Vegan Whole30 Tomato Basil Soup

Nothing beats a comforting cup of homemade soup, and this Vegan Whole30 Tomato Basil Soup is delicious AND easy to make.

The recipe below was inspired by my experience eating Whole30 this year, which requires going 100% sugar free as part of the reset for your body. Tomato soup without a touch of sugar can taste too tart, so I used the roasted tomatoes to add the needed hint of sweetness.

If you’re feeding a crowd or if you and your significant other are doing Whole30 together, you can easily double the recipe.

This vegan whole30 tomato basil soup is best made using an immersion blender. I put off buying one until recently … and I could kick myself for not buying one sooner! Watch for a whole lot of blended soup recipes in the coming year! Below is a link to the one I bought (and love). Note: I am an Amazon affiliate, and if you purchase through the link I get a tiny fee that helps keep this blog going (you don’t pay anything extra whether you buy through the link or not).

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Vegan Whole30 Tomato Basil Soup

Warm up with some delicious, easy sugar-free vegan Whole30 tomato basil soup. It's good for the soul, and is compliant for many different dietary needs and restrictions, including: Whole30, paleo, keto, gluten-free, dairy-free, soy-free and low carb.

Course

Soup

Cuisine

Dairy-Free, Gluten-Free, Italian, Paleo, soy-free, Vegan

Servings

Ingredients

• 35 oz can Italian peeled tomatoes (read the label to make sure there is no sugar)
• 12 cherry tomatoes
• 1 shallot
• 3 cloves garlic
• 2 Tbsp olive oil (1 to coat bottom of pan; one in th soup)
• 1 1/2 Tbsp chopped basil (save 1/2 to add before serve)
• 1/2 tsp sea salt
• 1/4 tsp oregano
• 1/4 tsp black pepper

Course Soup Cuisine Dairy-Free, Gluten-Free, Italian, Paleo, soy-free, Vegan Servings Ingredients 35 oz can Italian peeled tomatoes (read the label to make sure there is no sugar) 12 cherry tomatoes 1 shallot 3 cloves garlic 2 Tbsp olive oil (1 to coat bottom of pan; one in th soup) 1 1/2 Tbsp chopped basil (save 1/2 to add before serve) 1/2 tsp sea salt 1/4 tsp oregano 1/4 tsp black pepper

Instructions

1. Preheat oven to 425 degrees F
2. Chop the shallot and garlic
3. Coat the bottom of a cast iron skillet or baking sheet with 1 Tbsp olive oil and place the cherry tomatoes and chopped shallot and garlic on top and gently stir to get the vegetables lightly coated in olive oil; put in the oven for 20 minutes
4. While the veggies roast, place the canned tomatoes olive oil and spices (saving 1/2 Tbsp basil to add before serving) in a large metal soup pot on medium heat until it bubbles; then cover with lid and simmer until the vegetables in the oven are done
5. When done, add the roasted cherry tomatoes, shallots and garlic and then use an immersion blender to blend it all (or transfer it in batches to a blender).
6. Enjoy!

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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