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Vegan Roasted Tomato Basil Vegetable Soup | Can't Stay Out of the Kitchen | this amazing #soup starts with roasted vegetables and then it's cooked in the #slowcooker. Everyone loves this recipe. Healthy, low calorie, #glutenfree & #vegan

Vegan Roasted Tomato Basil Vegetable Soup

Teresa Ambra
Vegan Roasted Tomato Basil Vegetable Soup is utterly mouthwatering and irresistible. This lovely, wholesome tomato basil soup includes 10 different roasted vegetables. Roasting the vegetables infuses so much extra flavor into regular vegetables. This recipe makes for the perfect comfort food meal when paired with homemade rolls or cornbread. Gluten free AND vegan.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 173 kcal

Equipment

  • 4 large cookie sheet pans to roast the vegetables
  • 1 large stock pot with lid or crockpot
  • 1 vegetable peeler
  • 1 sharp knife to slice veggies
  • 1 wooden spoon
  • 1 soup ladle
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4-5 lbs. roma tomatoes sliced
  • 1 whole bulb garlic roasted
  • 1/2 cup olive oil
  • 2 tbsp. salt divided use
  • 1 1/2 tbsp. ground black pepper divided use
  • 2.5 oz. fresh basil
  • 2 leeks green top removed, washed well and sliced
  • 1 large onion diced
  • 8 oz. fresh mushrooms sliced
  • 1 medium orange pepper cut in strips
  • 1 medium green pepper cut in strips
  • 1 medium yellow pepper cut in strips
  • 1 qt. vegetable stock
  • 3 ribs celery diced
  • 3 large carrots peeled and sliced
  • 1 tbsp. fresh rosemary
  • 1 tbsp. fresh thyme
  • 1/2 cup fresh parsley
  • 2 cups additional vegetable stock if needed

Instructions
 

  • Place tomatoes, leek, onion/scallions, mushrooms, celery, and carrots in a large mixing bowl or on cookie sheets that have been sprayed with olive oil cooking spray.
  • Sprinkle with 1-2 tablespoons salt and 1 tbsp. pepper (more of each if desired).
  • Drizzle 1/3 to ½ cup olive oil over top.
  • Stir to combine or just lay out on cookie sheets.
  • Spread all the vegetables onto one or two large cookie sheets that have been sprayed with olive oil cooking spray.
  • Roast vegetables in a 400° oven about 30-45 minutes.
  • (Meanwhile, cut the tops off the garlic bulb and place in a pan.
  • Drizzle with a little olive oil over top.
  • Roast the garlic at the same time as the vegetables.
  • Once vegetables are done place in large stockpot (or crockpot, see below), with all the drippings from the pan.
  • Add seasonings and one quart vegetable stock.
  • Bring to a boil and then reduce heat and simmer until seasonings blend about 30 minutes.
  • Stir in additional vegetable stock, if desired.
  • Check seasonings.
  • Add more basil if desired.

Notes

NOTE: Add stew beef, if desired.
 
NOTE: You can make this in the crockpot by roasting the vegetables, then adding to a crockpot with seasonings and broth. Cook on high about 1-2 hours to heat through.
 
NOTE: Green beans, zucchini, yellow squash or asparagus are also good options to include in this soup.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 173kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1472mgPotassium: 765mgFiber: 5gSugar: 9gVitamin A: 6712IUVitamin C: 83mgCalcium: 70mgIron: 2mg
Keyword carrots, gluten free, main dish, mushrooms, soup, tomatoes, vegan, vegetable soup
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