Vegan Soups
Creamy Vegan Roasted Tomato and Basil Soup
This soup captures the essence of late-summer harvests with deeply charred vine-ripened tomatoes and fragrant fresh basil. Soaked cashews are blended directly into the broth to provide a luxurious, silky texture that balances the natural acidity of the roasted vegetables.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 275 kcal
Method
This creamy vegan roasted tomato and basil soup relies on charred vine tomatoes and soaked cashews for a rich, velvety consistency. It is a staple in any modern vegan kitchen, offering a deep, smoky flavor that feels incredibly indulgent while remaining entirely wholesome and simple to prepare at home.
Step 1. Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, red bell pepper, and onion wedges on a large baking tray. Toss with the olive oil and generous pinches of salt. Nestle the whole garlic cloves (still in their skins) between the vegetables.Roast for 35-40 minutes until the tomato skins are slightly charred and the peppers are soft. The charring is essential as it provides a smoky depth that replicates the complexity of a slow-simmered sauce in a fraction of the time.
While the vegetables roast, place the raw cashews in a small bowl and cover with boiling water. Let them soak for at least 20 minutes. Soaking the cashews softens their cellular structure, allowing them to break down completely into a smooth, heavy-cream-like consistency when blended, without any graininess.
Once roasted, remove the tray from the oven. Squeeze the softened garlic out of its skins and into a high-speed blender. Add the roasted tomatoes, peppers, onion, and any juices from the tray.
Drain the cashews and add them to the blender along with the vegetable stock, balsamic vinegar, and the fresh basil leaves.
Blend on high until completely smooth and velvety. Taste and adjust seasoning with salt and black pepper.
Pour the soup into a pot and warm gently over medium heat if needed. Serve immediately with an extra drizzle of olive oil and fresh basil.
Notes
Do not peel the tomatoes before roasting; the charred skins add a rustic flavor and are pulverized completely in a high-speed blender.
If you don't have a high-speed blender, a standard immersion blender works, though the texture will be slightly more rustic and less 'bisque-like'.
A splash of balsamic vinegar at the very end brightens the cooked sugars in the roasted tomatoes.
For the best flavor, use tomatoes that are slightly overripe and soft to the touch.
