A creamy vegan roasted tomato soup made from scratch with fresh tomatoes!
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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*
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!
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.
- 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.
- 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!)
How to make homemade tomato soup without a blender:
Voilà! Warm and cozy comfort food at its finest.
VIDEO: HOW TO MAKE VEGAN ROASTED TOMATO SOUP
An easy homemade roasted tomato soup! Vegan, vegetarian.
- 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)
ROAST THE TOMATOES (45 MINUTES):
- Heat oven to 425 degrees Fahrenheit.
- Spread tomatoes, onion, garlic, and dried thyme on a large sheet pan.
- 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.
- 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):
- 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).
- 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!)
- Blend soup until smooth. We recommend blending for at least a full minute for best results!
- 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.
- Pour soup into bowls and serve immediately. Garnish with a drizzle of olive oil and a toasted baguette slice if you like.
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.
Keywords: dinner, summer, lunch