Skip the store-bought stuff and instead make this super easy Creamy Cherry Tomato Basil Soup! Dairy-free / Vegan / Gluten-Free
Well, it’s official – my cherry tomato plant has taken over my planter boxes.
And by taken over I mean slowly crawled into the other plants in the same box while also spilling over three of the four sides of the planter. It’s huge – and it is producing like crazy.
With Ninja being gone last week I knew that I had to take the opportunity to thin out my plant. While I’ve been doing my best to add the little nuggets to my daily salads, I wanted to be able to use a lot of them since there is literally over 100 ripe little tomatoes hanging on the vines. And I hate food waste, y’all. Like, hate it.
Plus with me battling this cold I wanted soup – badly. I’m sure you guys see where this is going 😉
So after raiding my tomato and basil plants [& snapping a pic, of course] I got to work!
As I’ve said with the other soups on my blog, soup is one of those foods that I could eat all day during the cold months. Though I typically prefer chunky soups like chowders or even chilis, if I had to pick one soup that had been my go-to since I was young, it would be tomato soup. Of course when I was growing up it was never homemade, it was always Campbell’s from a can!
Not anymore, my friends.
I will admit however, I was a bit nervous about using cherry tomatoes instead of normal tomatoes! I had never made tomato soup from scratch prior to this cherry tomato basil soup so I really didn’t know what to expect in terms of flavor. Tomatoes actually aren’t my most favorite vegetable, and I can most definitely tell a difference between cherry tomatoes and larger ones, so I was a bit nervous about the flavor profiles this soup would end with.
Maybe it was the basil, maybe it was the balsamic vinegar, maybe it was the garlic or maybe my cherry tomatoes were just that good, but hot dang this soup is amazing! So much so that after I made the first batch, I immediately marched back outside to my planters and grabbed more ingredients to make another batch. Seriously, y’all – in.love.
Let’s talk about the creamy aspect of this soup, though. I know that most cream based soups call for dairy but since I’m trying to cut back on dairy as much as I can, I went for lite coconut milk here. I actually sampled the soup both without the coconut milk and with it and while the flavor doesn’t change, the texture of the soup certainly does! It totally bumps up the creaminess and silkiness – which I think personally puts this cherry tomato basil soup over the top [thus putting the creamy into the title!]
And then of course there’s the basil. Guys – I love basil so much. Remember that basil smoothie I posted a while back? I thought my basil plant was out of control then – pshhh that’s nothing compared to what it looks like now! Needless to say it is not an optional ingredient here. Trust me friends, tomatoes and basil belong together, specifically in this cherry tomato basil soup. Oh and FYI, grilled cheeses also pair really well with this soup. I may have eaten quite a few of those last week too….
- 3lbs cherry tomatoes
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups vegetable broth, low sodium
- ½ cup lite coconut milk
- 1 cup fresh basil
- salt and pepper, to taste
- Preheat oven to 400 degrees. Toss tomatoes and garlic with olive oil and balsamic vinegar. Spread onto baking sheet and bake for 25 minutes, stirring once.
- Carefully, remove tomatoes and garlic from pan and add to a high speed blender along with vegetable broth, coconut milk and basil. Pulse on high until soup is smooth. Taste and add salt and pepper as needed.
- Add soup to a pan to heat if needed. Enjoy hot.
What was your favorite soup growing up?