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    Home » Gluten Free Recipes

    Roasted Tomato Soup

    October 13, 2020 By Melissa Huggins / 7 Comments

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    Jump to Recipe

    This Roasted Tomato Soup recipe is a creamy, rich, and flavorful concoction made of fresh ingredients. The tomatoes, onions, and garlic are roasted to provide a deep, smoky flavor that is irresistible! The prep is quick, the ingredients are simple and it takes just 30 minutes to cook. 

    Bowl of tomato soup topped with croutons, basil and cream. Spoons and napkin on the side.

    Everyone loves a good bowl of tomato soup! I mean, who doesn’t experience a nostalgic moment when enjoying a mouthful of this classic? Very few, I would think. A lot of people try to recreate the tomato soup of their childhood, which is why there are so many variations of this recipe out there!

    I prefer roasting fresh tomatoes due to three reasons. First, it brings out the natural sweetness and intensifies the flavor of these juicy veggies. Second, unlike other vegetables that lose nutrients when cooked, tomatoes become healthier when applied to heat!

    The lycopene content is released therefore can be easily absorbed by our bodies. And lastly, it is so much easier than standing in front of the stovetop and constantly stirring. Roasting them first makes them easier to blend later on.

    Ingredients to make the recipe on a baking tray.

    Ingredients You'll Need + Substitute Ideas

    (full amounts and instructions in the recipe card below)

    • Tomatoes - You can use Roma, cherry, vine-ripened, heirloom, or whatever is available. Just make sure to select the plump ripe ones for this recipe!
    • Onions - Roasting them softens the bite and creates a deep caramelized flavor with a subtle sweetness. You can also use shallots for a softer flavor.
    • Garlic - fresh cloves are the way to go here. They turn buttery, soft, and subtly sweet after roasting.
    • Basil leaves - adding basil leaves to tomato soup is almost a given. The flavors work so well together!
    • Balsamic vinegar – this gives the soup a rich and dark acidity that balances the sweetness of the tomatoes.
    • Crushed Chili Flakes - adds a nice hint of spiciness. A good substitute is a ¼ teaspoon of cayenne powder.
    • Smoked Paprika - provides a woodsy flavor and smoky aroma to the soup.
    • Coconut Milk - It provides a wonderfully rich and creamy mouthfeel. I prefer to use full-fat coconut milk, but you can use lite coconut milk or any unsweetened non-dairy milk or creamer that you prefer.
    • Broth - this will add more savory flavor to compliment the other ingredients. I use low-sodium, but you can use regular. If you do, you might want to reduce the salt in the recipe.

    overhead view of two bowls of soup and croutons on the side.

    Tips And Tricks

    • With so many tomatoes to choose from, you only have one thing to keep in mind: Choose the ripest and plumpest tomatoes you can find! This article shares helpful tips on buying good tomatoes.
    • If your tomatoes aren't optimal, which can happen when they are off-season, you can add a tablespoon of tomato paste for added intensity! I like to sauté it in a splash of oil over medium heat for 30-60 seconds before adding the other ingredients to the pot. This will soften the sharpness a little.
    • For an even tastier end result, you can add more flavors to your tomato soup before serving by adding a spoonful of sun-dried tomato or basil pesto, a dollop of vegan yogurt, vegan sour cream, or some grated vegan mozzarella or cheddar cheese on top!
    • No need to peel the tomatoes or remove the seeds, unless you prefer to.

    What can I serve with Tomato Soup?

    You can stick with the classic and make a vegan grilled cheese sandwich. Or you can pair it with my homemade artisan bread recipe! You can also serve it with a delicious fresh salad!

    How long does it keep?

    Place your leftovers in an airtight container and keep in the fridge for 3-4 days. Since this recipe contains vegan cream, I do not recommend freezing it. If you do have plans of storing it away in your freezer for future use, do not add the cream. You can add it later on when you are ready to reheat and serve.

    Overhead view of two bowls of soup topped with croutons and fresh basil.

