Vegan Roasted Tomato Soup

There’s just something so comforting about a warm bowl of vegan roasted tomato soup. It’s rich, flavorful, and packed with that deep, caramelized goodness you only get from oven-roasted tomatoes. If you’re a fan of classic tomato soup but want to take it up a notch, this oven-baked tomato soup is the way to go!

The secret? Slow roasting the tomatoes, onions, and garlic until they’re soft, sweet, and slightly charred. That’s what makes this roasted garlic and tomato soup so incredibly rich and delicious. It’s a simple recipe, but every spoonful is packed with bold, fresh flavors.

Whether you’re looking for the best tomato soup recipe to pair with a crispy grilled cheese or just craving a cozy, nourishing meal, this one’s a winner every time. Let’s get roasting!

Prefer a cold soup? Try this Gazpacho soup recipe!

Reasons why you’ll love this recipe♡

Rich and Flavorful: Roasting the tomatoes, onion, and garlic enhances their natural flavors, resulting in a deep, savory taste that makes this soup truly comforting.

Simple and Fresh Ingredients: With just a few fresh ingredients like Roma tomatoes, garlic, and basil, this recipe delivers an authentic, homemade tomato soup that’s easy and delicious.

Customizable: The soup can be easily adjusted to suit personal preferences by adding more or less seasoning, adjusting the basil, or incorporating additional herbs and spices for variation.

Ingredients you’ll need for this recipe

Servings: 4

Ingredients  

Equipment

blender

Step by Step Guide

1. Preheat your oven to 400°F (200°C).

2. Cut the tomatoes in half lengthwise and remove the stems. Peel and cut the onion into quarters. Peel the garlic cloves.

3. Place the tomatoes, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

4. Roast in the preheated oven for 40 minutes, or until the vegetables are soft and caramelized. Remove from the oven and let cool for 10 minutes.

5. Transfer the roasted vegetables, along with any juices, into a blender. Add the tomato paste and blend until smooth.

6. Stack the basil leaves, roll them up, and slice them into thin strips. Divide the soup into four bowls and garnish each with fresh basil strips.

Recipe FAQ

Q: Can I use a different type of tomato for this recipe?
A: While Roma tomatoes are ideal for their low moisture content, you can use other varieties like vine-ripened or plum tomatoes, though the texture may vary slightly.

Q: Can I use pre-minced garlic instead of whole cloves?
A: Yes, you can use pre-minced garlic, but freshly minced garlic will give the soup a more robust flavor.

Q: Can I make this soup without basil?
A: If you don’t have basil, you can try other herbs like oregano, thyme, or parsley to add a different flavor profile to the soup.

Q: Can I freeze this soup for later?
A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bags, and it will stay fresh for up to 3 months.

Q: Can I add cream to make the soup creamier?
A: Yes, you can add heavy cream, coconut milk, or a splash of milk to make the soup creamier, depending on your preference.

Q: How can I make the soup spicier?
A: If you like a bit of heat, add red pepper flakes or a chopped jalapeño to the soup before roasting the vegetables.

Q: Can I use a food processor instead of a blender?
A: Yes, a food processor can be used, but a blender will give you a smoother, creamier consistency.

Q: What can I serve with this soup?
A: This soup pairs wonderfully with grilled cheese, crusty bread, or a fresh salad for a complete meal.

Q: How long will this soup last in the fridge?
A: This soup will keep in the fridge for up to 4-5 days when stored in an airtight container.

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup a day or two in advance. Just store it in the fridge and reheat before serving.