A creamy vegan roasted tomato soup made from scratch with fresh tomatoes!
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. (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!)
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.
VIDEO: HOW TO MAKE VEGAN ROASTED TOMATO SOUP
📖 Recipe
Vegan Roasted Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: Serves 2-4 1x
- Category: Soup
- Cuisine: American
Description
An easy homemade roasted tomato soup! Vegan, vegetarian.
Ingredients
- 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):
- 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.
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
shenoa
Dear Everyone ,
This soup is delicious! I had a plethora of tomatoes this summer so I made this recipe as well as the tomato apple soup also on this site (I highly recommend that recipe too!) I used a bunch of different tomatoes from our garden and enjoyed it immensely this summer. I thought I had made it completely vegan until I realized I had used chicken stock instead of vegetable stock. Whoops! It was still very delicious! Then I froze the rest in single serving portions so I could enjoy it in the colder months. Not only does it freeze well, I think it gets even better. Do yourself a favor and make this soup. Then freeze some so when there is snow on the ground you can still have a taste of summer!
Love, shenoa
Jaclyn
So easy and delicious! Thanks 🙂
★★★★★
Rhonda @ Life As A Strawberry
This is one of our favorites (especially with our Crusty French Bread). Glad you enjoyed!
Dev
Super easy to make, perfect for dipping grilled cheese in! Def will be cooking it again this season
★★★★★
Team Life As A Strawberry
YIPPEE! We're so happy this soup was a hit!
Amanda
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.)
★★★★★
Team Life As A Strawberry
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!
Mk
Absolutely delicious! I added two peppers since I didn’t have enough tomatoes. The lemon juice and fresh basil really make it pop!
★★★★★
Team Life As A Strawberry
WAHOO! We're so happy to hear you enjoyed it!
Karla
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.
★★★★★
Team Life As A Strawberry
WAHOO! We love the addition of garlic broth and are thrilled that you loved this recipe!
Maribel
I have a bunch of cherry tomatoes. Could I use those instead?
Team Life As A Strawberry
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!
Ceri
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!
Team Life As A Strawberry
We're SO happy to hear that! We love adding new crowd-pleasers to your rotation!
Katie
So easy and so delicious!!! It tastes so fresh and healthy! I love how creamy it got without having to add any sort of milk or creamer to it!
★★★★★
Team Life As A Strawberry
We're so happy you loved it, Katie!
Chio
This soup is one of the best soups I've ever eaten. This is NOT A HYPERBOLE. It's definitely the best soup I've ever made. I was very surprised it required no "cooking" just roasting. I often ordered tomato soup in Italy and this is the only recipe that can compare. This soup got moved to my "dinner party" recipe stash. I also paired it with focaccia bread.
I used coconut cream instead of vegetable broth. I also added some red and yellow sweet peppers (1 of each). Honestly, I'm still stunned it was so easy and so delicious.
★★★★★
Jessie @ Life As A Strawberry
Thank you so much, Chio! We're so so happy you liked it!
Katelyn
Hello! Just wondering if you know the approximate calories per 1cup!? I couldn't seem to find it anywhere. Thanks in advance,
Katelyn
Jamie
Incredible! I love this soup it is delicious 🙂
Jessie
Thanks, Jamie! It's one of my favorites as well!
Cheryl
This recipe is so tasty and I love that the prep is so quick!!!
★★★★★
Wanda
I made this last week and I'm making it again today. It was so good and satisfying! Also a great way to use up tomatoes when you are tired of canning and dehydrating!
Jessie
I'm so glad you like it! I agree - this is my favorite way to use up any tomatoes I have lying around!
Amanda
Is this something I can make a large batch of and refrigerate or freeze for later? If so, how long do you think it'd keep in the fridge? Also, thanks for posting a vegan tomato soup! I've been missing tomato soup in my life.
Jessie
Definitely! It will keep for 4-5 days in the fridge, and if you choose to freeze it I'd use it within 3-4 months or so - just let it thaw a bit on the counter or in the fridge and warm it back up to soup-y deliciousness in a saucepan on the stove.
Valerie
i also found this recipe through FoodGawker, and it looks delicious! one quick question - it's a bit hard to find roma tomatoes where I live, do you maybe know how many beefsteak tomatoes I can use instead?
Jessie
I'd suggest 5-6 large beefsteak tomatoes in place of the roma tomatoes. I'd also suggest quartering them, rather than halving them, so that they cook a bit quicker and more evenly.
Morgan
I stumbled on your blog through FoodGawker and I think I'm in love. Beautiful food styling! And this tomato soup is literally making me drool. Thanks for sharing 🙂
Jessie
Thanks! I'm so glad you like the photos! I have a lot of fun working on the photography for the site.
Jessica O'Connor
Hi Jessie. This soup tastes amazing. Thank for sharing this beautiful recipe, yum!
This is the first soup iv made and im hooked, ill be keen to see any other vegan soup recipes.
Cheers.
Jessie
I'm so glad you liked it! Thanks for letting me know how it turned out!