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Side shot of a warm bowl of tomato soup with grilled cheese sandwiches dunked into the soup.

Roasted Tomato Soup

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  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Cuisine: American


This easy vegan roasted tomato soup uses sun dried tomatoes and roasted garlic for a pop of flavor. Just bake and blend to perfection.


  • 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
  • 56 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
  • 23 cups hot water
  • 1 tsp vegetable bouillon base
  • Salt and pepper to taste


  1. Preheat oven to 400F. In a 9×13 baking dish, add canned tomatoes and arrange garlic cloves, red onions and sundried tomatoes over top.
  2. Layer on thyme and sazon and place baking dish into the oven for about 30-40 minutes.
  3. Remove baking dish from oven, and remove thyme sprigs from the dish. Carefully ladle the baked tomato mixture into a blender.
  4. Add fresh basil, balsamic vinegar, coconut milk, hot water and vegetable base to the blender.
  5. Cover blender and blend on high until soup is nice and smooth. Adjust water depending on level of thickness you desire for your soup.
  6. Season soup to taste and serve as a side, snack or along side some vegan grilled cheese.