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    Home » Comfort Food Recipes

    Roasted Tomato Soup

    Published: Dec 14, 2022 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    For the ultimate vegan comfort food dinner make this rich and intensely flavored Roasted Tomato Soup. The veggies are slow roasted in the oven to intensify their sweetness and aroma, then blended into smooth and creamy tomato soup perfection. Naturally gluten-free!

    a plate of vegan roasted tomato soup with a spoon on the side

    The synonym for comfort food – that’s what this creamy roasted tomato soup is! A delicious flavor-packed vegan soup that is loaded with hidden veggies. Hearty and a warm hug in a bowl.

    All of the veggies and garlic are roasted together on a sheet pan to intensify their flavor and natural sweetness, then blended up heated, and served. So easy, so effective.

    a bowl of vegan roasted tomato soup served sprinkled with chopped herbs and a drizzle of olive oil

    Making this recipe couldn’t be easier. Tomatoes, bell peppers, carrots, garlic, onions, olive oil, Italian herbs and salt are roasted  on a tray, then pureed along with the rest of the ingredients and heated up together.

    The oven does all the work and during the roasting process the actual magic happens so don’t speed this up too much or you will miss out on that gorgeous charred flavor.

    two bowls of vegan roasted tomato soup sprinkled with fresh herbs

    No long stirring and sweating over the pot necessary and trust me, the soup tastes so good! Above all, it is soul-warming and good for you, and just feels a bit like a wellness treatment – the epitome of soul food.

    a bowl of vegan roasted tomato soup served on a pale blue plate with small crackers on the side

    More soup recipes:

    French Onion Soup

    Green Chili Enchilada Soup

     Potato Soup

    Hot and Sour Soup with Ramen

    Chickpea Rice Soup

    Print Recipe
    5 from 9 votes

    Vegan Roasted Tomato Soup

    For the ultimate vegan comfort food dinner make this rich and intensely flavored Roasted Tomato Soup. The veggies are slow roasted in the oven to intensify their sweetness and aroma, then blended into smooth and creamy tomato soup perfection. Naturally gluten-free! Nutfree option
     
    Prep Time15 mins
    Cook Time1 hr 10 mins
    Cooling10 mins
    Total Time1 hr 35 mins
    Course: Main
    Cuisine: American, Italian
    Keyword: roasted tomato soup
    Servings: 4
    Calories: 112kcal
    Author: Vegan Richa

    Ingredients

    • 6 Roma tomatoes halved
    • 8 cloves of garlic peeled, or a whole head
    • 1 medium red onion sliced into 1/2-inch - 3/4-inch thick slices
    • 1/2 cup (64 g) of 1-inch sliced carrot pieces sliced through the middle
    • 1/2 red bell pepper sliced into 1-inch pieces
    • 2 teaspoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano

    To add later:

    • 1/4 cup (32.25 g) raw cashews (see notes to make it nut-free)
    • 3-4 cups (709.76 ml) of water divided
    • 1/2 teaspoon salt

    For garnish:

