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    Home » Recipes » Soups

    Vegan Roasted Tomato Soup

    Published: Jul 11, 2019 · Last Updated: Feb 6, 2023

    Jump to Recipe

    A creamy vegan roasted tomato soup made from scratch with fresh tomatoes!

    This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you.

    Three white bowls of tomato soup next to a white napkin. this recipe

    Please excuse me while I swan dive riiiiiiight on into this ultra creamy, just-so-happens-to-be vegan tomato soup *insert one million heart-eye emoji*

    Roma tomatoes and chopped onion being roasted on a large sheet pan.

    This roasted tomato soup is deceptively easy to make from scratch. We're working with fresh tomatoes, garlic, onion, and a few seasonings that get roasted up and blended with a splash of vegetable stock for a quick vegetarian soup recipe that tastes like STRAIGHT. SUMMERTIME. (Pair it with our favorite Easy Crusty Bread for some extra oomph!)

    Blend your soup while the roasted tomatoes are still warm (be sure to read our recipe notes and use caution when blending hot foods!) so you can pour the soup straight from the blender into your serving bowls - no stovetop required. Be sure to purée the soup for a full minute or two to get it niiiiiice and creamy - you'll never even know it's dairy-free!

    Roasted tomatoes, onions, and vegetable stock being puréed in a blender.

    How to customize your roasted tomato soup:

    This is a great base tomato soup recipe, but it's also easy to customize! Here are some of our favorite additions:

    • Roasted Red Pepper. Remove the stem and seeds from a red pepper, cut it into quarters, and roast it along with your tomatoes for an extra kick of rich, earthy flavor. You can also add pre-roasted red peppers (we love keeping a jar in the fridge!) to the soup just before blending. (Fun fact: You can also use fresh apples in tomato soup!)
    • Fresh Basil. Turn this base recipe into a tomato basil soup by adding a generous handful of fresh basil leaves to the blender before you purée your soup (similar to our tomato tortellini soup!)
    • Coconut Milk. For a hint of sweetness and even more creaminess, add a splash of coconut milk to your tomato soup! If you're not vegan, you could also add a dash of heavy cream or half-and-half to this tomato soup (but it's just as good without the cream or dairy!)
    Creamy tomato soup in a white bowl topped with a toasted baguette slice.

    How to make homemade tomato soup without a blender:

    No blender? No problem! Use a food processor in place of the blender if you like, or transfer the roasted tomatoes and stock to a large saucepan and blend with an immersion blender (à la our potato and leek soup or apple beer cheese soup).

    Voilà! Warm and cozy comfort food at its finest.

    Spoon lifting a bite of tomato soup out of a white bowl.

    VIDEO: HOW TO MAKE VEGAN ROASTED TOMATO SOUP

      Print
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    Three small white bowls filled with creamy tomato soup.

    Vegan Roasted Tomato Soup

    ★★★★★ 5 from 7 reviews
    • Author: Jessie
    • Prep Time: 5 minutes
    • Cook Time: 50 minutes
    • Total Time: 55 minutes
    • Yield: Serves 2-4 1x
    • Category: Soup
    • Cuisine: American
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    Description

    An easy homemade roasted tomato soup! Vegan, vegetarian.


    Ingredients

    Scale
    • 2 pounds roma tomatoes, halved
    • ½ large yellow onion, cut into large pieces
    • 3 cloves garlic, peeled
    • ½ teaspoon dried thyme
    • 2 Tablespoons olive oil
    • salt and pepper to taste 
    • ¾ cup vegetable stock
    • 2 Tablespoons lemon juice
    • Toasted baguette slices for serving (optional)

    Instructions

    ROAST THE TOMATOES (45 MINUTES):

    1. Heat oven to 425 degrees Fahrenheit.
    2. Spread tomatoes, onion, garlic, and dried thyme on a large sheet pan.
    3. Drizzle tomatoes with olive oil and season generously with salt and pepper. Use your hands or a large spatula to toss everything together on the sheet pan - you want to make sure the tomatoes and onion are evenly coated with oil and seasonings.
    4. Roast tomatoes at 425 degrees F for 35-40 minutes until tomatoes have shriveled and garlic and onion have browned. Remove from oven and let cool 5-10 minutes.

    BLEND THE SOUP (5 MINUTES):

    1. Transfer the contents of your sheet pan to a blender. (For best results, remove the center cap piece on your blender's lid before blending to allow steam to escape. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid spatters. If your blender is on the small side, you may need to blend your soup in batches. Always use caution when blending hot soups).
    2. Add vegetable stock, lemon juice, and another pinch of salt to the blender (because we’re working with so few ingredients, seasoning is key here - be sure to taste and add salt as you go!)
    3. Blend soup until smooth. We recommend blending for at least a full minute for best results!
    4. Taste soup and add salt if necessary. If the soup is too cold, transfer it to a saucepan and cook over low heat until it reaches your desired temperature.
    5. Pour soup into bowls and serve immediately. Garnish with a drizzle of olive oil and a toasted baguette slice if you like. 

    Notes

    Don’t skimp on the salt! Because we’re working with so few ingredients here, it’s ultra-important to season this soup. If you don’t add enough salt, the tomatoes can taste bland - so taste and season as you go. If the flavors aren’t popping enough, add more salt a pinch at a time. We love Diamond Crystal Kosher Salt or Morton Kosher Salt in our kitchens.

    Make sure to cut your onion into large pieces. (I like to cut my half of an onion into thirds or sixths) and don’t worry about separating all the layers. You want large onion pieces so that the onion takes just as long to roast as the tomatoes do - if your onion is cut too small, the pieces can burn and leave a bitter taste in your soup.

