Roasted Tomato Soup

This creamy roasted Tomato Soup is easy to make with Roma and cherry tomatoes, fresh basil and dairy-free milk. There’s nothing like a comforting bowl of soup to warm you up on a cold day. It’s a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.

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Easy Homemade Tomato Soup

It’s soup season and everyone needs to have a simple tomato soup recipe on hand. This Creamy Roasted Tomato Soup is easy to make and a family favorite all year long. It’s perfect during to make in the summer with fresh garden tomatoes or easily in the fall and winter with your favorite tomatoes.

This easy vegan soup is full of tomato flavor and seasoned to your liking with salt and pepper. It all comes together in less than 45 minutes!

While this soup is nice and creamy, it doesn’t use any heavy cream. It’s made with vegetable stock to keep it vegan and basil to give it that classic tomato soup flavor. You won’t find a healthier tomato soup recipe – or one that tastes this good!

I can’t think of anything better than a warm bowl of comforting soup on a cold day. Other creamy vegetable soups we love include this Cauliflower Soup Easy Pumpkin Soup and Broccoli Soup.

Why You’ll Love This Vegan Soup Recipe

This simple homemade soup is so comforting and better than most tomato soups you can order at a restaurant. And you don’t need any fancy ingredients to make it come to life! The tomatoes are roasted in the oven with garlic and simmered on the stove with the vegetable stock.

This soup is just as easy to make as slow cooker soup, but it comes together way faster. It tastes amazing on its own or with a crispy grilled cheese sandwich for dipping.

Plus, it’s naturally vegan, paleo, gluten-free, low carb, keto and Whole30 compliant.

Is Tomato Soup Healthy?

This dish is packed with vitamins and nutrients. It’s low in carbs and made with almond milk to keep it dairy-free and vegan. This soup is also Paleo and Keto-friendly!

Coconut cream helps this cozy soup get nice and creamy without adding in a ton of fats. Overall, this soup is healthy and accomodating to all sorts of dietary restrictions.

Soup Ingredients

There’s probably no need to stop at the store before you make this soup. It uses simple ingredients that are common pantry staples.

• Tomatoes: We love using fresh garden roma tomatoes, cherry or plum tomatoes in the summer but you can also use canned tomatoes in the winter. For canned, we love using Fire-Roasted San Marzano Whole Tomatoes.
• Onions and Garlic Cloves: adds flavor and makes this soup delicious
• Vegetable Stock or vegetable broth
• Fresh Basil + Oregano + Ground Coriander: Fresh basil and oregano will really step up the flavor of your soup! If you don’t have fresh you can use dried.
• Coconut cream or vegan heavy cream
• Salt and Pepper: season to taste.

How to Make Tomato Soup

This soup is refreshingly easy to make. All you have to do is roast your tomatoes, make your cashew cream and simmer your ingredients over low heat.

1. Heat Oven: Preheat the oven to 400°F.
2. Roast Tomatoes: Cut the tomatoes into halves. Peel and chop the onion. Cut the garlic bulb in half, horizontally, leaving the peel on. Grab a large oven-safe baking dish and add the tomatoes, onion and garlic. Drizzle with oil and season generously with salt and black pepper along with the fresh rosemary. Toss and mix until well coated.  Roast in the preheated oven, for 35-40 minutes, until all the vegetables are fork-tender.
3. Add Tomatoes to Saucepan: Once the tomatoes are ready, remove the pan from the oven and let it cool for about 5-10 minutes. Carefully transfer the roasted tomatoes (including all the liquids) and onion to a large dutch oven or high-speed blender (working in batches as needed). Squeeze the roasted garlic out of the bulb, add to the pot or blender and discard the peel.
4. Stir in Vegetable Stock & Basil: Add the basil, coconut milk along with ½ cup of the vegetable broth. Blend (using an immersion blender or high-speed blender) until smooth and combined. Taste and season with more salt and black pepper, as needed. Add more vegetable broth only as much as needed, and blend again until creamy or desired consistency is reached. Stir in balsamic vinegar and taste and season with more salt and black pepper, as needed.
5. Serve: Serve in a bowl with a tiny drizzle of coconut milk, fresh thyme, a whole basil leaf, cracked black pepper and grilled cheese sandwich for dunking.

How to make Grilled Cheese

1. While the tomatoes are roasting, make the grilled cheese sandwich. In a small bowl, use a small fork to mix together the butter, pasley, garlic, salt and black pepper until well combined. Spread about 1 tablespoon on one side of both slices of the bread.
2. Place the bread, butter side down on a large nonstick skillet over medium heat. Divide the cheese between the bread, tearing the cheese to fit to size, as needed. Close the sandwich with the top bread slice, butter side up, pressing down gently.
3. Cook, until the bread is golden brown and toasted underneath, about 2-4 minutes. Carefully turn the sandwich over and cook until the second side is golden brown and the cheese is melted, about 3-4 minutes. Transfer to a cutting board and slice in half.

