This Creamy Roasted Tomato Soup is completely vegan, loaded with fresh produce, and extremely easy. Made with plenty of basil, there’s no way you’ll be able to go back to store-bought tomato soup. It’s the perfect accompaniment for a buttery, toasty, stretchy grilled cheese sandwich!
Tomato has and will always be my favorite type of soup! The flavors, while simple, are bold and fresh. It has a perfect consistency and its ideal companion is none other than a grilled cheese sandwich. Any opportunity I can get to enjoy an inordinate amount of cheese makes for a great day.
After doing my usual recipe-research-due-diligence, I realized that no one else has utilized my favorite garlic trick in the books for their renditions of roasted tomato soup. Simply wrapping the garlic in foil will give you perfectly caramelized, soft, roasted garlic for your soup. No more burnt, bitter pieces!
- Tomatoes – I used Roma/plum and grape tomatoes. I find this gives me the perfect deep tomato flavor with a touch of sweetness. You can use any type or types of tomatoes that you like! Even the multi-colored heirloom tomatoes would be great.
- Onion – White or yellow will be best. You can use shallot if you’d like.
- Olive oil – Regular olive oil, not extra-virgin. Other oils that will work for roasting are avocado, sunflower, safflower, canola, vegetable, coconut, or grapeseed.
- Salt & pepper – Season to taste.
- Basil – Fresh is best! Use as much or little basil as you like. I also like to grab some extra for serving.
- Broth – I used vegetable broth to keep the recipe completely vegan. You can use any type of broth you have handy.
- Thyme – Fresh thyme to add an extra layer of herbaceousness.
- Coconut milk – I’m talking canned coconut milk, not the coconut beverage in a carton. I prefer to use regular coconut milk since it’s extra creamy, but you can use lite instead.
How to make roasted tomato soup
- Tomatoes & onion: Preheat the oven to 400F. Slice the Roma tomatoes in half and quarter the onion. Arrange the tomatoes, as well as the cherry tomatoes, on a large baking sheet with the onion. Drizzle everything with 3 tbsp olive oil and generously season with salt and pepper.
- Roast: Place the garlic on a sheet of foil and drizzle with the remaining olive oil. Wrap tightly and place in the middle of the baking sheet. Roast the veggies for 40-45 minutes until blistered and browned, tossing every 15-20 minutes to ensure even cooking.
- Blend: Add the roasted veggies and garlic to a large, heavy-bottomed pot. Add the basil and 2 cups of vegetable broth to the pot. Use an immersion blender* to blend the soup until it’s completely smooth. If needed, add more broth until the soup has reached your desired consistency.
- Simmer & finish: Add the thyme and turn the heat onto medium. Simmer for 10 minutes, then remove the thyme. Stir in the coconut milk, taste for salt and pepper, and add more if needed. Garnish with basil and serve.
The fresher the better! Roma/plum tomatoes plus some sweet grape tomatoes are definitely my favorite combination. These are both varieties that are easy to find year-round, and they’re delicious, Other varieties that will work are San Marzano, heirloom, and Sungold. I don’t love beefsteak tomatoes for soup; they’re too mild.
Looking at that produce drawer and wanting to use up some more ingredients? Try roasting any one or more: leeks, eggplant, zucchini, red bell pepper, broccoli, carrot, or squash along with your tomatoes, onion, and garlic. Blend and enjoy! You can also add other fresh herbs with the basil such as oregano, chives, or tarragon.
You can use regular cream in this recipe instead of coconut milk. Heavy cream would work best, but you can go as low as 10%MF cream. Anything lower won’t make much of a difference in the color or flavor.
Tomato soup can be served as an appetizer, side dish, main course, or even a light snack. It’s so versatile! I served mine drizzled with extra virgin olive oil and fresh basil. You can top yours with parmesan cheese, thyme, croutons, roasted chickpeas, pesto, a drizzle of coconut cream; the list goes on.
Tips for making perfect creamy roasted tomato soup
- Wrap that garlic up! Garlic burns so easily while roasting. It’ll either come out burnt and bitter or you’ll have to pull the pan out early to have perfect garlic but under-roasted tomatoes and onion. If you don’t want to use foil, you can use a cocotte.
- Keep an eye on the veggies as they roast and toss them here and there to make sure no one burns.
- Fresh is best! While you can use tomatoes that have been frozen, the best flavor comes from fresh tomatoes. This goes for the basil too! Dried basil just won’t pack the same punch.
- Make sure to start with just a bit of vegetable broth and add more as needed. Everyone likes their tomato soup a little different! After the initial blend, stir in the broth until you get your perfect soup.
How to store leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Yu can reheat in the microwave at 30 second intervals, stirring in between, or you can reheat on the stovetop. Add the soup to a pot and warm over medium/ medium-high heat until warmed through. Stir often to avoid having the soup burn on the bottom.
You can also freeze leftovers. Transfer the soup to an airtight container and freeze for up to 6 months. I find it’s easiest to let the soup thaw overnight in the fridge before reheating, but you can still reheat pretty easily if you’ve forgotten to take it out of the freezer. If it’s really frozen and stuck in the container, let it sit in a sink of hot water for 5-10 minutes.
Did you love this simple, fresh soup? Try these:
Creamy Roasted Tomato Soup
- 3 lbs tomatoes I used Roma and grape tomatoes
- 1 large onion white or yellow
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 8 cloves garlic
- 1/2 cup fresh basil leaves packed
- 2-4 cups vegetable broth
- 2 sprigs thyme
- 1/2 cup coconut milk aka coconut cream
- Preheat the oven to 400F. Slice the Roma tomatoes in half and quarter the onion. Arrange the tomatoes, as well as the cherry tomatoes, on a large baking sheet with the onion. Drizzle everything with 3 tbsp olive oil and generously season with salt and pepper.
- Place the garlic on a sheet of foil and drizzle with the remaining olive oil. Wrap tightly and place in the middle of the baking sheet. Roast the veggies for 40-45 minutes until blistered and browned, tossing every 15-20 minutes to ensure even cooking.
- Add the roasted veggies and garlic to a large, heavy-bottomed pot. Add the basil and 2 cups of vegetable broth to the pot. Use an immersion blender* to blend the soup until it's completely smooth. If needed, add more broth until the soup has reached your desired consistency.
- Add the thyme and turn the heat onto medium. Simmer for 10 minutes, then remove the thyme. Stir in the coconut milk, taste for salt and pepper, and add more if needed. Garnish with basil and serve.