This nutritious Creamy Dairy-Free Roasted Tomato Basil Soup is vegan, hearty, and full of delicious summer flavor that’s perfect for the end of the season.
I mentioned in my last post how my kitchen was overflowing with veggies from my own garden and my grandparents’. This Creamy Dairy-Free Roasted Tomato Basil Soup is an effort to make sure that not one of those goes to waste.
Homemade tomato soup is like, one of my top 10 favorite things. With a grilled cheese for dipping and lots of croutons…. it’s basically an edible cure for a really crap day. In an attempt to make my favorite soup more on the healthy side, I eliminated the heavy cream, which I normally swirl in at the end, and added an avocado. The result was thick, luscious, and friggin’ delicious. I added a ton of sea salt and hot sauce to my bowl when all was said and done and licked my bowl clean. Literally.
If my memory serves me correctly, Ina Garten’s Tomato Basil Soup was one of the first recipes I ever made when I first got an interest in cooking (and was obsessed with Food Network). You can’t forget the good olive oil, ya know? Or else, Ina will hunt you down, cover you in said olive oil, and roast you to absolute perfection. She’s the ideal mix of intimidating and relatable, if relatable was having a mansion with the most epic garden in the Hamptons. If I could be one celebrity chef for a day
lifetime, it would be her without a doubt. Jeffrey is the luckiest man on earth if you ask me.
Long story short, this soup makes me feel like Ina Garten and it can do the same for you.
- 2½ pounds of tomatoes, halved lengthwise
- 6 whole cloves garlic, peeled and smashed
- 1 small onion, quartered
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 2 cups lightly packed fresh basil leaves, roughly torn
- 1 large avocado, halved
- Salt and freshly ground black pepper, to taste
- Preheat oven to 425°F Place tomatoes on a baking tray with the garlic cloves and onion. Drizzle with oil, season with salt and pepper, and roast for about 25 minutes, or until soft.
- Allow tomatoes to cool slightly, then add them to your blender. Add avocado, basil and vegetable broth. Depending on the size of your blender, you may have to do this in a couple batches. Alternatively, you can add everything a large pot and use an immersion blender to combine. Transfer blended soup to a large pot and heat to your liking. Taste the soup and add additional salt and pepper as needed.
- Serve with shredded basil, croutons, a drizzle of olive oil and a shaving of parmesan (if not dairy-free).
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