Gluten Free Living – 2014

Vegan Roasted Tomato Basil Soup is really awesome. This is a delightfully healthy soup that’s wonderful comfort food. Now that fall is here in North Texas it’s time to crank out the soup recipes. I have to admit I really enjoy soups and chowders. I eat them all year round – even here in hot, hot Texas! I especially enjoy them for lunches but I typically make a soup for dinner and then eat the leftovers for a few days afterward.

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This is a savory and delicious Tomato Basil Soup recipe. It uses roasted vegetables to increase the flavor. I included garlic, tomatoes, leeks, onions and bell peppers. It also has typical herbs like basil and parsley. Just a sprinkling of crushed red pepper adds needed heat to spice up the soup.

Soups have only in recent years become one of my favorite foods. Back in 2009 and 2010 I had to have gum grafts on both sides of my bottom teeth (the result of brushing my teeth too vigorously over the years). As a result, I had surgery on one side in December 2009 and on the other side in March 2010. I wasn’t allowed to eat fresh vegetables and fruits for months at a time. So I started making soups and learned to enjoy them.

When I was growing up Mom never served soup. I’m not sure why. She told me her mom served soup before every lunch and dinner meal when she was growing up. They worked hard on their family farm and needed lots of food just to keep their weight up.

Anyway, I didn’t grow up eating soups. For the first 30 years of our marriage I rarely ever made soup. I made Clam Chowder infrequently but that was about it until five years ago. Now I make soup all the time and I comb through my pins on Pinterest frequently looking for new recipes to try.

Tomato Basil Soups are some of my favorite soup recipes. I have several you may want to try, including: La Madeleine’s Tomato-Basil Soup, Tomato Basil Parmesan Soup, Roasted Tomato Basil Soup, Vegan Roasted Tomato Soup, and Vegan Roasted Tomato Basil Vegetable Soup.

All are a little bit different with distinctive tastes and textures. My new Vegan Roasted Tomato Basil Soup is a great recipe to try if you love Tomato Basil Soups. It has the perfect blend of seasonings and is simple and easy to make, too. Give it a try and enjoy a cup of hot soup before a blazing fire this fall.

I initially published this recipe in October 2014. I recently remade this recipe for my son and his wife for lunch after church one Sunday. I served it with my husband’s best Grilled Cheese Sandwiches. My daughter-in-law loved the soup. When I originally made the recipe, I added almond milk. This time I left it out and actually liked the soup better.

I had leftovers (which I always aim for!). I served the leftovers with some Rosemary Tomato Focaccia Bread and then some Jalapeno Cheddar Cornbread. Oh my! Cornbread crumbled into soup or chili is the best! The jalapenos amped up the flavors even more. I loved it!

Vegan Roasted Tomato Basil Soup is so scrumptious. You will love this  savory soup.

Vegan Roasted Tomato Basil Soup is healthy and low calorie. It was delicious with a tomato rosemary focaccia bread.

This tasty soup is hearty and satisfying and a great comfort food on cool winter nights. It’s delightful with Grilled Swiss Cheese and Tomato Sandwiches.

Here’s what I did.

I used these ingredients. I did not end up using the Almond Milk.

Slice Roma tomatoes and place on parchment paper-lined cookie sheet. Brush each tomato with olive oil. Sprinkle with salt, pepper, dried basil and oregano.

Roast tomatoes in a 400 degree oven about 45 minutes. Remove from oven.

Line a cookie sheet with parchment paper. Cut the tops off two or three heads of garlic. Brush with olive oil. Slice onions and leeks and place on cookie sheet. Cut bell peppers in strips and place on cookie sheet. Sprinkle with salt, pepper, dried oregano and dried basil.

Roast at 400 for 30-45 minutes.

NOTE: The veggies should all be roasting in the oven at the same time.

Place roasted tomatoes in a large Dutch oven or stock pot. Scrape any juice or spices left on the parchment paper into the pot.

Remove garlic from bulb. Discard skins. Add the roasted veggies from the other tray into the Dutch oven.

