Oct 5

How To Make Fabulous Vegan Tomato Basil Soup


Vegan Tomato Basil Soup with ROASTED Peppers and Onions

Adjusting to removing dairy from your diet does take time. One of my favorite dishes growing up was tomato soup with grilled cheese. I usually bought Campbell’s and would add milk instead of water when making it. I would take a whole wheat bread and toast cheddar in the midst of it. For many years through my training and studies, tomato soup and grilled cheese were a staple. Learning a staple for a vegan tomato basil soup option has been a journey.

Rethinking my approach to food


Slowly as I began to rethink my approach to eating in new ways, I’ve come to understand that for me personally a large amount of dairy just doesn’t make sense. At the least of this is that many of us lose our capacity to digest milk and signs as we grow older. Some conservative estimates say up to 70%. On the other side which is the most concerning is the manner in which dairy farms generate the dairy that is available today. I would encourage you to explore if you have not already dairy alternatives. In addition, you can read more from PCRM on the concerns with dairy here.


Sheet Pan Cooking

One of the secrets to this delicious recipe is to roast the vegetables prior to making the soup. Slow roasting the tomatoes, onions, and peppers allow for a sweet flavor to emerge. After that, some of the acrid nature of canned tomato soup. In the summer months, as the gardens come to close, tomatoes on the vine are so rich with flavor and color. It can be a delight to find different recipes to use with them. If you have not seen it, check out this wonderful vegan bruschetta recipe on homemade crackers.


Please find below a video tutorial as well as a recipe demo that describes the techniques that I utilize to create this vegan creamy tomato basil soup. I am also sharing a Kale salad that can be paired with it. Between the lycopene in the tomatoes and vital minerals found in the kale, this combination provides us a rich resource to support our health. In conclusion, eating plant-based does not have to be boring or with any loss of taste or flavor. In fact, I think in many cases, it will have more.

Here is the recipe. Let’s get cooking.

As always, please feel free to adjust the recipe into something that works for you.


I have also enjoyed reinventing recipes that were previously mainstays in our home and this recipe is just that. Roasting provides a wonderful sweet quality. You can add any fresh or dried herbs that you have. Hope you enjoy it!

The Silpat is one of my favorite “extras” in the kitchen. It comes in so handy when I am cooking and want to keep the steam in my roasting pan that did not come with a lid! Enjoy.

Silpat Premium Non-Stick Silicone 
Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2
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5 from 2 votes

Delicious Creamy Vegan Tomato Basil Soup

Prep Time10 mins
Cook Time30 mins
Blend time1 min
Servings: 4
Serving Size:


  • 2 cups of tomatoes sliced in half
  • 1 cup of diced red onion
  • 1 cup of red and yellow pepper sliced into quarters
  • 1/4 cup of basil
  • 1 teaspoon olive oil optional
  • 2 cups plant milk of your choice
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon salt to your palate


  • Preheat the oven to 350°. Place the onions, peppers, tomato, and basil onto a roasting pan and cover. Or use a silpat as noted below to cover the roasting pan as it also works great.
  • Allow the vegetables to cook for 30 minutes at 350°.
  • Remove from the oven and place into a blender with the olive oil, spices and plant milk. Purée between 30 to 60 seconds depending on how thick and chunky the consistency of the soup You would like.
  • Top with sliced basil and plant yogurt as desired.
    The soup will keep for several days in the fridge.

Dr. Siri Chand 


May your time with the plants be nourishing!

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