    More Soup Recipes To Try

    • Vegan Corn Chowder
    • Instant Pot Potato Leek Soup
    • Vegan Ajiaco (Colombian Potato Soup)
    • Lemon Chickpea Orzo Soup

    I Love To Hear From You

    If you make this Roasted Tomato Soup recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    roasted tomato soup in a white bowl topped with basil and croutons.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 4 votes

    Roasted Tomato Soup

    This Roasted Tomato Soup recipe is a creamy, rich, and flavorful concoction made of fresh ingredients. The tomatoes, onions, and garlic are roasted to provide a deep, smoky flavor that is irresistible! The prep is quick, the ingredients are simple and it takes just 30 minutes to cook. 
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Soup
    Cuisine: American, Vegan
    Servings: 4 people
    Calories: 250kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons olive oil
    • 3 pounds ripened tomatoes , sliced in half
    • 2 medium onions , quartered. Leave on paper skin.
    • 5 cloves garlic , with paper skin attached.
    • 2-3 slices bread , cubed
    • 2 ¼ cups vegetable stock , low sodium
    • ¼ cup canned coconut milk or unsweetened vegan cream
    • Handful of basil leaves
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons smoked paprika
    • ½ teaspoon crushed chili flakes
    • 1 teaspoon salt , more to taste
    • ½ teaspoon black pepper

    Recommended Equipment

    • Large Pot
    • 2 Rimmed Baking Sheets
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 F. (220 C)
    • Place the tomatoes and onions on a baking sheet. Toss with olive oil and season with salt and pepper. Bake for 25 minutes or until slightly charred. Toss midway through.
    • Place the garlic and bread cubes on a separate baking tray. Sprinkle cubes with salt and pepper if desired. Bake for 10 minutes or until bread is crispy and garlic is slightly golden and fragrant. Toss midway through. Remove both trays from the oven and allow to cool just enough to handle.
    • Set aside the prepared croutons. Peel the garlic and remove the onion skin.
    • Add the vegetable stock, roasted tomatoes along with juices, onion, garlic, basil leaves, balsamic vinegar, smoked paprika, chili flakes, cream, salt, and pepper to a pot over medium heat. Cook for a few minutes until warmed throughout. Using an immersion blender, blend the soup until smooth (alternatively, you can transfer to a blender).
    • Serve and enjoy! See note for topping ideas.

    Notes

    Topping Ideas: red pepper flakes, fresh basil, vegan parmesan, fresh cracked pepper, vegan cream, sliced green onion, chives, sliced avocado. 
    Consistency: if you would like the soup thicker, you can simmer it on the stove for a few minutes to reduce. Adding a tablespoon of nutritional yeast will also thicken and add another layer of flavor. For a thinner consistency, add a few splashes of broth.

    Nutrition

    Calories: 250kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Sodium: 480mg | Potassium: 1103mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3326IU | Vitamin C: 52mg | Calcium: 78mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Matthew

      July 27, 2023 at 2:14 pm

      5 stars
      Another winner! My daughter and I loved this soup! So savory and filling. Had it with vegan grilled cheese.

      Reply
      • Melissa Huggins

        July 31, 2023 at 12:35 pm

        Thanks Matthew! It is perfect with vegan grilled cheese.. 🙂

        Reply
    2. Ashley

      December 31, 2020 at 3:57 pm

      5 stars
      Such a scrumptious and EASY to make bread! I frequently add herbs and spices to it and it's always delicious!

      Reply
      • Ashley

        December 31, 2020 at 3:59 pm

        Lol, this rating was for the no knead artsian bread 🙂 but this soup is awesome as well. I was going to give it a 5 star reassuring!

        Reply
        • Melissa Huggins

          January 04, 2021 at 5:00 pm

          Hi Ashley, I'm so glad you loved the bread and the tomato soup. Thank you for taking the time to share your feedback. Happy New Year! 🙂

    3. Joyce

      October 18, 2020 at 8:23 am

      5 stars
      I just made this, using only half of the chili flakes and it's awesome! Nothing like a good homemade tomato soup!

      Reply
      • Support @ Vegan Huggs

        October 19, 2020 at 8:34 am

        Hi Joyce! We're so glad to hear you loved the recipe, thanks for giving it a try 🙂

        Reply

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