Home » Roasted Tomato Basil Soup!

Roasted Tomato Basil Soup!

Written by Published on in APPETIZERS, ENTRÉES, SOUPS
Roasted Tomato Soup with Crispy Basil!
Print

Roasted Tomato Soup with Crispy Basil!

0 from 0 votes
Recipe by Maui Beach Vegan™
Servings

4-6

servings
Total time

45

minutes

This is the easiest soup on the planet!! It’s so fresh and cozy. Pair this with some fresh-baked bread!

Behold…the BEST Tomato Soup, ever (straight from your kitchen)!

Ingredients

  • Olive Oil Cooking Spray | optional – you can substitute Olive Oil here, instead.

  • (2) + (1) TABLESPOONS (2) + (1) Olive Oil

  • (6) CUPS (6) Fresh Tomatoes | quartered

  • (1) CUP (1) Fresh Onion | quartered | I use yellow, but any onions will work!

  • (6) cloves (6) Fresh Garlic

  • (1) + (1) CUPS (1) + (1) Fresh Basil

  • (1) TABLESPOON (1) Fresh Thyme | or use 1/2 tablespoon dried

  • Sprinkle Sprinkle Fresh Oregano | dried works, too!

  • (1) teaspoon (1) Himalayan Salt

  • (2) TABLESPOONS (2) Coconut Sugar

  • (6) CUPS (6) Vegetable Broth or Water

  • White or Black Pepper | to taste

  • Sprinkle Sprinkle Celery Salt

Let’s DO THIS!

  • Preheat oven to 375ºF

    Lightly coat your baking dish with either Cooking Spray or (1) TABLESPOON of Olive Oil.
  • Layer Tomatoes, Onion, Garlic, Basil, Thyme and Oregano.

    Drizzle with Olive Oil.

    Season with Himalayan Salt, Coconut Sugar and Pepper.
  • Roast for (30) minutes!
  • While the tomatoes are roasting, work on the Crispy Basil! It’s not only a great garnish, but these crisps taste AMAZING on your soup, or by themselves as a snack!

    Rinse and dry individual Basil leaves.
  • Place Basil leaves on a baking sheet, and spray or coat leaves with Olive Oil.

    Sprinkle with Celery Salt, and bake for (6) minutes.

    Remove promptly from the oven, and try not to eat them all!
    Place baked Basil leaves on a paper towel to rest.
  • Pour the contents of your baking dish into a soup pot, then add enough Vegetable Broth or Water so that your tomatoes are covered by at least 1/2 inch.

    Bring to a boil for (10) minutes.

    Reduce heat and simmer for (15-20) more minutes.
  • You can pour this into your blender, then transfer back into your soup pot, or use an immersion blender like I did, and blend until smooth. Salt and Pepper to taste!
  • Pour into a bowl, and finish with your Crispy Basil for kicks!

Push Play!

NOTES

  • WHITE WINE: Albariño | Sauvignon Blanc | Chenin Blanc
  • RED WINE: Chianti | Grenache | Gamay | Beaujolais
  • For a creamier flavor, add Coconut Milk or Almond Milk. Season with more Salt as these will add a little more sweetness to your soup.
  • Enjoy with a nice salad, with fresh baked bread or a grilled “cheese” sandwich.
  • *BOOM!*

Did you make this recipe?

Tag @mauibeachvegan on Instagram and hashtag it #mauibeachvegan