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–+ servings
A bowl of vegan tomato soup with a drizzle of olive oil and a sprig of basil.
5 from 1 vote

Roasted Tomato Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 Servings
Calories: 163kcal
Author: Ai Willis
Got lots of tomatoes? Use them to make this Roasted Tomato Soup Recipe! This roasted tomato soup is creamy, savory, and full of sweet tomato flavor that everyone will adore. A simple and delicious dinner or light lunch for the whole family that's naturally gluten-free and vegan!
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Ingredients

  • 3 lbs roma tomatoes
  • 2 medium yellow onions
  • 1 whole garlic bulb
  • 3 tablespoons olive oil
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 2 cup vegetable broth
  • ½ cup Chef's Choice coconut milk
  • 1 bunch fresh basil

Instructions

  • Preheat the oven to 425°F (218°C).
  • Cut the garlic in half horizontally without peeling it. Open it on a piece of aluminum foil, drizzle on some olive oil, and sprinkle on some salt and pepper. Put the garlic back together and tightly wrap the entire bulb with the foil.
  • Cut the tomatoes in half, cut the peeled onions into quarters, and halve the garlic with the skin on. Add all the vegetables and garlic to a baking sheet and toss them with olive oil, salt, pepper, and Italian seasoning.
  • Bake the vegetables and the foil-wrapped garlic in the preheated oven for 50 minutes.
  • Add all the roasted vegetables, and squeeze out the garlic cloves into a pot with the vegetable broth and fresh basil. Use an immersion blender to purée the ingredients.
  • Turn the heat to medium and simmer the soup for 5-10 minutes.
  • Stir in the coconut milk and cook for another 3-4 minutes. Taste for seasoning and serve hot!

Notes

Storage Directions
  • Refrigeration: Leftover tomato soup keeps covered in an airtight container in the refrigerator for 4-5 days. 
  • Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost the soup in the refrigerator for 8-12 hours before reheating.
  • Reheating: Warm the soup in a saucepan over low heat, stirring occasionally until heated through. 
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Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 727mg | Potassium: 650mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2142IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 2mg