This Vegan Roasted Tomato Soup is full of fresh veggies and irresistible flavor! Garlic, onions, and tomatoes are roasted to perfection and then blended together into a creamy bowl of deliciousness. This cozy bowl is such a breeze to make with just a few ingredients!
Fill your home with a lovely roasted veggie aroma or crack your windows to share some of it with your neighbors! Pair it with garlic-grilled cheese and everyone will be asking for seconds!
Who knew the classic pairing of tomato soup and grilled cheese could be vegan too?! Simple substitutions such as soy milk or creamer make this a rich bisque-like soup.
This lovely rustic recipe is great in the summer when there’s a plethora of tomatoes in season or during the colder months when you’re craving something comforting and nutritious.
Homemade tomato and basil soup is incredibly easy to make! Chop the veggies and roast them in the oven. Then, toss them in a blender to transform them into a creamy soup. While the soup simmers, whip up a delicious vegan grilled cheese sandwich for dipping and be ready to warm your soul!
If you have more veggies that you’d like to roast, be sure to check out my Roasted Ranchero Sauce recipe! And if you’re a big fan of tomatoes like me, you’ll love my Fideo, Cherry Tomato Sauce, and Creamy Tomato Pasta.
Reasons To Love This Recipe
- Dairy-free
- Freezer-friendly
- A breeze to make
- Naturally gluten-free
- Delicious Italian flavors
- Filled with healthy veggies
- Only a handful of ingredients
Ingredients and Substitutions
- Tomatoes - A combination of vine-ripened tomatoes and grape tomatoes are used here. Other tomatoes such as roma, plum, cherry, or heirloom work too!
- Onion - I like yellow onion here the best because it adds a delicious flavor while not overpowering the tomatoes. Other options that can work are sweet onions or white.
- Garlic - Use a full bulb of fresh garlic.
- Oil - I like olive oil best here; however, you can use any oil you have on hand that is able to withstand a high oven temperature.
- Broth - Use either vegetable broth or vegan Better than Bouillon combined with water. Try to use low-sodium broth or bouillon if possible.
- Basil - Fresh basil leaves are incredibly delicious in this soup! If you can’t find them, you can use dried basil, parsley, or thyme if needed.
- Plant Milk - Full-fat plant milk such as soy provides the creamiest consistency. Soy creamer works too!
- Cane Sugar - Vegan cane sugar adds balance to the flavors as well as off-setting the acidity of the tomatoes.
- Seasoning - Just a bit of salt, pepper, and dried oregano are needed.
- Optional Toppings - Top your soup with any of your favorites such as vegan parmesan, vegan heavy cream, olive oil, or fresh herbs.
How to Make Vegan Roasted Tomato Soup
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Position an oven rack to the center of the oven then preheat it to 425°F.
Cut the larger tomatoes and onions into chunks. Place them on a large baking sheet with the cut side up. There’s no need to peel the tomatoes.
Keep the grape tomatoes whole and add them to the sheet pan.
Drizzle the veggies with olive oil and a little salt and pepper.
Slice about ⅓ off the end of a garlic bulb so that the cloves are exposed. No need to peel the bulb or cloves.
Drizzle the fresh garlic with ½ tablespoon of olive oil. Loosely wrap the head of garlic in foil and make sure it’s completely sealed. Place it on the sheet with the cut side up.
Roast the vegetables for 40-45 minutes in the center of the oven until they are slightly browned. Flip the onion chunks halfway through if they are charring faster than the tomatoes.
Let them cool for 10 minutes to prevent the blender lid from bursting off and potentially burning you.
Add all of the tomatoes and onions to the blender. Use your hands to squeeze the roasted garlic out of the bulb and into the blender.
Purée the veggies in a blender with half of the broth and basil leaves until it’s smooth and creamy. You may need to do this in batches depending on the size of your blender. Another option is to use an immersion blender in a pot.
Add the puréed mixture, the rest of the broth, the soy milk, sugar, salt, pepper, and oregano to a medium-sized pot.
Simmer the soup on low for 10 minutes to bring the flavors together. Taste it to see if you’d like to add any more salt and pepper.
Garnish your soup and enjoy! A fun way to eat tomato soup is by dipping vegan grilled cheese sandwich pieces into it. Here’s how I make my delicious garlic grilled cheese.
Vegan Garlic Grilled Cheese
(Makes 2 sandwiches) Soften 4 tablespoon of vegan butter and then mash in ½ teaspoon of garlic powder. Spread the butter onto one side of each slice. Add 2 slices of Chao, or another good melting vegan cheese, in between the un-buttered sides. Then, cook them in a pan over medium-low heat until the cheese has melted and the bread is golden brown.
Recipe Variation Ideas
- Add jalapeños and red pepper flakes to the soup for a spicy kick.
- Sprinkle in some smoked paprika for an added smoky flavor dynamic.
Storage & Reheating
Refrigerate this made-from-scratch soup in a covered dish for 4 days or freeze it for 2 months. Reheat it in the microwave at 30-second intervals or on the stovetop until heated through.
More Vegan Soups
I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!
Vegan Roasted Tomato Soup
Ingredients
- 8 vine ripened tomatoes ~2.5 lbs.
- 1 pint grape tomatoes
- 1 yellow onion
- 1 garlic head
- 4 tablespoon olive oil
- 1 cup vegetable broth
- ⅓ cup loosely packed fresh basil
- ¼ cup full-fat plant milk, such as soy
- ½ tablespoon cane sugar
- 2-3 teaspoon salt
- 2 teaspoon pepper
- 1 teaspoon dried oregano
- optional toppings: vegan parmesan, fresh basil
Instructions
- Position an oven rack to the center of the oven then preheat it to 425°F.
- Cut the larger tomatoes and onions into chunks. Place them on a large baking sheet with the cut side up. Keep the grape tomatoes whole and add them to the sheet pan. Drizzle olive oil and a little salt and pepper over the veggies.
- Slice ⅓ off the end of a garlic bulb so that the cloves are exposed. No need to peel the bulb or cloves. Drizzle the fresh garlic with ½ tablespoon of olive oil. Loosely wrap the head of garlic in foil and make sure it’s completely sealed. Place it on the sheet with the cut side up.
- Roast the vegetables for 40-45 minutes in the center of the oven until they are slightly browned. Flip the onion chunks halfway through if they are charring faster than the tomatoes.
- Let them cool for 10 minutes to prevent the blender lid from bursting off and potentially burning you. Add all of the tomatoes and onions to a blender. Use your hands to squeeze the roasted garlic out of the bulb and into the blender.
- Purée the veggies with half of the broth and all of the basil leaves until it’s smooth and creamy. You may need to do this in batches depending on the size of your blender. Another option is to use an immersion blender in a pot.
- Add the puréed mixture, the rest of the broth, the soy milk, sugar, salt, pepper, and oregano to a medium-sized pot. Simmer the soup on low for 10 minutes to bring the flavors together. Taste it to see if you’d like to add any more salt and pepper. Garnish your soup and enjoy!
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Leave a Reply