- cut the tomatoes into quarters or halves and place them on a roasting tray together
- roast for 45 minutes until soft
- in a pan, heat up the oil, add the onion and gently fry until tender
- add the roasted tomatoes and peppers (remove the skin), the vegetable stock, and leave to cook for about 5 minutes
- season well, add the herbs, and blend until smooth
- pass the soup through a sieve to get rid of the pits and tomato skins, for a creamier touch
Roasting the tomatoes will give you that unique rich flavour that we love. You can add all the ingredients in the pan and just boil them, but that would be just some okayish soup, not an amazing one.
You can also roast the onion at the same time, but l prefer to light fry it to get that lovely caramelised taste.
Other creamed soup recipes
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Easy Tomato Basil Soup (No Cream)
- 6 tomatoes on the vine
- 700 g cherry tomatoes (1 ⅔ lb)
- 1 ½ cups vegetable stock
- 1 tablespoon vegetable oil
- 2 cloves of garlic
- 1 onion
- 1 tablespoon fresh basil
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- Preheat the oven to 200 degrees C. (390 Fahrenheit).
- Cut the large tomatoes in quarters and place all of them on a roasting tray along.
- Roast for 45 minutes or until the tomatoes are roasted.
- In a pan, add one tablespoon of vegetable oil.
- Cut the onion finely and fry until golden, then add the chopped garlic and fry for a further 30 seconds.
- Add the roasted tomatoes to the pan.
- Add the vegetable stock and stir, then leave to cook for about 5 minutes.
- Add half of the chopped basil, and season well with salt and pepper.
- Remove from the heat and allow it to cool slightly.
- Pour the soup in the blender and blend until smooth.
- Sieve the pips out, then transfer to a pan and reheat it, then garnish with more basil.
- Roasting the tomatoes will give you that unique rich flavour that we love. You can add all the ingredients in the pan and just boil them, but that would be just some okayish soup, not an amazing one.
- You can also roast the onion at the same time, but l prefer to light fry it to get that lovely caramelised taste.