This Roasted Tomato Soup is a warm cozy classic made with a few simple ingredients! Grab your fresh tomatoes and basil so you can make this mouthwatering soup seeping with flavor! (This recipe is completely gluten-free, dairy-free, and vegan.)

If you love homemade soups, you’ll love our White Bean Mushroom Soup, Immunity Boosting Carrot Lentil Soup, or Potato Leek Parsnip Soup.

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Tomato Soup in a can where?! I promise you’ll never look at canned tomato soup the same after trying this roasted tomato soup recipe! It is an easy soup made with simple, wholesome ingredients. It’s nourishing, filling, and perfect for an filled with flavor!

Fall is here and the weather is getting cooler, which means soup season has arrived!! Roasted Tomato Soup is an easy soup to make on those cool days when you are craving something warm, but aren’t up to spending hours in the kitchen. Only four steps are needed to make this ultimate classic.

Whether you are looking for a chunky tomato soup recipe with fresh tomatoes or a smooth tomato soup with warm deep flavor, this is it! You can make the consistency however you like and then use a toasted baguette or sandwich to soak up the flavors!

Ingredients You’ll Need:

Roma Tomatoes
Fresh Basil Leaves
Garlic Bulb
White Onion
Vegetable Broth
Cooking Oil and a bit of vegan butter

How to Roast Tomatoes for Soup

Roasting tomatoes for this soup is super easy! To start, slice each tomato in half lengthwise and drizzle salt and oil onto each of the tomatoes. During the roasting process, the tomatoes will caramelize, which brings out their rich, sweet flavor. You’ll want to roast the tomatoes in the oven for 45 minutes.

How to Make Vegan Roasted Tomato Soup

Place the tomatoes and garlic bulb in a single layer on a sheet pan lined with foil or parchment paper. Season with salt and drizzle oil on the veggies. Roast for 45 minutes.
While the tomatoes are roasting prepare the caramelized onions — trust me, you will not want to skip this step; it makes all the difference! (You can also roast the onions with the tomatoes if you do not want to make the onions on the stove.)
Blend the roasted tomatoes, garlic, caramelized onions, and fresh basil until you reach your desired consistency.
Add the blended tomato mixture to a large saucepan and add the vegetable broth. Stir and let it simmer for about 20 minutes.
Remove the soup from the heat. Pour into your favorite bowl and top with vegan or regular parmesan cheese! Enjoy!

Tips for making the best tomato soup

Use Roma or Plum Tomatoes for the best outcome! Try to buy organic tomatoes if possible.
Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions. Remember, simply roast them in the oven if you want to skip the stove method.
Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.
If you are not vegan/vegetarian, and you would like for the soup to have even more flavor, you can use chicken broth instead of vegetable broth.

What To Eat With Tomato Soup

For the ultimate comfort meal, serve this roasted tomato basil soup with a grilled cheese sandwich! I made my Grilled Cheese using Violife Vegan Cheddar Cheese — it was delish! You can also enjoy your soup with a buttery gluten-free garlic bread, a Caesar salad,

Storing Leftover Soup

You can store any leftover tomato soup in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave or on the stovetop.

This soup also freezes well and can be stored in the freezer for up to 3 months in an airtight container. Be sure to thaw the soup before rewarming it to enjoy it.

I hope you enjoy this Vegan Tomato Soup Recipe! If you try the recipe, don’t forget to rate it, and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!

More Soup Recipes To Try!

Roasted Tomato Soup

This Roasted Tomato Basil Soup is made with perfectly roasted Roma tomatoes, garlic cloves, fresh basil, caramelized onions, and vegetable broth. Just five simple ingredients give you a mouthwatering soup seeping with irresistible flavor! Its completely Vegan and Gluten-Free!

5 from 17 votes

Print Pin Rate

Course: Dinner, Main Course, Soup

Cuisine: American, Healthy Options

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 143kcal

Author: Capri Lilly

Ingredients

8 Roma or Plum Tomatoes
1 Garlic Bulb, top cut off
2/3 cup Fresh Basil
2 cups Vegetable Broth
2 tbsp Cooking Oil
Salt and Pepper, to taste

For The Caramelized Onions

2 tbsp Vegan Butter
1/2 tbsp Olive oil
1/2 tsp Sea Salt
1 Yellow onion, thinly sliced

Instructions

Preheat the oven to 400°F.
Slice the tomatoes in half. Cut the top off of the garlic. Place the whole garlic bulb and tomatoes on a parchment-lined baking sheet. Drizzle cooking oil and salt onto the tomatoes and garlic. Bake for 45 Minutes.
While the tomatoes and garlic are roasting, prepare the caramelized onions. Slice the onion lengthwise into long pieces. In a large pot or dutch oven over medium-low heat, add butter and a tablespoon of cooking oil, then add sliced onions. Continue to cook the onions, stirring occasionally, and checking every 5 minutes or so. If the pan begins to dry, add 1 tbsp water and lower the heat. Continue to cook the onions until they are golden brown in color and are completely caramelized, about 20 minutes.
(You can also roast the onions with the tomatoes if you do not want to make the onions on the stove. Slice the onion into large chunks and add it to the baking dish with the tomatoes and garlic.)
Once the tomatoes are done roasting and the onions are caramelized, add the tomatoes, onion, and basil to a high-powered blender. Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves, and add to the blender. Blend the ingredients until you reach your desired consistency. (Make sure to use a blender that can tolerate hot foods)
(Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves)
In a large pot over medium-low heat, pour in the tomato mixture, add vegetable broth, and mix well. Reduce the heat to a simmer, cover, and let simmer for about 15 minutes.
Pour a generous amount into a bowl. Garnish with your favorite shredded cheese, pair with a sandwich, and enjoy!

Video

Notes

Optional add-ins:

Use Chicken Broth for more enhanced flavor (non-vegan)
Parmesan cheese, for topping (non-vegan)

Tips:

I use Vegan Earth Balance Butter. Feel free to use whatever butter you like
Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions.
Instead of blending the ingredients, you can also transfer the ingredients into a large pot and use an immersion blender.
Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.

Nutrition