Vegan Roasted Tomato Soup

Delicious Vegan Roasted Tomato Soup is full of fresh veggies and savory flavor! Garlic, onions, and tomatoes are roasted to perfection and then blended together into a creamy bowl of love. This cozy soup is such a breeze to make and with just a handful of ingredients!

5 from 3 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 164kcal

Ingredients

8 vine ripened tomatoes ~2.5 lbs. (1kg)
10 ounces grape or cherry tomatoes, (283g)
1 yellow onion
1 garlic head
4 tbsp olive oil
1 cup vegetable broth, or bouillon+water, (240ml)
1/3 cup loosely packed fresh basil leaves, (42g)
1/4 cup full-fat plant milk, such as soy, (60ml)
1/2 tbsp cane sugar
2-3 tsp salt
2 tsp pepper
1 tsp dried oregano
optional toppings: vegan parmesan, fresh basil

Instructions

Preheat the oven to 425°F (220°C). Cut the onions and larger tomatoes into chunks. Place them on a large baking sheet with the cut side up. Keep the grape/cherry 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. Drizzle the head of garlic with 1/2 tbsp of olive oil. Loosely wrap it in foil, but make sure it’s completely sealed. Place it on the sheet with the cut side up.
Roast the vegetables for 40-45 minutes 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 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 plant 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. Enjoy!

Video

Notes

Vegan Garlic Grilled Cheese Recipe

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.

(Makes 2 sandwiches) Soften 4 tbsp of vegan butter and then mash in 1/2 tsp 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.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.