This easy vegan roasted tomato soup uses sun dried tomatoes and roasted garlic for a pop of flavor. Just bake and blend to perfection.
There are a lot of elaborate and time consuming recipes out there. But to be quite honest, the truly simple ones are my favorite. Simple ingredients can often times bring out all the flavor you need, and that couldn’t be more true with this roasted tomato soup. To make it even easier, most of the ingredients roast in the oven to bring out the flavor. Just throw into the blender with a few more essentials, and you have the base for the richest and smoothest soup. Just toss in some vegan grilled cheese or some toasted bread to bring it up a level.
Enhancing Your Basic Tomato Soup
Roasting your ingredients for this soup enhances the flavor exponentially. I find this especially helpful for this recipe since we are using canned whole tomatoes instead of fresh. The reason I opted for canned was because it saves time and is a really great cheap option now that tomatoes are not in season. No extra chopping is truly my gift to you.
Not only is roasting optimal for bringing out flavor, but it also does a fantastic job of enhancing some nutrients. Cooking tomatoes actually helps to enhance the amount of lycopene readily available to us from them. And since we are adding some healthy fats in the form of olive oil and coconut milk, the absorption of this nutrient is even easier.
How to Make Roasted Tomato Soup
- Preheat oven to 400F. In a 9×13 baking dish, add canned tomatoes and arrange garlic cloves, red onions and sundried tomatoes over top.
- Layer on thyme and place baking dish into the oven for about 30-40 minutes.
- Remove baking dish from oven, and remove thyme sprigs from the dish. Carefully ladle the baked tomato mixture into a blender.
- Add fresh basil, balsamic vinegar, coconut milk, hot water and vegetable base to the blender.
- Cover blender and blend on high until soup is nice and smooth. Adjust water depending on level of thickness you desire for your soup.
- Season soup to taste and serve as a side, snack or along side some vegan grilled cheese.
Tips for making roasted tomato soup
- Use sundried tomatoes packed in oil. Like it is mentioned above, having this small amount of oil can help enhance the absorption of the lycopene from tomatoes. The umami flavor from the sundried tomatoes will also help to bring out a more robust flavor to the soup.
- Roast your garlic. Make sure to roast your garlic with your tomatoes. Roasting your garlic helps to ease the sharp taste and actually makes it slightly sweeter.
- Feel free to change up some of the herbs. Basil is a classic flavor enhancer of this soup, but you can play around with some other flavors like oregano or sage for a boost.
- The coconut milk helps to add additional creaminess to the soup, but also helps to balance out the tang of the tomatoes. If you do not like coconut milk, feel free to use unsweetened cashew or oat milk instead.
- Divide extra soup into single serve containers and allow to fully cool. You can either refrigerate for 4 days or place in the freezer for up to 3 months. Just thaw and heat when ready to eat.
More soup and stew recipes
Roasted Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Description
This easy vegan roasted tomato soup uses sun dried tomatoes and roasted garlic for a pop of flavor. Just bake and blend to perfection.
Ingredients
- 1 28 oz can of whole peeled tomatoes
- 6 cloves garlic (crushed and peels removed)
- 1/2 red onion (roughly chopped)
- 4 sundried tomatoes (packed in oil)
- 1 tsp sazon seasoning
- 5–6 sprigs fresh thyme or 1 tsp dried thyme
- 1/4 cup fresh basil
- 2 tbsp balsamic vinegar
- 1/4 cup coconut milk or cashew milk
- 2–3 cups hot water
- 1 tsp vegetable bouillon base
- Salt and pepper to taste
Instructions
- Preheat oven to 400F. In a 9×13 baking dish, add canned tomatoes and arrange garlic cloves, red onions and sundried tomatoes over top.
- Layer on thyme and sazon and place baking dish into the oven for about 30-40 minutes.
- Remove baking dish from oven, and remove thyme sprigs from the dish. Carefully ladle the baked tomato mixture into a blender.
- Add fresh basil, balsamic vinegar, coconut milk, hot water and vegetable base to the blender.
- Cover blender and blend on high until soup is nice and smooth. Adjust water depending on level of thickness you desire for your soup.
- Season soup to taste and serve as a side, snack or along side some vegan grilled cheese.
Keywords: soup, tomato soup, tomatoes
Did You Try This Recipe?
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★ Catherine
I’m glad I doubled this recipe I think as written it would have been 6 pretty small servings. Doubling it we have 6-8 servings. Other then that the only change I made was using veggie base rather then chicken and I reduced the sugar and salt some. What a great soup.
The picture looks like a lot more than one 28 ounce can of tomatoes that’s in that 9 x 13“ pan. I want to try it but the measurements seem off.
It’s 28oz. You can see me dumping the can into the 9 x 13in pan here as well as the remainder of how I cooked it: https://www.instagram.com/reel/CGxbCNLgVtY/