Roasted Tomato Basil Soup

Bursting with fresh flavor.
Prev Next

Welcome spring with a fresh tomato soup. Roast tomatoes with onion and garlic first to add more flavor and complement the basil added later. This soup is made creamy with both almond and coconut milk which also add density alongside delicious texture. Enjoy!


  • 8-9 roma tomatoes
  • 2 cups cherry tomatoes
  • 1 yellow onion
  • 5-6 cloves garlic
  • 1/4 cup chopped carrots
  • 1/2 can coconut milk
  • 1 tablespoon balsamic vinegar
  • 4 cups vegetable broth
  • 4 oz Unsweetened Almondmilk
  • 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.