Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-fall meal.

bowl of vegan roasted tomato soup with crackers

We've entered that lovely time of year when summer produce is still abundant and cooler temperatures have us craving more than just salads. We've been loving soups, stews, and curries on cool nights when the sun sets over San Francisco.

When a CSA haul offered a boatload of ripe tomatoes, I whipped up a batch of this creamy roasted tomato soup. I shared a similar recipe several years ago, made striking with yellow tomatoes, green harissa, and halloumi croutons. Here I'm sharing a more classic recipe.

This version starts with fresh tomatoes roasted in the oven with onions and garlic. Throw this all in a food processor and puree smooth, no need to remove skins or seeds, then simmer with stock and coconut milk. The deep, rich flavor of roasted tomatoes sings of harvest time.

So grab a flat of late-season tomatoes, make a double batch to freeze for winter, and revel in cozy soup-making vibes as good cooking smells permeate your kitchen.

tomatoes, onion, and garlic ready to be roasted for vegan tomato soup recipe

Ingredients & Substitution Suggestions

Fresh tomatoes are the star of this show. Use anything ripe and flavorful: roma tomatoes, heirloom tomatoes, early girls, beefsteak, etc. You can even throw in some cherry tomatoes.
Garlic and onions add depth and flavor.
Olive oil coats the veggies as they roast, and it adds peppery notes when drizzled over the finished soup. Be sure to use an olive oil that you love the flavor of! My favorites are California Olive Ranch and Enzo.
Vegetable stock or bouillon adds extra flavor. Omnivores can use chicken stock or chicken bone broth if they prefer. If your stock or bouillon is very salty, hold off on adding salt until you're simmering the final soup, then add salt to your taste.
A good splash of full-fat coconut milk adds creaminess. You don't taste the coconut at all. But if you're avoiding coconut, you can make extra cashew cream and add that to your taste instead. Non-vegans can use half and half or heavy cream.
If you'd like a little extra smoky flavor, you can add smoked paprika.

Toppings & Serving Suggestions:

Optional Toppings: cashew cream, olive oil, flaky salt, pepper, chili flakes, fresh basil, oregano, or thyme, and/or cherry tomatoes all make beautiful & tasty garnishes. Vegan coconut bacon would be lovely. Or top it with squares of grilled tofu or fried halloumi. Croutons work beautifully too.
Serving Suggestions: I love serving this soup with seeded cassava crackers (shown here). Other lovely accompaniments are my (gluteny) sourdough discard focaccia, gluten-free nut and seed bread, grilled cheese sandwiches, or quesadillas.

roasted veggies for creamy vegan tomato soup recipe

Method

roasting vegetables for vegan roasted tomato soup — 1. Cut the tomatoes and onions into large pieces and combine with the peeled garlic, olive oil, salt, and pepper.

roasted vegetables for creamy vegan tomato soup recipe — 2. Spread the veggies on two sheet pans lined with parchment for easy clean-up. Roast in a 375ºF oven until the vegetables are very tender and caramelized around the edges.

pureeing roasted vegetables for vegan tomato soup with fresh tomatoes — 3. Scrape the roasted, cooled vegetables into a food processor.

tomato puree for roasted tomato soup — 4. Blend until smooth.

creamy tomato soup in a dutch oven — 5. Pour into a pot and add the stock and coconut milk. Bring to a simmer, and season to taste with salt and pepper.

Why I Love this recipe

It's very easy to make - no peeling or seeding tomatoes, or blending hot liquid soup in a blender
It's richly flavored and endlessly versatile
It becomes more flavorful after a few days in the fridge
It freezes beautifully for later
It's a lovely way to preserve summer flavors for the months to come

Can you freeze tomato soup?

Yes you can! This creamy vegan tomato soup freezes beautifully. Just let the soup cool, pour it into freezer-safe containers leaving an inch or so on top to allow the soup to expand as it freezes, and freeze for up to several months. Your future self will thank you.

close-up of a bowl of creamy vegan tomato soup made with coconut milk and cashew cream

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5 from 8 reviews

Creamy Vegan Roasted Tomato Soup (Fresh Tomatoes!)

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Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-fall lunch or dinner.

Alanna Taylor-Tobin

Prep Time: 10

Cook Time: 50

Total: 1

Servings: 6 servings

Ingredients

4 pounds ripe tomatoes, cut into large slices
2 large yellow onions, peeled and cut into thick wedges
6 large garlic cloves, peeled
4 tablespoons olive oil
3/4 teaspoon fine or kosher sea salt (use less if your stock is salty)
1/2 teaspoon freshly ground black pepper
4-5 cups vegetable stock (or chicken stock or chicken bone broth for non-vegan)
1/2 cup full-fat coconut milk (or half and half or heavy cream for non-vegan)
1/2 teaspoon smoked paprika (optional)
a pinch of chili flakes (about 1/8 teaspoon)

Optional Toppings:

extra virgin olive oil, cashew cream (see note), cherry tomatoes, fresh basil, thyme, or oregano, chili flakes

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 375ºF.
Divide the prepared tomatoes, onion, and garlic among two rimmed baking sheets lined with parchment for easy clean-up, and sprinkle with the olive oil, salt, and pepper. Roast the vegetables until they are golden and soft, 35-45 minutes. Let cool to warm or room temperature.
Scrape the vegetables and their juices into a food processor, and blend until smooth.
Scrape the mixture into a large pot or dutch oven and stir in the stock (you may need more or less, depending on how juicy your tomatoes were), coconut milk, smoked paprika, if using, and chili flakes. Bring to a simmer, and cook, stirring occasionally, to meld the flavors together, 10 minutes. Taste, adding more salt if you like.
Ladle warm soup into bowls and top with a swirl of cashew cream, a drizzle of olive oil, cherry tomatoes, pinch of chili flakes, and/or fresh herbs.
Extra soup keeps well, cooled and refrigerated airtight, for up to 5 days. Or freeze for longer storage.

Notes

Soup recipe adapted from Honey & Jam.

To make an easy cashew cream for the topping, simply whisk together equal parts cashew butter and warm water, and season to taste with a little salt and lemon juice. Alternatively, blend soaked cashews with water until smooth and creamy, then season with salt and lemon juice.

See the post above for more serving suggestions!

If tomato basil soup is what you crave, stir a handful of chopped fresh basil into the soup at the very end, when it's off the heat. Alternatively use a tablespoon of minced fresh oregano leaves or 1 teaspoon of fresh thyme leaves.

Nutrition values are for 1 of 6 servings (without toppings).

Nutrition

Calories: 203kcalCarbohydrates: 19gProtein: 4gFat: 14gSaturated Fat: 5gSodium: 1016mgPotassium: 824mgFiber: 4gSugar: 11gVitamin A: 2976IUVitamin C: 45mgCalcium: 47mgIron: 2mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

5 from 8 votes (3 ratings without comment)

Creamy Vegan Roasted Tomato Soup (Fresh Tomatoes!)