    • Black pepper
    • Chopped fresh herbs such as basil or parsley

    Instructions

    • Line a large baking sheet with parchment paper. Prep your veggies if you haven’t already.
    • Place all the vegetables, cut side down on the baking sheet (see pictures). Add the garlic all together in the middle of the baking sheet, else it will tend to brown and burn quickly. You can also just put a whole head of unpeeled garlic ( slice a small portion of end), drizzled with olive oil on the baking sheet.
    • To a small bowl add the olive oil, salt, black pepper, thyme, and oregano and mix. Brush this all over the vegetables.
    • Preheat the oven to 400ºF (206 c) and place the baking sheet in the oven to bake for 35-40 minutes. Check at the 25-minute mark and if needed brush some more olive oil on the vegetables.
    • Also, check on the garlic if it’s golden. Depending on the size of the garlic cloves, they might be ready at this point or they might need another 5 minutes or so. When the garlic starts to get brown on some edges, remove the garlic and set aside.
    • Bake for 5-10 minutes or longer depending on flavor preference( less or more fire-roasted/scorched flavor ). Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes then transfer to a blender along with the juices. If you baked the whole head of garlic then squeeze out the roasted garlic into the blender.
    • Add 2 cups of water, cashews, and salt. Blend until the cashews are broken down and the mixture is really creamy. I usually blend for a minute, then let it sit for 5 minutes so the cashews can rehydrate, and then blend again for 30 seconds and repeat until the mixture is really creamy and the cashews have broken down completely.
    • Transfer this soup to a saucepan, and add another 1/2 to 1 cup of water or more depending on the consistency you like. Bring to a good boil. Taste and adjust salt and flavor.
    • I usually add more salt, black pepper, and some Italian seasoning as needed towards the end as the hot veggie volume initially drowns the salt and you can tend to oversalt .
    • Let it simmer for another 3-4 minutes and take off the heat.
    • Let the soup cool for 10 minutes before tasting again so the herbs have a chance to bloom. A really hot tomato soup will overshadow the herb flavor so you want to wait for the soup to cool slightly before tasting and adjusting the salt and herb flavor.
    • You can also add pepper flakes or black pepper for garnish if you like and top the soup with some freshly chopped herbs and a little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches!
    • Store refrigerated for upto 3 days and freeze for for upto 2 months

    Notes

    Nutfree:  use pumpkin seeds or hemp seeds or 1/3 cup of coconut cream or 1/4 cup of non-dairy yogurt.

    Nutrition

    Nutrition Facts
    Vegan Roasted Tomato Soup
    Amount Per Serving
    Calories 112 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 610mg27%
    Potassium 431mg12%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 3933IU79%
    Vitamin C 37mg45%
    Calcium 55mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients for making roasted tomato soup on a wooden board

    Ingredients:

    • tomatoes – I used regular Roma tomatoes. If you can get your hands on some heirloom tomatoes, go for it
    • garlic – don’t be scared by the amount – slow roasting makes garlic taste mild and sweet
    • veggies:  red onion, carrot, and red bell pepper create a gorgeous orange-red color and add plenty of natural sweetness to this soup
    • extra virgin olive oil – the good stuff
    • seasoning: we keep things simple and only add salt, black pepper and a blend of thyme and oregano
    • cashews are added for creaminess

     

    Tips:

    • Let the soup cool for 10 minutes before adjusting the seasoning!  The roasted veggie volume can take over the flavor when hot. Let sit to give the herbs a chance to bloom.
    • You can also add some pepper flakes or black pepper for garnish if you like and top the soup with some freshly chopped herbs and a little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches.
    • To make this recipe nut-free you can use pumpkin seeds or hemp seeds or 1/3 cup of coconut cream or 1/4 cup of non-dairy yogurt.

    How to make Vegan Roasted Tomato Soup

    veggies on a baking sheet

    Line a large baking sheet with parchment paper. Prep your veggies if you haven’t already.


    Place all the vegetables, cut side down on the baking sheet (see pictures). Add the garlic all together in the middle of the baking sheet, or else it will tend to brown and burn quickly. You can also just put a whole head of unpeeled garlic drizzled with olive oil on the baking sheet.

    bell pepper, tomatoes and onion on a baking sheet being drizzled with seasoned oil

    To a small bowl add the olive oil, salt, black pepper, thyme, and oregano and mix. Brush this all over the vegetables.
    Preheat the oven to 400ºF (206 c) and place the baking sheet in the oven to bake for 35-40 minutes.

    roasted bell peppers, tomatoes, garlic and onions on a baking sheet

    Check at the 25-minute mark and if needed brush some more olive oil on the vegetables. Also, check on the garlic if it’s golden.
    Depending on the size of the garlic cloves they might be ready at this point or they might need another 5 minutes or so. When it starts to get brownish on some edges, remove the garlic and set aside.

