Vegan Roasted Tomato Soup


Happy Wednesday! Have some soup.




Specifically, have some vegan roasted tomato soup. And, while you’re EATING that soup, make sure you check out my brand new Resources Section! Everything in there is super.duper.awesomely.helpful. Seriously.




I just realized that this is the first vegan soup I’ve posted – WHAT?! I can’t believe it. I actually make vegan soup pretty frequently, so the fact that  a vegan soup recipe hasn’t found its way onto the site yet is a little crazy. But not to worry! I have plenty of vegan recipes coming down the pipeline for all you meat- and animal byproduct-free folks! I actually was a vegetarian for several years (true story), so I can totally empathize with how hard it is to have to deal with a diet restriction while you’re perusing the internet for tasty-looking food.




SO, in the interest of helping you transform a meat- or dairy-filled dish into one that’s vegetarian or vegan, here are some helpful cooking tips I picked up while I was living meat-free!





1.Coconut milk is a great stand-in for milk or cream, although it does add quite a bit of sweetness. You can easily compensate for that with thoughtful seasoning, though. A hefty dose of salt will help cut that sweet flavor. I often substitute coconut milk for dairy products in soups and sauces. Ive also used it in mac and cheese, but the whole “cheese” thing tends to throw off the vegan-izing attempt. (I love cheese. LOVE IT. That and chocolate are the only reasons I’d never make it as a vegan).

2. Hearty roasted vegetables often make great stand-ins in a dish that calls for meat. Parsnips, carrots, and mushrooms are particularly great when they’re cut into chunks and roasted – I use them in place of meat in pasta sauces and lasagnas all the time.

3. For great burgers, mash up any veggies you’ve got lying around (broccoli! Carrots! parsnips! celery!) with a can of black beans to make super simple veggie patties, then brown each side in a hot skillet. Like a hamburger patty, these veggie patties hold flavor really well, so if there’s a great burger recipe you’ve got your eye on, the veggie patty won’t overpower whatever components are called for in the dish.

I’ll talk more about vegan and vegetarian cooking substitutions in upcoming posts, but for now, give this tomato soup a try! The roasted tomatoes give it a great depth of flavor and the coconut milk makes it super-duper smooth. I paired it with a very un-vegan grilled cheese (whoops) but would also recommend a (vegan!) grilled sandwich with hummus, cucumbers, and bean sprouts in it as a side dish.




Vegan Roasted Tomato Soup
YIELD: Serves 3-4
  • 8 roma tomatoes, halved
  • 5 sprigs thyme
  • 2 bay leaves
  • 3 cloves garlic, peeled
  • 3 Tbsp. + 2 Tbsp. extra virgin olive oil
  • salt and pepper to taste
  • ½ of a yellow onion, roughly chopped
  • 3 cups vegetable stock
  • 1 cup coconut milk
  • 2 tsp. tomato paste
  • pinch of paprika
  • ½ tsp. lemon zest
  • ½ tsp. dried basil
  • extra olive oil and fresh basil, for garnish
  1. Preheat oven to 400 degrees.
  2. Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes or until garlic is roasted and tomatoes have caramelized. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside.
  3. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add onion and sauté until translucent, about two minutes. Add roasted tomatoes, garlic, and tomato paste to pan and saute one minute to draw any remaining juice out of the tomatoes.
  4. Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer.
  5. With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Don’t have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot. My immersion blender is my best friend, though – I highly recommend getting one! I use it several times a week for soups in the winter).
  6. Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer.
  7. At this point, the soup should have thickened a bit. If it’s still too thin for your taste, cook it on a low boil for an additional fifteen minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil. Serve immediately.






Leave a Comment

  • Kajal March 10, 2014, 1:34 PM

    Can you use lowfat coconut milk or does it need to be full fat?

    • Jessie April 1, 2014, 9:25 PM

      I’ve used both – take your pick! If the soup is too thin with lowfat coconut milk for your taste, you can always simmer it another 20 minutes or so to thicken it up and cook off some extra liquid.

  • Wanda September 23, 2013, 4:10 PM

    I made this last week and I’m making it again today. It was so good and satisfying! Also a great way to use up tomatoes when you are tired of canning and dehydrating!