Add crushed red pepper, chopped fresh parsley, chopped fresh oregano and chopped fresh basil. 

Add vegetable broth.

Stir vegetables to combine.

Boil and simmer 15 minutes.

Puree soup with an immersion blender until smooth.

To serve: Ladle soup into bowls and garnish with fresh basil, as desired.

Herb Roasted Tomato Basil Soup is a great way to use up garden tomatoes and produce, too.

I found Vegan Roasted Tomato Basil Soup amazing with Jalapeno Cheddar corn bread crumbed up into it. The jalapenos added just the right amount of heat. 🙂

This delightful soup is perfect comfort food on cold winter nights when you want hot food to warm you up.

Here’s the recipe.

VEGAN ROASTED TOMATO BASIL SOUP

(My own concoction)

Vegan Roasted Tomato Basil Soup

Teresa Ambra

Vegan Roasted Tomato Basil Soup is so mouthwatering. This lovely soup roasts all the veggies before cooking, increasing the savory flavors of the soup tremendously. It's terrific comfort food for cold, winter nights. This delightful recipe is wonderful served with Grilled Cheese Sandwiches or dunking cornbread in it. Healthy, low calorie, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings 10

Calories 100 kcal

Equipment

• 1 large stock pot
• 1 sharp knife to cut vegetables
• 2 18x26" cookie sheet pans
• measuring cups
• measuring spoons
• 1 immersion blender
• 1 soup ladle

Ingredients

  

1x2x3x

• 2 whole bulbs garlic roasted
• 4-5 lbs. ripe Roma tomatoes sliced
• 2 large onions sliced (can also separated into rings)
• 2 leeks green top removed, washed thoroughly and sliced or diced
• 3 to 4 tbsp. olive oil divided use
• 1/2 red bell pepper cut in strips
• 1/2 orange bell pepper cut in strips
• 1/2 yellow bell pepper cut in strips
• 1 to 2 tsp. dried oregano or more, if desired
• 1 to 2 tsp. dried basil or more, if desired
• .75 oz. fresh basil chopped
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped oregano
• 1/3 to 1/2 tsp. ground black pepper or as needed
• 1/2 to 1 tsp. sea salt or as needed
• 1/8 tsp. red pepper flakes
• 16 oz. vegetable broth
• 1 cup Califia Farms almond milk optional (I did not add this)

Instructions

 

• Preheat oven to 400°.
• Prepare two extra-large cookie sheets by lining with parchment paper.
• Cut the tops off garlic and place on cookie sheet.
• Peel and slice onions, separate into rings (if desired) and place on same cookie sheet.
• Cut the tops of the leeks and wash thoroughly getting all the sand out between the layers.
• Slice down and place leeks next to onion rings in cookie sheet.
• Cut bell peppers in strips and place next to leeks and onions in cookie sheet.
• Slice tomatoes and place in remaining large cookie sheet.
• Brush all the veggies with olive oil.
• Sprinkle very generously with salt and pepper.
• Sprinkle all the veggies with dried basil and oregano.
• Place in 400° oven and roast veggies about 45 minutes.
• Remove from oven.
• Remove peels from garlic and discard.
• Place roasted veggies, garlic cloves, vegetable broth, fresh parsley and fresh basil in a sauce pot or Dutch oven.
• Bring to a boil and simmer about 15 minutes.
• Puree mixture with an immersion blender.
• Check seasoning.
• Add more salt and pepper, if desired.
• To serve: ladle in bowls and garnish with more parsley or basil, as desired.

Notes

NOTE: I used 21 average sized Roma tomatoes.

 

NOTE: You can add Almond Milk after pureeing the soup if you want a creamier texture. I personally preferred the soup without it.

 

NOTE:  If you choose to add almond milk, I recommend Califia Farms rather than Almond Breeze. Almond Breeze contains carageenan which causes cancer. It is also mostly water.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 145mgPotassium: 570mgFiber: 4gSugar: 7gVitamin A: 2240IUVitamin C: 56mgCalcium: 104mgIron: 2mg

Keyword gluten free, main dish, soup, tomatoes, vegan

Tried this recipe?Let us know how it was!

