Creamy Dairy-Free Roasted Tomato Basil Soup
Prep time
Cook time
Total time
Recipe type: Main
Serves: Serves 4
  • 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
  1. 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.
  2. 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.
  3. Serve with shredded basil, croutons, a drizzle of olive oil and a shaving of parmesan (if not dairy-free).
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