    • Jessie October 4, 2013, 6:33 PM

      I’m so glad you like it! I agree – this is my favorite way to use up any tomatoes I have lying around!

  • Jessica September 21, 2013, 8:05 PM

    I am making now and super excited to taste it! Your ingredients call for tomato paste but the instructions don’t site when to put it in? With the Vegetable stock or the coconut milk? Thank you!

    • Jessie September 23, 2013, 8:04 AM

      Oh gosh, you’re right! I’m sorry about that. I add the tomato paste to the tomatoes as they sauté, just before the vegetable stock is added. I’ll add that to the directions right now! Thanks for catching that. I hope the soup turned out well!

  • Amanda March 9, 2013, 2:12 PM

    Is this something I can make a large batch of and refrigerate or freeze for later? If so, how long do you think it’d keep in the fridge? Also, thanks for posting a vegan tomato soup! I’ve been missing tomato soup in my life.

    • Jessie March 11, 2013, 7:25 PM

      Definitely! It will keep for 4-5 days in the fridge, and if you choose to freeze it I’d use it within 3-4 months or so – just let it thaw a bit on the counter or in the fridge and warm it back up to soup-y deliciousness in a saucepan on the stove.

  • beachmama March 8, 2013, 12:29 AM

    This sounds yummy Jessie! It’s not tomato season here so I’ll tuck it away for summer.

    I’m a vegan and some of your recipes I can veganize. I’m really enjoying your food images though ~ very nice.

    I’ve not had a hankering for cheese for 8 years but your photo of the grilled cheese has my mouth watering!

  • Karen February 26, 2013, 3:46 PM

    I’m allergic to coconut. Any good substitutes for coconut oil or milk that I could use?

    • Jessie February 26, 2013, 3:52 PM

      Dairy (milk, half and half, cream) can easily be substituted for the coconut milk. If you’d like to use regular milk, I’d recommend adding butter and flour while you’re sauteeing veggies at the beginning to form a roux, then whisk in the stock and milk and let the soup simmer until it thickens a bit (like in my potato soup, salmon or clam chowder, or broccoli soup recipes!). You could also add heavy cream in place of the coconut milk if you don’t want to add a roux to the recipe. Just let it simmer for a few minutes after the cream is added so that the soup can reduce and thicken a little bit. Good luck!

  • Eve February 25, 2013, 2:44 PM

    I made this. I used plum tomatoes and tomato sauce instead of paste since i did not had any. It came out really good and you dont taste the coconut milk

    • Jessie February 25, 2013, 10:33 PM

      I’m glad you liked it! Thanks for letting me know how it went!

  • Lea February 20, 2013, 3:54 PM

    Just wondering when you call for coconut milk is that canned or carton (like the kind you’d put on cereal)?

    • Jessie February 21, 2013, 4:38 PM

      I use canned coconut milk!

  • Veggie February 20, 2013, 8:43 AM

    OMG, this grilled cheese, this beautiful soup…. I absolutely need a bowl of this right now!

  • Valerie February 10, 2013, 3:17 AM

    i also found this recipe through FoodGawker, and it looks delicious! one quick question – it’s a bit hard to find roma tomatoes where I live, do you maybe know how many beefsteak tomatoes I can use instead?

    • Jessie February 26, 2013, 3:55 PM

      I’d suggest 5-6 large beefsteak tomatoes in place of the roma tomatoes. I’d also suggest quartering them, rather than halving them, so that they cook a bit quicker and more evenly.

  • Morgan February 8, 2013, 12:06 PM

    I stumbled on your blog through FoodGawker and I think I’m in love. Beautiful food styling! And this tomato soup is literally making me drool. Thanks for sharing :)

    • Jessie February 9, 2013, 4:42 PM

      Thanks! I’m so glad you like the photos! I have a lot of fun working on the photography for the site.

      • Jessica O'Connor May 5, 2013, 12:17 AM

        Hi Jessie. This soup tastes amazing. Thank for sharing this beautiful recipe, yum!
        This is the first soup iv made and im hooked, ill be keen to see any other vegan soup recipes.

        • Jessie May 5, 2013, 12:54 PM

          I’m so glad you liked it! Thanks for letting me know how it turned out!