Serving Suggestions

• Serve with dairy-free Grilled Cheese: Everyone loves the classic combination of a grilled cheese and tomato basil soup!
• Add Crackers: Try topping your soup with oyster crackers or saltines.
• Spice things up: add some red pepper chili flakes for some heat
• Made it a complete meal and serve with Salad: To keep things fresh and healthy, serve your soup with a simple homemade salad like my Creamy Broccoli Salad Recipe.
• Top with Vegan or regular Cheese: Sprinkle some shredded dairy-free cheese on top of your soup for added flavor and a good-looking garnish!

How to Store and Reheat

This Whole30 soup should be stored in an airtight container in the fridge. It will last for up to 4 days.

To reheat your soup, set it over medium-low heat. Be sure you don’t let the soup come to a boil – remove it from the heat once it’s warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.

Can You Freeze Tomato Soup?

This healthy tomato soup is also freezer-friendly! Just store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen tomato soup will last for up to 3 months!

More vegan soups you will love:

• Easy Pumpkin Soup
• Vegan Cauliflower Soup
• Broccoli Soup
• Instant Pot Minestrone Soup

More tomato recipes you will love: 

Zucchini Noodles with Meatballs and Tomato Sauce 

Vegan Chili

Cherry Tomato Basil Spinach and Parmesan Pasta

5 from 5 votes

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Roasted Tomato Soup

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

This creamy roasted Tomato Soup is easy to make with Roma and cherry tomatoes, fresh basil and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.

Course: Side Dish

Cuisine: American

Keyword: creamy tomato basil soup, creamy tomato soup, homemade tomato soup, how to make tomato soup, roasted tomato soup, tomato basil soup, tomato basil soup recipe, tomato soup recipe

Servings: 8 servings

Calories: 132 kcal

Author: Kelly

Ingredients

For the soup

• 8 ripe roma or plum tomatoes cut into halves
• 1 cup cherry tomatoes
• 1 medium white or yellow onion roughly chopped
• 1 whole garlic bulb cut in half crosswise
• 2-3 tbsp avocado oil or olive oil
• Kosher salt or sea salt to taste
• Cracked black pepper to taste
• 2 sprigs fresh thyme plus more for garnish
• 3 fresh basil leaves roughly chopped, plus 1 whole basil leaf for serving
• ¼ cup canned coconut cream or dairy-free heavy cream plus more for garnish
• ½ - 1 cup vegetable broth depending on how thick you want the soup
• 1 teaspoon balsamic vinegar

For the optional grilled cheese

• 2 slices of Sourdough toasted (or crusty bread of choice)
• 2 tbsp unsalted butter dairy-free or regular
• 1 tbsp finely chopped parsley
• ½ garlic clove finely grated
• ​Kosher salt or sea salt to taste
• Cracked black pepper to taste
• Cheese: 1 slice of cheddar cheese 1 slice of mozzarella-style cheese slices, 1 slice Harvarti cheese (dairy-free or regular) (or feel free to use any combination of cheese of choice, more or less to taste)

Instructions

1. Preheat the oven to 400 F.
2. Cut the tomatoes into halves. Peel and chop the onion. Cut the garlic bulb in half, horizontally, leaving the peel on.
3. Grab a large oven-safe baking dish and add the tomatoes, onion and garlic. Drizzle with oil and season generously with salt and black pepper along with the fresh rosemary. Toss and mix until well coated.
4. Roast in the preheated oven, for 35-40 minutes, until all the vegetables are fork-tender.
5. Once the tomatoes are ready, remove the pan from the oven and let it cool for about 5-10 minutes.
6. Carefully transfer the roasted tomatoes (including all the liquids) and onion to a large dutch oven or high-speed blender (working in batches as needed). Squeeze the roasted garlic out of the bulb, add to the pot or blender and discard the peel. Add the basil, coconut milk along with ½ cup of the vegetable broth. Blend (using an immersion blender or high-speed blender) until smooth and combined. Taste and season with more salt and black pepper, as needed. Add more vegetable broth only as much as needed, and blend again until creamy or desired consistency is reached. Stir in balsamic vinegar and taste and season with more salt and black pepper, as needed.
7. Serve in a bowl with a tiny drizzle of coconut milk, fresh thyme, a whole basil leaf, cracked black pepper and grilled cheese sandwich for dunking.

For the grilled cheese sandwich:

1. While the tomatoes are roasting, make the grilled cheese sandwich. In a small bowl, use a small fork to mix together the butter, pasley, garlic, salt and black pepper until well combined.

   Spread about 1 tablespoon on one side of both slices of the bread. Place the bread, butter side down on a large nonstick skillet over medium heat.

   Divide the cheese between the bread, tearing the cheese to fit to size, as needed. Close the sandwich with the top bread slice, butter side up, pressing down gently.

   Cook, until the bread is golden brown and toasted underneath, about 2-4 minutes. Carefully turn the sandwich over and cook until the second side is golden brown and the cheese is melted, about 3-4 minutes. Transfer to a cutting board and slice in half.

Recipe Notes

How to Store and Reheat

This soup should be stored in an airtight container in the fridge. It will last for up to 4 days.

To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.

How to freeze

Store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen tomato soup will last for up to 3 months!

Nutrition Facts

Roasted Tomato Soup

Amount Per Serving (1 serving)

Calories 132 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.