Creamy Roasted Tomato – Basil Soup

Comforting and creamy roasted tomato – basil soup.

This creamy roasted tomato soup with fresh tomatoes and basil is truly the ultimate soup. It’s simple to make and bursting with hearty and rich flavours.

This morning a friend came over and he brought me a whole bag of home-grown tomatoes and bell peppers from his garden. Since I love the flavour tomatoes get from roasting in the oven, I decided to use some of the tomatoes in this fresh tomato soup.

I didn’t even planned on sharing this recipe, but it was so good. You might see my pictures are a bit rushed, but you all know how to eat a bowl of soup, right?!

For me there are three crucial factors to making the most delicious tomato soup:

First, use fresh tomatoes. There’s just no comparison to canned tomatoes. The tomato is the hero ingredient so get the most fresh tomatoes you can. 

Secondly, roasting the tomatoes. By roasting the tomatoes they get this sweet and caramelized flavour which adds tons of flavour to the soup.

Finally, the basil. Tomatoes and basil, it’s a marriage we are not here to break up. The basil adds a fresh and herby aroma to the soup, taking it to the next level.

To finish the soup, it gets dressed with freshly chopped tomatoes, basil leaves, vegan parmesan and a drizzle of extra virgin olive oil. Can you get a more soul hugging combo of ingredients!? And it’s not just a pretty face, they actually enhance the flavour of the soup. It’s the little things that really make a difference!

This homemade soup is perfect for any occasion. Serve it as a starter, devour a huge bowl for dinner, when you’re feeling off,… the list goes on and on. Whenever you need it, tomato soup is always a good idea! It’s pure magic!

Simple. Delicious. Comfort food.

If you like this recipe, leave a comment below, we love hearing about you! Or share it on Facebook, Instagram or Pinterest!

Creamy Roasted Tomato – Basil Soup

vegan, gluten free, soy free



1 kg roma tomatoes

2 sprigs of thyme

Olive oil

1 onion, chopped

3 cloves garlic, chopped

2 tbsp tomato paste

2 ½ – 3 cups veggie stock (depending on the desired thickness)

½ cup cashews, soaked for ½ hour

Pinch of sugar

Salt & pepper

1 cup fresh basil leaves


Tomatoes, chopped

Basil leaves

Vegan parmesan

Extra-virgin olive oil



Preheat the oven to 200° Celsius. Line a baking tray with parchment paper.

Halve the tomatoes and place cut side up on the baking tray. Season with salt and pepper, add the thyme and drizzle with olive oil. Roast for about 30-40 minutes, until they start to brown.

Meanwhile, heat some olive oil in a pot. Sauté the onion and garlic until translucent. Add the tomato paste and sauté for another minute. Add the roasted tomatoes (including the roasting juices), soaked cashews, veggies stock and a pinch of sugar.  Bring to a boil, reduce the heat and simmer on low for 10 minutes. Add the basil leaves and blend until smooth. Taste and adjust seasoning to your preference.

Garnish with chopped, basil leaves and shaved vegan parmesan. Drizzle with some extra-virgin olive oil and serve.



Dress up the soup with some homemade pesto.

© 2019, Chillies for Chocolate. All rights reserved.

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