Vegan Roasted Tomato Soup

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!