    Always use caution when blending hot foods. For best results, remove the center cap piece on your blender's lid before blending to allow steam to escape. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid spatters. If your blender is on the small side, you may need to blend your soup in batches. Always follow the care instructions on your equipment and use caution when blending hot soups. If your soup has cooled too much by the time it's blended, transfer the puréed soup to a saucepan and heat over medium-low heat until it comes back to temperature.

    Additions and Substitutions. Roast a red pepper (seeds removed and cut into quarters) along with the tomatoes for an extra punch of flavor, or add pre-roasted red peppers just before blending. Add ½ cup of fresh basil just before you blend the soup if you like. Use coconut milk in place of some or all of the vegetable stock. If you’d like more tomato flavor, add 1-2 Tablespoons of tomato paste to the soup before blending. Use 1 Tablespoon fresh thyme leaves in place of the dried thyme if you like. Use a food processor or immersion blender in place of a blender if need be. Add a cup or two of our favorite magic cauliflower cream to stretch this soup even further!  

    For a smooth soup, make sure to run the blender for at least one full minute! You can also put the finished soup through a food mill before serving to remove any tomato skins and make sure it’s ultra-velvety.

    Adjusting the consistency. If your tomato soup is too thick after blending, add a splash of coconut milk or vegetable stock to thin it out. Soup too thin? Transfer it to a saucepan and bring it to a simmer until thickened, or whisk in some tomato paste.

    Make-Ahead Tip: Roast the tomato mixture ahead of time and keep in an airtight container in the fridge for up to 5 days. When you’re ready to make the soup, add roasted tomatoes to a saucepan with coconut milk and proceed with the recipe as written. You can also freeze the roasted tomato mixture or the finished soup for several months.

    Depending on the size of your blender, you may need to blend this soup in batches (though we find it usually fits fine!) If you double or triple the recipe, you can blend in batches or transfer ingredients to a pot and blend with an immersion blender.

    Storing and freezing tomato soup. Store leftover soup in an airtight container in the fridge for up to a week, or in the freezer for 3-4 months. This soup freezes and reheats well! You can also use any leftover roasted tomato soup as a base for a quick pasta sauce or pizza sauce.

    Serve this tomato soup with our favorite Easy Crusty Bread or some Quick Vegan Biscuits!

    Nutrition

    • Serving Size:
    • Calories: 123
    • Sugar: 6.4 g
    • Sodium: 135.9 mg
    • Fat: 8.7 g
    • Carbohydrates: 11.4 g
    • Protein: 2.4 g
    • Cholesterol: 0 mg

    Keywords: dinner, summer, lunch

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    More Soup, Stew, and Chili Recipes

    • Apple Beer Cheese Soup
    • Pear and Curry Butternut Squash Soup
    • Pesto Chicken Orzo Soup
    • Smoked Salmon Corn Chowder

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    1. Dev

      December 03, 2022 at 8:06 pm

      Super easy to make, perfect for dipping grilled cheese in! Def will be cooking it again this season

      ★★★★★

      Reply
      • Team Life As A Strawberry

        December 05, 2022 at 11:07 am

        YIPPEE! We're so happy this soup was a hit!

        Reply
    2. Amanda

      November 22, 2022 at 7:46 pm

      Made this myself, although I have an abundance of chicken broth, so I used that, making it not vegan anymore. It still came out wonderfully, though! I struggled to find a good pre-made tomato soup without gluten and lactose, so I decided to take matters into my own hands. As some with average cooking skills, this was relatively easy and satisfying to make (cutting skills aside)! And I still have ingredients for a second batch! I've saved the recipe to my phone for an easy look-up in the future! Now all I need is cheese for grilled cheese! (Some cheeses are low enough in lactose for me to enjoy freely. Usually a hard cheese, like cheddar.)

      ★★★★★

      Reply
      • Team Life As A Strawberry

        November 23, 2022 at 1:21 pm

        WAHOO! We're so happy you enjoyed this soup! You may also enjoy our apple tomato soup when you're looking to try another new soup recipe!

        Reply
    3. Mk

      October 17, 2021 at 8:47 pm

      Absolutely delicious! I added two peppers since I didn’t have enough tomatoes. The lemon juice and fresh basil really make it pop!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        October 18, 2021 at 12:38 pm

        WAHOO! We're so happy to hear you enjoyed it!

        Reply
    4. Karla

      September 21, 2021 at 11:37 pm

      I modified the base recipe a bit looking in my refrigerator (roasted some carrot and yellow pepper with onion and tomatoes, used garlic broth I had on hand). Rich and delicious. I will definitely make again.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        September 22, 2021 at 6:09 pm

        WAHOO! We love the addition of garlic broth and are thrilled that you loved this recipe!

        Reply
    5. Maribel

      July 27, 2021 at 10:52 am

      I have a bunch of cherry tomatoes. Could I use those instead?

      Reply
      • Team Life As A Strawberry

        August 01, 2021 at 10:39 am

        Yes, cherry tomatoes should work great for this recipe! The roasting time may be faster and you may need a little more broth to find the perfect consistency!

        Reply
    6. Ceri

      January 12, 2021 at 3:33 pm

      We made it for the first time today and it was a hit. Such a beautiful flavor from simple ingredients! I home school, and my preferred method of dealing with lunch is to have several individually frozen soups. I'm always happy to find a delicious, simple, crowd-pleasing recipe that is freezable! Thank you for sharing!

      Reply
      • Team Life As A Strawberry

        January 13, 2021 at 5:12 pm

        We're SO happy to hear that! We love adding new crowd-pleasers to your rotation!

        Reply
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