How to Make Tomato Basil Soup: Vegan Tomato Soup Recipe

• 3 pounds fresh tomatoes, such as Roma tomatoes (aka plum tomatoes), halved
• 1 large carrot, scrubbed
• 1 yellow onion, peeled and quartered
• 6 cloves garlic, unpeeled
• 4 tablespoons olive oil, divided, plus more for garnish
• 8 ounces canned tomatoes (crushed tomatoes or diced tomatoes)
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 bunch fresh basil leaves and stems, separated
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon red pepper flakes

1. 1

   Preheat the oven to 400 degrees Fahrenheit. Arrange fresh tomatoes, carrot, onion, and garlic cloves on a rimmed baking sheet in a single layer and toss with 2 tablespoons olive oil to coat. Roast vegetables until tender and lightly browned, about 30 minutes. Let roasted vegetables cool, about 15 minutes.

2. 2

   Transfer roasted tomatoes, carrot, and onion to a blender or food processor. Squeeze garlic cloves out of their skins into the bowl of the blender or food processor, and process into a smooth paste. Add water one tablespoon at a time, if needed.

3. 3

   In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add canned tomatoes and sauté until tomatoes stick to the bottom of the pot and turn brown, about 5–10 minutes. Deglaze the pan with vegetable stock, stirring with a wooden spoon to pick up the brown bits (known as fond) stuck to the bottom of the pot.

4. 4

   Add pureed roasted veggies to the soup pot along with tomato paste, fresh basil stems, salt, pepper, paprika, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer over medium heat until flavorful, about 20 minutes. Remove from heat and let cool slightly, about 15 minutes.

5. 5

   Remove basil stems from soup and add in most of the basil leaves, reserving a few for garnish. Use an immersion blender to puree soup to desired consistency. Season to taste. Serve hot or cold, with a drizzle of olive oil and a few fresh basil leaves for garnish.

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