Roasted Tomato Soup | Vegan
This vegan roasted tomato soup starts with a simple tray of ripe tomatoes, onion, and garlic tossed with olive oil and salt, then roasted until soft, caramelized, and full of flavor. Blended with vegetable broth and a few simple seasonings, the roasted vegetables become a rich, velvety soup without any cream or dairy. It's an easy, comforting recipe for a cool fall day, perfect for serving with crusty bread or a vegan grilled cheese sandwich.
Prep time 10 minutes | Cook time 50 minutes | Servings 4
Roasted Tomato Soup Ingredients
5 medium ripe tomatoes, halved
1 medium yellow onion, quartered
1 whole head of garlic
2 tablespoons olive oil, divided
½ teaspoon salt, plus more to taste
3 cups vegetable broth, plus more as needed
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 teaspoon smoked paprika (optional)
4–6 fresh basil leaves, plus more for serving
1 teaspoon balsamic vinegar (optional, to balance the acidity)
1 tablespoon maple syrup
Roasted Tomato Soup Instructions
1. Prepare the vegetables
Preheat the oven to 400°F (200°C). Arrange the halved tomatoes and quartered onion on a baking tray, cut sides of the tomatoes facing up. Drizzle with olive oil and sprinkle with salt. Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap it in foil to make a pouch.
2. Roast until caramelized
Roast for 40–50 minutes, until the tomatoes are soft and slightly charred at the edges and the onion is tender. The garlic may need the full 45–50 minutes to become soft and fragrant. Allow everything to cool slightly before handling.
3. Transfer to a pot
Squeeze the roasted garlic cloves out of their skins into a large saucepan. Add the roasted tomatoes, onion, and any flavorful juices and browned bits from the tray.
4. Simmer the soup
Pour in the vegetable broth, maple syrup, and add the oregano, black pepper, and smoked paprika, if using. Bring to a gentle simmer and cook for 5–10 minutes to let the flavors combine. Stir in the fresh basil and balsamic vinegar, if desired.
5. Blend until smooth
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer it to a countertop blender in batches, following the blender's instructions for hot liquids. Add more vegetable broth if you prefer a thinner consistency.
6. Season and serve
Taste and adjust the salt and pepper. Ladle into bowls and finish with fresh basil, a small drizzle of olive oil, or freshly cracked black pepper. Serve warm with crusty bread or your favorite vegan sandwich.
Tips for the best roasted tomato soup
Choose ripe tomatoes: The sweeter and riper the tomatoes, the richer the flavor. Roma tomatoes work well, too.
Don't skip the roasted garlic: Roasting mellows its sharpness and adds a naturally sweet, savory depth.
Adjust the consistency: Start with 2 cups of broth and add more gradually until the soup reaches your preferred thickness.
Balance the flavor: If the tomatoes taste particularly acidic, a teaspoon of balsamic vinegar can help round out the flavor.
Make it ahead: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Serving suggestion: For a simple fall lunch, serve this soup with toasted sourdough, a vegan grilled cheese, or a few fresh basil leaves and a drizzle of good olive oil.
