Tomato soup is a winter essential. Make your own delicious dairy free roasted tomato soup with basil at home in just a few steps. This allergy friendly tomato soup recipe uses seasoned roasted tomatoes blended with vegan stock and herbs for a rich tomato flavour. And it’s naturally gluten free and vegan too.
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Jump to RecipeDairy free roasted tomato soup ingredients
To make this allergy-friendly and vegan roasted tomato soup with basil you’ll need:
- 1kg (2.2 lbs) ripe tomatoes (ideally Roma), quartered
- 2 small brown onions, cut into wedges
- 3 cloves garlic, peeled
- 2 Tablespoon extra virgin olive oil
- 3 sprigs of fresh thyme
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups vegan and dairy free vegetable or chicken-style stock/bouillon, warmed
- 4 Tablespoon fresh basil leaves, chopped
- 2 Tablespoons tomato paste
- 2 teaspoons brown sugar
- Extra fresh basil leaves (and optional dairy free cream or milk) to garnish
Choosing fresh soup ingredients
This roasted red tomato and basil soup is made with simple fresh vegetables, that are simply seasoned and roasted with a drizzle of olive oil and herbs. For the best flavour, make sure to use choose very ripe tomatoes. We’ve used ripe Roma tomatoes, but you could use other tomato varieties provided that they are ripe and full of flavour.
Brown onions and garlic cloves round out the vegetable ingredients. Roasting the garlic cloves whole gives a wonderful nutty flavour that is subtle and not too over-powering.
I recommend using fresh basil and thyme if you have some available, but you could substitute dried herbs if needed.
Vegan stock
Making soup with homemade vegetable stock is ideal, but if you don’t have homemade stock you can definitely use pre-made. If buying liquid stock or stock cubes (bouillon) at the shops, watch out for allergens in the ingredients. Some pre-made stocks (even vegetable stock) contain milk, and others may contain wheat or gluten. Our favourite allergy-friendly ready made stocks (which also suit our pescatarian and low fodmap family members) are Massel organic chicken-style stock and organic vegetable stock. We used the vegan ‘chicken style’ in this recipe.
Optional garnishes
We’ve used fresh basil leaves for garnish, as well as blended in the recipe. You could also add a dash of non dairy cream or non-dairy milk (like oat milk) to garnish, or even stir some through for a creamier soup.
Cooking method
Preheat the oven to 190C (375F). Line a baking tray with non-stick baking paper. (For a greener choice, make sure to use home compostable baking paper).
Rinse and cut tomatoes into quarters lengthways. Peel onions and cut into wedges (I cut in half, then cut each half into 4 pieces). Peel garlic cloves and remove ends.
Hint: For a smoother soup, you could remove the seeds from the tomatoes before roasting. I personally don’t mind the seeds so leave them in.
Arrange all vegetables in a baking dish. Scatter with thyme, drizzle with extra virgin olive oil and season with ground black pepper and sea salt.
Place tray of vegetables in the oven and bake for 25-30 minutes or until vegetables are tender.
Blend soup
Remove vegetables from the oven ready to blend. There are two ways to do this: either with an immersion/stick blender or using a food processor. While a food processor probably gives smoother results, I usually opt for the quick and easy method by using my Bamix immersion blender.
If using an immersion blender, place vegetables in a medium large saucepan. Make sure to include all of the juice, olive oil and herbs from the pan. Add warm vegetable stock, chopped basil, tomato paste and sugar to the saucepan and blend together until smooth. Gently warm the soup over medium heat.
Alternatively, if you are using a food processor, add the roasted vegetables and stock directly to the blender, together with chopped basil, tomato paste and sugar, and pulse until smooth. You may need to do this in 2 batches depending on the size of your blender. Pour the blended soup into a saucepan and gently warm until ready to serve.
If the mixture is too thick for your taste, you can always add a little more stock or boiling water to thin it.
Garnish soup with fresh basil leaves and add an optional swirl of dairy free cream or milk for garnish.
Serves 6.
Storing and freezing soup
Being pure vegetables and stock, this dairy free roasted tomato soup will keep well covered in the fridge for up to 4 days. Soup can also be frozen for up to 3 months. Just be sure to reheat thoroughly and stir well before serving.
More allergy friendly recipes
For more delicious allergy-friendly soup recipes, you may also like our spiced roast pumpkin soup, dairy free creamy mushroom soup or potato and leek soup. Pair a warming soup with our homemade sausage rolls for a more substantial meal.
Or for more ways to use tomatoes, try our allergy friendly roast potatoes, tomatoes and olives or fresh tomato salsa recipes.
You’ll find lots more allergy-friendly recipes on our recipe page.
Dairy Free Roasted Tomato and Basil Soup (Vegan, Gluten Free)
Equipment
- 1 chopping board and sharp knife
- 1 large baking dish
- 1 large saucepan
- 1 immersion/stick blender or food processor
- measuring cups and spoons
Ingredients
- 1kg (2.2 lbs) ripe tomatoes (ideally Roma), quartered
- 2 small brown onions, cut into wedges
- 3 cloves garlic, peeled
- 2 Tablespoons extra virgin olive oil
- 3 sprigs fresh thyme
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups vegan and gluten free vegetable or chicken-style stock/bouillon
- 4 Tablespoons fresh basil leaves, chopped
- 2 Tablespoons tomato paste
- 2 teaspooons brown sugar
- Extra basil leaves and optional dairy free cream/milk to garnish
Instructions
- Preheat the oven to 190C (375F). Line a baking tray with non-stick baking paper.
- Rinse and cut tomatoes into quarters lengthways. Peel onions and cut into wedges (I cut in half, then cut each half into 4 pieces). Peel garlic cloves and remove ends.
- Arrange all vegetables in a baking dish. Scatter with thyme, drizzle with extra virgin olive oil and season with ground black pepper and sea salt.
- Place tray of vegetables in the oven and bake for 25-30 minutes or until vegetables are tender. Remove vegetables from the oven ready to blend.
- If using an immersion blender, place vegetables in a medium large saucepan. Make sure to include all of the juice, olive oil and herbs from the pan. Add warm stock, chopped basil, tomato paste and sugar to the saucepan and blend together until smooth. Gently warm the soup over medium heat.Alternatively, if you are using a food processor, add the roasted vegetables and stock directly to the blender, together with chopped basil, tomato paste and sugar, and pulse until smooth. You may need to do this in 2 batches depending on the size of your blender. Pour the blended soup into a saucepan and gently warm until ready to serve.
- Garnish soup with fresh basil leaves and add an optional swirl of dairy free cream or milk for garnish.
