Got lots of tomatoes? Use them to make this Roasted Tomato Soup Recipe! This soup is creamy, savory, and full of sweet tomato flavor that everyone will adore. A simple and delicious dinner or light lunch for the whole family that's naturally gluten-free and vegan!

This post is sponsored by Nature's Charm. All text and opinions are my own.
Ingredients
This vegan tomato soup recipe is made with a handful of easy-to-find whole foods ingredients. Here is what you will need:
- Fresh Tomatoes - I recommend and prefer Roma tomatoes, however almost any variety of 3 pounds of fresh red tomatoes will work. Beef steak, slicing, and cherry tomatoes are all great alternatives.
- Yellow Onions - Peeled and cut into quarters.
- Garlic - Choose fresh garlic and slice in half with the skin still on before roasting.
- Olive Oil - For roasting the tomatoes and vegetables and giving a savory-rich base to the soup.
- Italian Seasoning - Just two teaspoons give this tomato soup a perfectly light Italian essence.
- Vegetable Broth - All you will need is a couple of cups. Use a brand that you like the flavor of!
- Coconut Milk - The secret ingredient to make a luscious tomato soup without cream! I always choose Chef's Choice for superior quality and creaminess. Opt for full-fat coconut milk for the best texture and rich finish.
- Basil - Just a handful creates that classic tomato basil soup flavor.
- Salt and Pepper - Salt enhances the flavor of the soup; pepper adds a light zip, balancing the soup flavors.
How to Make Tomato Soup
The prep for this creamy vegan tomato soup is easy, but the results are comforting, rich, and satisfying. Here's how to make it:
Step 1: Preheat the oven to 425°F (218°C).
Step 2: Cut the garlic in half horizontally without peeling it. Open it on a piece of aluminum foil, drizzle on some olive oil, and sprinkle on some salt and pepper. Put the garlic back together and tightly wrap the entire bulb with the foil.
Step 3: Cut the tomatoes in half, cut the peeled onions into quarters, and halve the garlic with the skin on. Add all the vegetables and garlic to a baking sheet and toss them with olive oil, salt, pepper, and Italian seasoning.
Step 4: Bake the vegetables and the foil-wrapped garlic in the preheated oven for 1 hour.
Step 5: Add all the roasted vegetables, and squeeze out the garlic cloves into a pot with the vegetable broth and fresh basil. Use an immersion blender to purée the ingredients.
Step 6: Turn the heat to medium and simmer the soup for 5-10 minutes.
Step 7: Stir in the coconut milk and cook for another 3-4 minutes. Taste for seasoning and serve hot!
Roasted Tomato Soup Success Tips
- Check the Onions During the Roasting Time. Halfway through the roasting, check on the onions to see if they are turning dark brown. A little char here and there is fine, but too many burnt onions can provide a sharp, bitter, and unpleasant flavor.
- Immersion Blender Alternatives. If you don't have an immersion blender you can also purée the soup in a high-powered blender. Always remove the center cap from the blender if doing so, however, as the steam from the soup needs to escape.
- Option: Leave the Soup Chunky. If you prefer a chunkier homemade tomato soup, blend the soup only partially, leaving some of the tomato chunks in the soup. To make a chunky soup while pureeing in the blender, just pulse the soup until you reach your desired texture, instead of running the blender at a steady speed.
- Option: Make it Spicy. To add a bit of heat to the soup, add ¼ to ½ teaspoon of dried red pepper chili flakes to the tomato and onion seasoning mixture.
- Option: Serve it with Grilled Cheese Sandwiches. Tomato soup and grilled cheese is a classic combo that you can't go wrong with! You can make a regular grilled cheese sandwich, or cut up your sandwich into bite-sized chunks and put them on the soup as croutons. You can also serve it with cheese arepas, or arepa reina pepiada!
FAQs
No. Unless you want an ultra silky smooth tomato soup, you can leave the skin on your tomatoes. If you choose to peel them, I suggest peeling them after roasting them in the oven.
I highly recommend roasting tomatoes in the oven since it maximizes the flavor of the tomatoes. Roasting the tomatoes also makes them less acidic, but if you find your tomato soup a little sour for your liking, you can add a teaspoon of sugar.
You can use many different non-dairy ingredients as substitutes for milk and cream in soups. Some of my top recommendations are full-fat coconut milk, coconut cream, non-dairy milk, oat milk whipping cream, and evaporated oat milk.
Bisque is usually made with tomatoes and cream. Because of the addition of both, bisque is traditionally thicker than soup. Technically, this recipe is a version of a dairy-free tomato bisque, as it is made with tomatoes and creamy coconut milk.
Storage Directions
- Refrigeration: Leftover tomato soup keeps covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost the soup in the refrigerator for 8-12 hours before reheating.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally until heated through.
More Soup Recipes
- Love creamy soup? This pumpkin soup is the perfect meal when you're feeling a little lazy because it comes together in 30 minutes with mostly pantry ingredients! This gluten-free potato soup recipe's another creamy one.
- If you're looking for something spicy, this Korean kimchi soup (kimchi tteokguk) is incredibly flavorful and is guaranteed to warm you up.
- Do you want to up your crouton game? Ditch your plain Jane storebought croutons for these cornbread croutons!
Thanks so much for stopping by! I hope you loved this roasted tomato soup as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!
Roasted Tomato Soup Recipe
Ingredients
- 3 lbs roma tomatoes
- 2 medium yellow onions
- 1 whole garlic bulb
- 3 tablespoons olive oil
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 cup vegetable broth
- ½ cup Chef's Choice coconut milk
- 1 bunch fresh basil
Instructions
- Preheat the oven to 425°F (218°C).
- Cut the garlic in half horizontally without peeling it. Open it on a piece of aluminum foil, drizzle on some olive oil, and sprinkle on some salt and pepper. Put the garlic back together and tightly wrap the entire bulb with the foil.
- Cut the tomatoes in half, cut the peeled onions into quarters, and halve the garlic with the skin on. Add all the vegetables and garlic to a baking sheet and toss them with olive oil, salt, pepper, and Italian seasoning.
- Bake the vegetables and the foil-wrapped garlic in the preheated oven for 50 minutes.
- Add all the roasted vegetables, and squeeze out the garlic cloves into a pot with the vegetable broth and fresh basil. Use an immersion blender to purée the ingredients.
- Turn the heat to medium and simmer the soup for 5-10 minutes.
- Stir in the coconut milk and cook for another 3-4 minutes. Taste for seasoning and serve hot!
Notes
- Refrigeration: Leftover tomato soup keeps covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost the soup in the refrigerator for 8-12 hours before reheating.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally until heated through.
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