This Dairy-Free Tomato Basil Soup is so easy and warming. It is perfect as the weather starts to turn. Serve with grilled cheese and the whole family will love this!
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Slice the tomatoes in half lengthwise drizzle the tomatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes or until tomatoes are soft and charred.
Heat an 8-quart pot or Dutch oven over medium heat. Add in the olive oil along with the diced onions, carrots and celery. Saute for 6 minutes or until the onions are translucent.
Add in the garlic, salt, pepper, tomato paste and spices and cook for 1-2 minutes or until fragrant.
Transfer the cooked vegetables and roasted tomatoes to a blender. Add the crushed tomatoes, white beans, and vegetable broth.
Blend until smooth and creamy and no lumps remain. Depending on the size of your blender, you may have to do this in batches.
Add the soup back into the pot and stir in the coconut milk. Cook until heated through, about 5 minutes. Serve immediately
Notes
You might need to blend this soup in batches if your blender isn't big enough to process everything at once. Another alternative if you have it is to use an immersion blender. It is one of my favorite kitchen tools to have and always comes in handy!
Top this soup with an extra drizzle of coconut milk and some chopped fresh basil. The pop of fresh basil really takes the soup to another level.
Make sure to use full-fat coconut milk from a can, not the refrigerated kind. You can often find this in the Asian section of the grocery store.