This homemade, hearty Roasted Tomato Soup is flavorful and can be enjoyed all year round. A handful of wholesome ingredients roasted in one pan then blended till smooth. You won’t believe this soup is vegan and paleo friendly.
There is a bowl of creamy vegan tomato soup with fresh basil, croutons, and crusty bread

It’s finally soup season – and this Roasted Tomato Soup soothes the soul!

Recently, I have been super into Panera’s Creamy Tomato Soup. For this reason, I had to learn to make my own delicious, budget-friendly version.

Plant Based ideas to Pair with Tomato Soup

There is a bowl of creamy vegan tomato soup with fresh basil, croutons, and crusty bread

Evidently, there are a lot of vegan pairings that go well with tomato soup!

Foremost, who doesn’t love tomato soup with toasted bread or some croutons? Yum!

Also, you can grab your favorite vegan cheese, hummus, or spread, and slather it on two pieces of bread for a grilled cheese alternative.

For added proteins, you can add crispy tofu, lentils, or chickpeas on top!

Moreover, don’t forget to drizzle in some coconut milk or even a dollop of your favorite vegan sour cream.

How to Thicken Tomato Soup without Dairy?

I like blending the soup halfway so there are still chunks left.

And my ultimate trick lately is to add some raw cashew during blending. You will need a high speed blender rather than a hand blender for this step.

You might I love using cashews for many vegan “dairy” recipes, like Vegan Cashew Cream Cheese Frosting, No Bake Pumpkin Cheesecake Bars {made with cashews} and more.

So it is the same idea here to add cashew! It adds creaminess and makes this soup thicker, as well as giving it a little bit of nuttiness.

Additionally, you can add some half-and-half or heavy cream if you’re not vegan.

However, vegan or not, this soup is to die for!

Ingredients for Roasted Tomato Soup

Ingredients are laid out for the soup- Fresh basil, tomatoes, garlic, and broth

The ingredients for this tomato soup are super simple and wholesome:

  • Tomatoes, ripe and small/medium
  • Olive oil
  • Yellow onion, diced
  • Garlic, minced
  • Smoked Paprika
  • Vegetable broth
  • Basil leaves, fresh

Optional Add-ins:

  • Coconut cream
  • Olive oil
  • Croutons
  • Crusty bread
  • Grilled cheese

Even just writing this, I can feel my mouth water!

Don’t like Basil?  No problem, simply omit it.

How to make Roasted Tomato Soup

Tomatoes are cut up and ready to be baked in the left image, the right image shows tomatoes completely roasted

First, wash and quarter the tomatoes.

Then, drizzle ¼ cup olive oil all over the tomatoes.

Following, bake the chopped tomatoes for 30 – 40 min at 425F.

Left image shows other veggies being sauteed, Right image shows onion and garlic browned nicely

After, heat 2 tbsp oil in a pot and sauté chopped onion, minced garlic, and seasoning for a couple of minutes until fragrant.

Left image shows ingredients in a soup pot, right image shows ingredients being blended.

After that, add basil and roasted tomatoes, their juice, and vegetable broth.

Accordingly, use an immersion blender or regular blender to blend the soup to desired smoothness. Personally, I like having chunks of tomato here and there, but you can make it smoother if you like!

Finally, if desired, simmer for another half an hour and serve warm with your favorite toppings and added sides.

Do you need to peel tomatoes for soup?

Nope!

In this case, you do not need to peel the tomatoes. In truth, since we use the immersion blender, the skin gets incorporated into the soup.

And maybe this is just my lazy girl solution.

How to Store Roasted Tomato Soup?

There is a bowl of creamy vegan tomato soup with fresh basil

After cooling, store the leftover tomato soup in an airtight container in the fridge for 2-3 days. Surprisingly, I find that it tastes even better the next day once the flavors have fully marinated.

And yes, you can freeze it!

I suggest freezing the soup in portion bags or boxes for easy defrosting and reheating. Generally, it should be good for about 3 months in the freezer.

What Else Might Go well with Tomato Soup?

There is a bowl of creamy vegan tomato soup with fresh basil, croutons, and crusty bread

Serve this Roasted Tomato Soup with any of your favorites:

In truth, this Roasted Tomato Soup also tastes amazing as a side to any lunch or dinner!

What other soup would you like to see this season? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

There is a bowl of creamy vegan tomato soup with fresh basil, croutons, and crusty bread

There is a bowl of creamy vegan tomato soup with fresh basil, croutons, and crusty bread

Get the recipe:Roasted Tomato Soup

This homemade, hearty, easy Roasted Tomato Soup recipe is the perfect, wholesome soup for this fall and winter season. Vegan. Paleo. Low Carb. Gluten-free.
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Ingredients

  • 3 1/2 pounds ripe tomatoes, any small- to medium-sized tomatoes
  • 1/4 cup + 2 tablespoons olive oil
  • 1 medium yellow onion, diced (roughly 1 – 1/3 cup)
  • 5 -6 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 2 cups vegetable broth
  • 1/2 cup packed fresh basil leaves
  • optional toppings: drizzle of coconut cream or olive oil, croutons, crusty
  • 1/4 cup raw cashews*, optional

Instructions 

  • Wash and quarter tomatoes.
  • Drizzle ¼ cup olive oil all over tomatoes.
  • Bake the chopped tomatoes for 30 – 40 min at 425F.
  • Heat 2 tbsp oil in a pot and sauté chopped onion, minced garlic, and seasoning for a couple of minutes until fragrant.
  • Add the roasted tomatoes, their juice, basil, and vegetable broth.
  • Add Cashews (if using any) then use an immersion blender or regular blender to blend the soup to desired smoothness.
  • If desired, simmer for another half an hour and serve warm with your favorite toppings and added sides.

Notes

If you choose to use raw cashews, you will need a high speed blender rather than immersion blender. 

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.