Roasted Tomato Soup | Vegan + 8 Ingredients

This Roasted Tomato Soup is herby, hearty, and most importantly, mouthwateringly creamy! A simple, delicious soup loaded with fresh summer tomatoes. Dairy-Free, Gluten-Free, Nut-Free.

This Roasted Tomato Soup is a simple, hearty soup packed with ripe summer produce. A delicious, yet incredibly easy way to enjoy tomatoes from your garden, or to simply bask in the flavors of tomato season! 

A CREAMY, COMFORTING SUMMER SOUP

The history of soup dates back over 20,000 years ago, and different forms of tomato-based soups have been around for quite a while – gazpacho in Spain and Portugal, tomato and chicken soup in Poland, etc. But the classic, creamy tomato soup we know today dates back to less than 200 years ago. In 1857, the first published tomato soup recipe was by a woman named Eliza Leslie in her cookbook titled New Cookery Book. 40 years later, Joseph Campbell wanted to make a condensed version of tomato soup for canning, which brought tomato soup to the masses. In fact, condensed tomato soup was Campbell’s first-ever canned soup; before that, they had just made canned veggies and jellies! It still remains among their top 3 sellers today. 

This creamy vegan tomato soup is an ode to that best-selling can I was raised on. Plump, red tomatoes, earthy bell pepper, herby Italian spices, and creamy oat milk combine for a refreshing soup that tastes like it’s straight from the garden. 

WHAT YOU NEED FOR ROASTED TOMATO SOUP

You don’t need much to make this creamy Roasted Tomato Soup – just 8 simple, budget-friendly ingredients! Ripe, juicy tomatoes, red bell pepper, garlic, onion, olive oil, vegetable broth, creamy oat milk, and Italian herbs come together to create the most drool-worthy everyday soup. 

You’ll achieve the most desirable flavor by using local tomatoes, if possible. Tomato soup is normally made with ripe plum tomatoes like Roma or San Marzano, as they are more fleshy and have less juice and seeds in them. For an even sweeter soup, go with cherry tomatoes. I also like to add a small amount of red bell pepper to round out the flavor profile of the tomatoes 😊

The secret to bringing out the best flavors in this soup is to roast the tomatoes and veggies beforehand – this adds an extra depth of flavor. Lastly, I like to top my bowl with a few fresh basil leaves (or thyme!) and a drizzle of extra virgin olive oil…SO good! Croutons are also a great idea, and of course, you can never go wrong with the classic vegan grilled cheese sandwich on the side!

HOW TO MAKE ROASTED TOMATO SOUP

1. Cut the top off of the garlic and wrap the head in tin foil, but do not seal it yet. Set aside. 
2. Spread the tomatoes, onion, and bell pepper on a baking sheet, sprinkle with Italian seasoning, salt, and pepper, then drizzle with olive oil and toss. Place the tomatoes cut-side up. Add the foil-wrapped garlic to the baking sheet, drizzle with olive oil, then seal the foil.
3. Roast until the edges of the bell pepper and onions have browned. Unwrap the garlic to cool.
4. Squeeze the garlic into a blender along with the roasted veggie mixture, add veggie broth, and blend. 
5. Pour the blended soup into a pot, add oat milk, stir to combine, and warm to the desired temperature. Top with fresh basil and olive oil, and serve.

CAITLIN’S COOKING TIPS

• Ingredients Matter: Since this recipe has only a few ingredients, try to use the best ones available to you. Trust me, you’ll taste the difference!
• Make Ahead: You can roast the vegetables in the oven up to 2 days in advance, then blend the soup, heat, and serve the day of.
• To Prevent Burning, make sure to place all of the tomatoes cut-side-up on the baking sheet. The juices from the tomato are less likely to spill and burn during roasting.

HOW TO STORE ROASTED TOMATO SOUP

Store this soup in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. I recommend adding a splash of water when reheating in the microwave or on the stovetop to ensure the best consistency. The fresh basil and olive oil drizzle on top takes this soup to the next level, so be sure not to forget your toppings just before serving if you plan to make this dish ahead of time 😊

If you’re looking for more feel-good soup recipes, you’ll also love this Creamy Mushroom Udon Noodle Soup, this Instant Pot Potato Spinach Soup, or this Green Pea Soup!

FAQ:

• What tomatoes are best for soup? Use local tomatoes if possible. Soup is normally made with plum tomatoes like Roma or San Marzano because they have more flesh and less juice and seeds. You can also make this recipe with cherry tomatoes for a sweeter flavor!
• Are fresh or canned tomatoes better for soup? In this case, we prefer fresh! You could also make this recipe with canned tomatoes in the wintertime when tomatoes aren’t in season – just be sure to see the recipe notes below for more details.
• Do I need to peel tomatoes for soup? Nope! While many tomato soup recipes do have you peel the tomatoes, we just include them in the recipe to help thicken the soup and add a boost of healthy fiber. 

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Roasted Tomato Soup

Print Recipe

★★★★★

5 from 10 reviews

This Roasted Tomato Soup is herby, hearty, and most importantly, mouthwateringly creamy! A simple, delicious soup loaded with fresh summer tomatoes. Dairy-Free, Gluten-Free, Nut-Free.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 55 Minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4 to 6 1x
• Category: Main
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 head garlic
• 3 pounds (1360 g) tomatoes, cut in half
• 1/2 yellow onion, quartered
• 1/2 red bell pepper, roughly chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• black pepper, to taste
• 2–3 tablespoons olive oil, for drizzling
• 1–2 cups (235 – 470 mL) low-sodium vegetable broth
• 1/2 cup (120 mL) full-fat oat milk*
• Fresh basil, to serve

Instructions

1. Prep: Preheat the oven to 450F and set a large baking sheet off to the side. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves. Wrap the head in tin foil, but do not seal it yet.
2. Season the Vegetables: Add the tomatoes, onion, and bell pepper to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper over the vegetables, then drizzle generously with olive oil. Use clean hands or tongs to toss until everything is evenly coated – I like to place all of the tomatoes cut-side up to prevent them from sticking to the tray. Add the foil-wrapped garlic to an open spot on the baking tray; drizzle the top with olive oil, then seal the foil well.
3. Roast: roast on the top rack of the oven for 50 to 60 minutes, until the onions and bell pepper have browned edges. Remove the garlic from the baking sheet and carefully unwrap to let it cool.
4. Blend: use tongs to carefully transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender (the softened cloves should come right out, leaving the outer skin behind). Add in 1 cup (235 ml) of vegetable broth, then blend on high for 45-60 seconds. Continue to add more broth in 1/2 cup (120 ml) increments if the soup is too thick.
5. Warm: transfer the soup to a large pot over medium heat, then add in the oat milk and stir to combine. Season with additional salt and pepper to taste, if necessary.
6. Serve: divide the soup into serving bowls, then top with fresh basil and a drizzle of olive oil (or as desired). Serve warm; leftovers will keep in the refrigerator for up to 5 days, or can be frozen in a freezer-safe container for up to 2 months.

Notes

• Tomatoes: San Marzano or Roma tomatoes are best for soups, but you really use any variety of tomato in this recipe – just make sure you have 3 pounds of it.
• Canned Tomatoes: you can also make this recipe using the same amount of canned San Marzano tomatoes – omit them from step 2 and roast the other vegetables for 45 minutes. Blend the tomatoes with the other ingredients in step 4, then simmer the soup for ~10 minutes or so before serving so all of the flavors can combine.

Keywords: vegan tomato soup, tomato soup, roasted tomato soup