I was a part of the generation that was virtually raised on creamy roasted tomato soup & grilled cheese sandwiches. When I made my recipe for the first time, it brought me right back to childhood! This Creamy Roasted Vegan Tomato Soup is sweet, rich and savoury all at the same time. I recommend using garden-fresh or organic tomatoes to keep the soup as flavorful as possible.
To get the rich flavour just right, you’re going to need to roast all of the tomatoes, onions and garlic to help sweetened and slightly caramelize. Be sure not to add your basil while you cook the soup as the heat may remove the flavour and leave it tasting bitter. You will want to add the basil as you serve. It also helps to cut the acidity of the tomatoes.
To top this deliciously Creamy Roasted Vegan Tomato Soup, I like to make some vegan croutons for an added crunch. I have a Vegan Grilled Cheese Sandwich recipe coming to you soon that will be the perfect pairing. Scroll below for the full list of ingredients and instructions.
If you’re looking for more soups to add to your rotation, check out my Vegan Celery Root & Apple Soup or even a hearty Sweet Potato Chilli.
Creamy Roasted Vegan Tomato Soup
Ingredients
- 3 pounds of heirloom,Roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 2 yellow onions, quartered
- 3 tablespoons olive oil
- Freshly ground salt and pepper
- ¼ cup packed basil leaves
- ½ teaspoon dried oregano
- 1–2 cups vegetarian broth, depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
Optional add-ons:
- Light/Regular coconut milk for a creamy vegan soup
- Vegan croutons to garnish
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves and onion on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 30-35 minutes.
- Once tomatoes, garlic and onions are done roasting, allow them to cool for 10 minutes, then add them to a Vitamix, food processor or high powered blender and blend until smooth. Next, add basil and blend again. Alternatively, you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
- After blending, transfer back to the pot, turn to medium-low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with vegan croutons and basil.
- It’s best served with my vegan grilled cheese.
