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Bowls of homemade dairy-free roasted tomato soup with fresh basil

Dairy-Free Roasted Tomato Soup With Basil

This homemade dairy-free tomato soup uses roasted tomatoes, fresh basil, caramelized shallots, & other key ingredients to give it a rich flavor. This recipe is also vegan and gluten-free.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Author: Lindsey Jenkins

Ingredients

  • 3 pounds roma or plum tomatoes
  • 5 garlic cloves, peeled
  • 4-5 tablespoons olive oil, divided
  • 3 shallots, diced
  • 2 tablespoons tomato paste
  • 1½-2 cups chicken or veggie broth depending on how thick you want your soup
  • 3 fresh thyme sprigs, leaves removed
  • 1 cup fresh basil leaves + more for serving
  • salt & pepper, to taste

Optional Add-ins

  • 1 tablespoon dairy-free butter optional
  • cashew cream optional

Instructions

  • Preheat your oven to 400°F.
  • Cut the tomatoes in half lengthwise, remove the stem, and place them on a parchment-lined baking tray in a single layer along with the peeled garlic cloves. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Bake for 45 minutes.
  • When the tomatoes have about 15 minutes left in the oven, heat a soup pot over medium heat and add 1 tablespoon of olive oil. Once hot, add the diced shallot and cook for 10 minutes, stirring occasionally. Season with salt & pepper and stir in the tomato paste. Cook for another 2-3 minutes.
  • Remove the roasted tomatoes from the oven and add them into the soup pot along with the garlic (plus the juicy bits on the baking sheet), broth, basil, and thyme leaves. Cook over medium-high heat for about 5-8 minutes. Turn off the heat.
  • Go in with an immersion blender until you’ve reached your desired consistency - either completely smooth or with a little texture. Season with more salt and pepper to taste and stir in the dairy-free butter if using. Serve with cashew cream (optional) and drizzle with more olive oil.

Notes

No Roma or plum tomatoes? - use heirloom tomatoes if you have access to them.
No shallots? - use a red, yellow, or white onion instead.
No fresh thyme? - sub ½ teaspoons of dried thyme in its place.
No tomato paste? - use 4 tablespoons tomato sauce or puree instead, but you'll have to cook it down a little longer to reduce it to have a similar concentrated flavor.