If you enjoy Tomato Basil Soups, give this vegan version a try. It’s healthy and low calorie for those trying to watch their weight. Add some cornbread and it’s even better.

We loved serving Vegan Roasted Tomato Basil Soup with Grilled Swiss Cheese and Tomato Sandwiches. That was a comfort food meal, indeed!

Vegan Roasted Tomato Basil Soup is an amazing main dish supper. You and your family will savor every mouthful.

You may also enjoy these delicious recipes!

Vegan Roasted Tomato Basil Vegetable Soup

Vegan Tuscan Kale and White Bean Soup

Tomato Basil Parmesan Soup

Vegan Roasted Tomato Basil Soup

Teresa Ambra

Vegan Roasted Tomato Basil Soup is so mouthwatering. This lovely soup roasts all the veggies before cooking, increasing the savory flavors of the soup tremendously. It’s terrific comfort food for cold, winter nights. This delightful recipe is wonderful served with Grilled Cheese Sandwiches or dunking cornbread in it. Healthy, low calorie, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings 10

Calories 100 kcal

Equipment

• 1 large stock pot
• 1 sharp knife to cut vegetables
• 2 18×26" cookie sheet pans
• measuring cups
• measuring spoons
• 1 immersion blender
• 1 soup ladle

Ingredients

  

1x2x3x

• 2 whole bulbs garlic roasted
• 4-5 lbs. ripe Roma tomatoes sliced
• 2 large onions sliced (can also separated into rings)
• 2 leeks green top removed, washed thoroughly and sliced or diced
• 3 to 4 tbsp. olive oil divided use
• 1/2 red bell pepper cut in strips
• 1/2 orange bell pepper cut in strips
• 1/2 yellow bell pepper cut in strips
• 1 to 2 tsp. dried oregano or more, if desired
• 1 to 2 tsp. dried basil or more, if desired
• .75 oz. fresh basil chopped
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped oregano
• 1/3 to 1/2 tsp. ground black pepper or as needed
• 1/2 to 1 tsp. sea salt or as needed
• 1/8 tsp. red pepper flakes
• 16 oz. vegetable broth
• 1 cup Califia Farms almond milk optional (I did not add this)

Instructions

 

• Preheat oven to 400°.
• Prepare two extra-large cookie sheets by lining with parchment paper.
• Cut the tops off garlic and place on cookie sheet.
• Peel and slice onions, separate into rings (if desired) and place on same cookie sheet.
• Cut the tops of the leeks and wash thoroughly getting all the sand out between the layers.
• Slice down and place leeks next to onion rings in cookie sheet.
• Cut bell peppers in strips and place next to leeks and onions in cookie sheet.
• Slice tomatoes and place in remaining large cookie sheet.
• Brush all the veggies with olive oil.
• Sprinkle very generously with salt and pepper.
• Sprinkle all the veggies with dried basil and oregano.
• Place in 400° oven and roast veggies about 45 minutes.
• Remove from oven.
• Remove peels from garlic and discard.
• Place roasted veggies, garlic cloves, vegetable broth, fresh parsley and fresh basil in a sauce pot or Dutch oven.
• Bring to a boil and simmer about 15 minutes.
• Puree mixture with an immersion blender.
• Check seasoning.
• Add more salt and pepper, if desired.
• To serve: ladle in bowls and garnish with more parsley or basil, as desired.

Notes

NOTE: I used 21 average sized Roma tomatoes.

 

NOTE: You can add Almond Milk after pureeing the soup if you want a creamier texture. I personally preferred the soup without it.

 

NOTE:  If you choose to add almond milk, I recommend Califia Farms rather than Almond Breeze. Almond Breeze contains carageenan which causes cancer. It is also mostly water.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 145mgPotassium: 570mgFiber: 4gSugar: 7gVitamin A: 2240IUVitamin C: 56mgCalcium: 104mgIron: 2mg

Keyword gluten free, main dish, soup, tomatoes, vegan

Tried this recipe?Let us know how it was!