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Plant-Based|Vegan Tomato Basil Soup

Servings 6 people

Ingredients

  • 15 whole roma tomatoes
  • 3 whole heads garlic peels left on
  • 1 whole onion cut into eighths
  • 1 handful fresh basil stems removed and chopped
  • 2 tsp brown sugar
  • 1/4 tsp celery seeds
  • 1 splash low sodium soy sauce
  • 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
  • 1/2 tsp apple cider vinegar
  • 1/4 cup oat milk
  • 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
  • 1 tsp fresh black pepper
  • 2 tsp Italian seasoning
  • 2 cups vegetable stock

Instructions

  1. Preheat oven to 400 degrees F

  2. Cut the Roma tomatoes in half and place on baking sheet 

  3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

  4. Add the onions to the baking sheet along with the tomatoes and garlic

  5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

  6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

  7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

  8. Add 1/2 of the basil and blend

  9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

  10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

  11. Serve warm soup and enjoy!