    Bake for 5-10 minutes or longer depending on how much of a fire-roasted/scorched flavor you like on your vegetables. Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes then transfer to a blender along with the juices. If you baked the whole head of garlic then squeeze out the roasted garlic into the blender.

    a blender with water and cashews

    Add 2 cups of water, cashews, and salt. Blend until the cashews are broken down and the mixture is really creamy. I usually blend for a minute, then let it sit for 5 minutes so the cashews can rehydrate, and then blend again for 30 seconds and repeat until the mixture is really creamy and the cashews have broken down completely.

    ingredients for vegan tomato soup in a tall blender

    Transfer this soup to a saucepan, and add another 1/2 to 1 cup of water or more depending on the consistency you like. Bring to a good boil. Taste and adjust salt and flavor.

    I usually add some salt, more black pepper, and some Italian seasoning as needed towards the end as the hot veggie volume initially drowns the salt and you can tend to oversalt .

    a pot with roasted tomato soup on a gas stove

    Let it simmer for another 3-4 minutes and take off the heat.

    Let cool before tasting

    Let the soup cool for 10 minutes before tasting again so the herbs have a chance to bloom. A really hot tomato soup will overshadow the herb flavor so you want to wait for the soup to cool slightly before tasting and adjusting the salt and herb flavor.

    You can also add some pepper flakes or black pepper for garnish if you like and top the soup with some freshly chopped herbs and a little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches.

    a plate of vegan oven roasted tomato soup on a pale blue plate with crackers on the side

    storage

    Store refrigerated for upto 3 days. Freeze for upto 2 months.

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Mackenzie Young

      January 12, 2023 at 4:09 pm

      5 stars
      The flavor is amazing and it is easy to make, my new favorite tomato soup!

      Reply
      • Vegan Richa Support

        January 13, 2023 at 11:04 am

        So glad you like the recipe, Mackenzie!

        Reply
    2. Larissa

      December 30, 2022 at 8:38 am

      5 stars
      This is such an easy and delicious soup recipe! I love throwing it together for a really satisfying lunch.

      Reply
      • Vegan Richa Support

        December 30, 2022 at 1:42 pm

        I’m very glad you enjoy the recipe!

        Reply
    3. Pam

      December 18, 2022 at 12:13 pm

      5 stars
      Made this soup the day after it came out….Absolutely amazing!!!! Then I made a double batch today which I will freeze and serve next week to house guests. The flavors are complex and the soup is so filling. I never liked tomato soups made with milk and cream, so I almost skipped this. So glad I didn’t! Thank you, again, Richa, for a wonderful recipe!

      Reply
      • Vegan Richa Support

        December 19, 2022 at 12:31 pm

        I’m thrilled to hear!

        Reply
    4. Maneesha

      December 15, 2022 at 10:52 am

      5 stars
      Oh my goodness soooo delicious! So easy to make! The BEST tomato soup I’ve ever had! Thank you Richa! I love this hands off soup recipe!

      Reply
      • Vegan Richa Support

        December 16, 2022 at 2:24 pm

        I’m so happy to hear!

        Reply
    5. BlueKarma

      December 15, 2022 at 4:55 am

      5 stars
      This was delicious and simple to make.
      Thank you for another winner to go into our regular rotation!

      Reply
      • Vegan Richa Support

        December 16, 2022 at 2:23 pm

        Wonderful!

        Reply
    6. Cheryl Ayres

      December 14, 2022 at 6:04 am

      5 stars
      This a lovely combination! I love to reserve a few roasted tomatoes, finely chopped, and stir them in at serving time. It reminds me of the tomato bisque I loved as a child. Another veggie to consider roasting in – fennel. It adds a lovely flavor to the soup!

      Reply
      • Vegan Richa Support

        December 14, 2022 at 10:34 pm

        Yum! Love it.

        Reply

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