This Roasted Tomato Soup is creamy and full of flavor. A rich, warm bowl of this vegan roasted tomato soup will warm you up on a chilly day. Made with just a few simple ingredients.
If you're like me, you might think that roasting tomatoes for an hour just to puree them up in a soup is a waste of time. Too much work. Not worth it.
Let me change your mind.
Jump to:
Yes, you do have to take some extra time to roast your tomatoes, onions, and garlic. But the flavor of roasted vegetables is SO much richer than using canned tomatoes or not roasting the veggies at all.
Seriously! You don't even need to use any oil. Just some heat on the tomatoes gives them a sweet mellow flavor. It's magical.
So, yeah, there's an extra step in this oil-free tomato soup. But it's definitely worth it!
Why I love this Vegan Roasted Tomato Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Creamy and flavorful - with fresh tomatoes, onion, and garlic, this soup is loaded with flavor!
Ingredient Notes & Substitutions
- Fresh Tomatoes: I used a mix of campari and plum tomatoes. But you can use whatever tomatoes you'd like! Maybe grab a few heirlooms if you're feeling fancy
- Yellow Onion: you could also use a white onion
- Garlic: I call for eight cloves of garlic, which may seem like a lot, but garlic mellows when you roast it, so the result is a nice umami flavor without being too sharp
- Salt & Pepper
- Water: to keep this tomato soup oil-free, we'll use water in place of oil when roasting the tomatoes
- Vegetable Broth: a good quality vegetable broth or stock is key in a soup - I prefer this brand
- Spices: dried basil & oregano. Dried herbs are easier to use in the winter, but if you want to use fresh, go for it
- Non-Dairy Cream: a bit of non-dairy cream helps create a richer flavor and thicker texture for the soup. Feel free to use vegan creamer, coconut cream, cashew cream, or even non-dairy milk.
- Fresh Bread: to serve
How to make Roasted Tomato Soup
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the water. Roast in the oven 1 hour.
Step 2. Remove from the oven and place in a large pot. Add the vegetable broth, basil, and oregano. Cook over medium heat for 5 minutes.
Step 3. Use an immersion blender to puree the mixture smooth. Alternatively, transfer to a blender or food processor, blend, and then return to the pot. Let simmer for 10 to 15 minutes or until the soup has reduced slightly.
Step 4. Remove from the heat and stir in the cream. Serve hot with a slice of bread or homemade croutons.
FAQ & Expert Tips
Tomatoes vary in terms of tastes and textures, but for a soup recipe the differences are minimal. So feel free to choose whichever tomatoes you like! The cheapest option is to use roma tomatoes - they are usually the most inexpensive at the grocery store
A good blender or immersion blender is ideal for this recipe. I used my immersion blender when I photographed this recipe. I find that for recipes that require a very smooth texture blenders or immersion blenders work best. You can also use a food processor to puree the soup, but you may not get as smooth of a texture.
I call for ½ cup of cream in this recipe but if you want an even richer soup, feel free to increase the amount of cream to 1 cup.
Recipe Prayer
Thank you God for this tomato soup that warms us up this winter. Amen.
More creamy oil-free soups
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📖 Recipe
Oil-Free Roasted Tomato Soup (Vegan)
Equipment
Ingredients
- 3 Pounds Fresh Tomatoes halved (I used a mix of campari and plum)
- 1 Yellow Onion quartered
- 8 Cloves Garlic peeled
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2 Tablespoons Water
- 1 Cup Vegetable Broth
- 1 Teaspoon Dried Basil
- ½ Teaspoon Dried Oregano
- ½ Cup Non-Dairy Cream optional (can use vegan creamer, coconut cream, cashew cream, or non-dairy milk)
- Fresh Bread to serve
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the water. Roast in the oven 1 hour.
- Remove from the oven and place in a large pot. Add the vegetable broth, basil, and oregano. Cook over medium heat for 5 minutes.
- Use an immersion blender to puree the mixture smooth. Alternatively, transfer to a blender or food processor, blend, and then return to the pot. Let simmer for 10 to 15 minutes or until the soup has reduced slightly.
- Remove from the heat and stir in the cream. Serve hot with a slice of bread or homemade croutons.
Nutrition
Nutrition information is an estimate.
Addison
Loved this!!! I had it with cornbread and it turned out really yummy!!
Elizabeth
Tomato soup with cornbread is such a great idea! Thanks for sharing!