There’s nothing cozier than a bowl of roasted tomato soup. The slow roasting brings out the tomatoes’ natural sweetness, while garlic, herbs, and creamy coconut milk create a rich and velvety texture without any dairy, and it tastes delicious!
Surprisingly easy to make, this roasted tomato soup has a rich depth of flavor, and you’ll be making this for lunch or as a light or pre-dinner meal every week. It’s easy to batch-cook and freeze for a nourishing, simple meal made with pantry staples!
Serve this vegan tomato soup with crusty bread, grilled vegan cheese sandwiches, or homemade croutons whenever you need something warm and satisfying.
Kids love this recipe too, and it’s a great way to add vegetables to their diet!
Recipe Benefits!
Delicious and creamy, roasted vegan tomato soup offers rich nutrition and the following naturally vegan, dairy-free benefits!
- Rich, creamy texture without cream.
- Easy one-pan roasting method.
- Great for meal prep and freezing.
- Packed with deep roasted tomato flavor.
- Simple everyday ingredients.
- Easy to customize.
Vegan Roasted Tomato Soup Ingredients!
Follow these shopping lists to see what you need!
For the Roasted Vegetables.
- Fresh tomatoes (Roma, vine, or cherry tomatoes work well).
- Medium yellow onion, chopped.
- Whole garlic bulb.
- Olive oil*
- Sea salt*
- Black pepper*
- Dried oregano*
- Dried basil*
- Smoked paprika*
For the Soup
- Vegetable broth*
- Full-fat coconut milk* or plant milk*
- Tomato paste*
- Maple syrup* (optional, balances acidity)
- Fresh basil leaves
Optional Toppings
- Fresh basil
- Cracked black pepper*
- Chili flakes*
- Homemade croutons
- Vegan parmesan
- Drizzle of olive oil*
Equipment
How To Make Vegan Roasted Tomato Soup.
Vegan Roasted Tomato Soup Recipe!
A cozy, wholesome roasted vegan tomato soup, made by slowly roasting the vegetables for a rich depth of flavor that’s easy to make and delicious, loved by all!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Category: Dinner, Lunch
- Method: blend, Roasting, simmer
- Cuisine: American, british, international
Ingredients
For the Roasted Vegetables.
- 2 lbs fresh tomatoes (Roma, vine, or cherry tomatoes work well)
- 1 medium yellow onion, chopped
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
For the Soup
- 2 cups vegetable broth
- 1/2 cup full-fat coconut milk or vegan cream
- 1 tbsp tomato paste
- 1 tsp maple syrup (optional, balances acidity)
- Handful of fresh basil leaves.
Instructions
Preheat your oven to 200°C (400°F).
1: Roast the Tomatoes.Slice the tomatoes in half and place them onto a large baking tray with the chopped onion. Cut the top off the garlic bulb to expose the cloves, then place it on the tray.
Drizzle everything with olive oil and sprinkle with salt, pepper, oregano, basil, and smoked paprika until the tomatoes are caramelized and slightly charred around the edges.
2: Blend The Soup.Allow the vegetables to cool slightly.
Squeeze the roasted garlic cloves out of the bulb and add them to a blender along with the roasted tomatoes and onions.
Add vegetable broth, tomato paste, coconut milk, maple syrup, and fresh basil.
Blend until completely smooth and creamy.
3: Simmer.Pour the blended soup into a large pot and simmer over low heat for 10–15 minutes to deepen the flavor.
Taste and adjust seasoning if needed.
Serving Suggestions.
Serve this soup with;
- Crusty sourdough bread
- Vegan grilled cheese sandwiches
- Garlic bread
- Crispy roasted chickpeas
- Fresh green salad
- Herbed focaccia
For extra richness, drizzle with olive oil or swirl in extra coconut cream before serving.
Tips for the Best Vegan Roasted Tomato Soup!
Use Ripe Tomatoes.
The riper the tomatoes, the sweeter and more flavorful the soup will be.
Roast Until Caramelized.
Don’t rush the roasting process — those golden edges create incredible depth of flavor.
Blend Thoroughly.
A high-speed blender creates the silkiest texture.
Add Fresh Herbs Last.
Fresh basil added after roasting keeps the flavor bright and fresh.
Store.
Store in an airtight container for up to 5 days.
Freeze.
Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.
Vegan Tomato Soup Variations.
This recipe lends itself to so many variations; share yours!
Spicy Roasted Tomato Soup.
Add roasted red chili peppers or chili flakes.
Creamier Version.
Use cashew cream instead of coconut milk for a richer texture.
Protein Boost.
Blend in white beans or red lentils.
Roasted Red Pepper Tomato Soup.
Add roasted bell peppers for sweetness and smokiness.
Conclusion.
Make this vegan roasted tomato soup for the whole family; it’s a favorite because roasting the tomatoes brings out their natural sweetness! My younger sister’s favorite soup as a child was tomato soup, albeit from a famous can; she would have loved this, and you will too!
I love soup for a quick but nutritious lunch, but it makes a lazy, cozy dinner, especially if you’ve thought ahead and frozen a batch!
You’ll make this soup on repeat, and it’s inexpensive too, especially if you support your local green grocers!
Let us know your favorite variation!
*Some of the ingredients in this recipe are also incredible for topical beauty and can be shared between the bathroom and kitchen!
Check out these posts on;
- Olive oil for hair and skin!
- Sea salt for beauty!
- Onions for hair growth!
- Coconut milk for hair growth!
- Herbs for hair growth!
- Plant milk for bath soaks!
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