With the temperatures dropping, I’m all about the soup! Believe it or not, I once rarely craved soup. After years of never ordering it while dining out, I just lost my infatuation with soup altogether. They typically are made with chicken or beef brother, packed with heavy cream, with loads of additional salt etc. That being said, I just always avoided it.
However, once I explored making homemade soups, my entire perception shifted. Soups are just SO EASY to throw together and can be as nutrient dense as you like. When the flavors combine, the veggies are nearly undetectable. So if you have a picky eater, soups are the perf medium to increase your veggie intake.
While I never ate tomato soup as a child, there was a corporate food concept back in the 90’s that had the most amazing Tomato Basil Soup. It was of course packed with heavy cream and cheese, but I knew you could make a vegan version that could taste just as good, if not better!
and the vegan Roasted Tomato Basil Soup was born!
What I love about this soup is, everything. It’s a handful of accessible and affordable ingredients, nutrient dense, packs tons of flavor, packs carrots, has less sodium, easy, cheesy, creamy, perf for any season, and is hands down one of my favorite soups! (I’ve been making it for years!)
If you’re looking for that classic tomato soup that can pair perf with a sammie or one that can just be eaten by the buckets.. (true story) You’ll love my plant based approach to the classic Roasted Tomato Basil Soup!
Why this recipe is great:
Can be made in bulk
Non vegan approved
Hands down. My number 1 fave soup!