Go Back

Creamy Tomato Basil Soup

Easy creamy tomato basil soup uses fresh roasted tomatoes, red bell pepper, and onions for a quick and healthy winter entree. A drizzle of cashew milk makes it creamy while still being completely vegan and dairy-free.
Print Recipe Pin Recipe

Ingredients
  

  • 10 Whole Roma Tomatoes (or vine ripe, or a mixture of the two)
  • 1 Head of Garlic (1 large or 2 small garlic heads)
  • ½ Yellow Onion
  • 1 Bell Pepper
  • ½ C Cashew Cream (Optional, see notes for recipe)
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 bunch Fresh Basil
  • 2 dashes Cayenne Pepper
  • 1 Tbsp Avocado Oil

Instructions
 

  • Line a sheet pan with parchment paper and drizzle a little oil (of choice) onto the paper.
  • Slice all the tomatoes and bell pepper in half. Cut off the top of the whole garlic head(s), and slice up large slices of the yellow onion. place all the veggies onto the oiled parchment paper. Drizzle a little more oil over the top of veggies, along with sprinkles of salt and pepper.
  • Bake veggies at 400 for about 40-60 minutes, turning over half way in between.
  • Once the vegetables are throughly roasted and started to get a nice char on them. Add vegetables to a blender, including the juice from the roasted veggies (keep 1/4 of the tomatoes out if you’re like me, and prefer a chunky tomato soup). Blend until creamy.
  • Add all the ingredients to a large pot and heat on low. The soup is ready to serve. Top with basil. For more creamy, bisque-like soup add cashew cream and mix into the soup.