There’s something so comforting about a warm bowl of roasted tomato soup, especially when it’s homemade, dairy-free, and full of flavor. Whether you’re vegan or just looking for a healthy, simple recipe, this roasted tomato soup ticks all the boxes. Bursting with fresh ingredients, it’s the perfect way to enjoy the flavors of summer all year round!
Why Make Roasted Tomato Soup?
This soup is perfect for when you crave something hearty, but light. It’s also incredibly easy to make, even for beginner cooks. Plus, because it’s vegan and dairy-free, it’s great for anyone with dietary restrictions or those who are looking for a healthier alternative to traditional creamy soups.
Key Benefits of a Dairy-Free, Vegan Tomato Soup
- Healthy & Nutritious: Made entirely from vegetables, it’s packed with vitamins, fiber, and antioxidants.
- Diet-Friendly: It’s free from dairy, making it suitable for vegans and people with lactose intolerance.
- Low in Calories: You can enjoy a full-flavored soup without worrying about excessive calories.
- Customizable: You can adjust the flavor with various herbs and spices.
Ingredients & Substitutions
Fresh Tomatoes
The star of the show, tomatoes give this soup its signature flavor. Use fresh, ripe tomatoes like beefsteak, cherry, or roma for the best taste. You can also try heirloom varieties for a unique flavor profile.
Yellow Onion
The onion adds a subtle sweetness and depth to the soup. If you don’t have yellow onions, red or white onions can also be used.
Garlic
Roasting garlic with the tomatoes enhances its flavor, making it mellow and slightly sweet.
Italian Seasoning
A blend of herbs like oregano, thyme, and basil that gives the soup a warm, savory flavor.
Extra Virgin Olive Oil
A key ingredient for roasting the vegetables, it also adds richness to the soup.
Salt & Pepper
These simple seasonings bring out the natural flavors of the tomatoes and other vegetables.
Vegetable Broth
This helps to thin out the soup and adds depth to the flavor. If you don’t have vegetable broth, you can use chickenless broth or even water.
Substitution Options
- Tomatoes: If you don’t have fresh tomatoes, you can use canned fire-roasted tomatoes.
- Onion: Shallots or leeks can replace yellow onions.
- Garlic: Garlic powder can be used in a pinch, but fresh garlic is always best.
- Vegetable Broth: Use water or a light homemade broth as a replacement.
Helpful Tools to Make Roasted Tomato Soup
- Baking Sheet: For roasting the tomatoes, onion, and garlic.
- Parchment Paper: To line your baking sheet and prevent sticking.
- High-Speed Blender: Essential for blending the roasted vegetables into a smooth soup.
- Tongs: Useful for removing garlic peel after roasting.
- Knife and Cutting Board: For prepping the vegetables.
How to Make Roasted Tomato Soup
Prepping
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the fresh tomatoes into quarters and place them flesh side up on the baking sheet.
If your tomatoes vary in size, just ensure the pieces are roughly the same size. Quarter the onion and place it alongside the tomatoes.
Cut the ends off the garlic cloves but leave the skin on, then add them to the sheet.
Drizzle olive oil over everything and sprinkle with Italian seasoning, salt, and pepper to taste.
Roasting
Roast the tomatoes, onion, and garlic for 30–40 minutes or until the vegetables are tender and slightly caramelized. Once done, remove the garlic skins with tongs or oven mitts to protect your hands.
Blending
Carefully transfer the roasted vegetables and their juices to a high-speed blender.
Cover with vegetable broth – use enough to just cover the vegetables, around 1.5 to 2 cups, depending on the juiciness of the tomatoes. Blend until the soup is smooth, creamy, and hot.
Serving
Serve the soup with a drizzle of olive oil and, if you like, garnish with fresh basil.
For a comforting meal, pair it with a grilled cheese sandwich or a slice of crusty bread. Enjoy!
Tips & Tricks for the Best Roasted Tomato Soup
- Use fresh tomatoes in season: The flavor will be at its peak.
- Roast your veggies until caramelized: This enhances the sweetness and depth of the soup.
- Blend in batches if necessary: Avoid overfilling your blender.
- Don’t skip the olive oil: It adds a rich texture and taste.
- Adjust the seasoning to taste: You can always add more salt, pepper, or herbs after blending.
Why Fresh Tomatoes Matter
Fresh tomatoes give this soup its bright and bold flavor. In-season tomatoes, especially from the garden or a farmer’s market, will provide the best taste. If you’re using out-of-season or canned tomatoes, fire-roasted varieties can mimic the depth of flavor you get from roasting fresh ones.
Serving Suggestions
This roasted tomato soup pairs beautifully with a crunchy grilled cheese sandwich or topped with homemade croutons. Add a drizzle of balsamic glaze or fresh herbs like basil for an extra burst of flavor.
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat, adding a splash of vegetable broth or water if it thickens too much. You can also freeze the soup for up to 3 months.
FAQ
Yes, canned fire-roasted tomatoes work great as a substitute when fresh ones are not in season.
Yes, this roasted tomato soup is naturally gluten-free as long as the vegetable broth you use is also gluten-free.
Feel free to add roasted red peppers, carrots, or celery for extra flavor and nutrients.
Roasted Tomato Soup (No Cream, Dairy-Free, Vegan)
Ingredients
- 3 lbs fresh tomatoes (see notes)
- 1 small yellow onion
- 4 cloves garlic
- 1 tbsp Italian seasoning
- 2-3 tbsp extra virgin olive oil
- salt & pepper to taste
- 2-4 cups vegetable broth (or chickenless broth)
Instructions
Prepping
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the tomatoes into quarters, and place flesh side up on the baking sheet. (If your tomatoes are varied in size, just cut the tomatoes into equal sized large pieces.)
- Slice the onion into quarters, then cut the ends off the cloves of garlic and place onto the same baking sheet.
- Drizzle olive oil overtop of the tomatoes, onions and garlic then sprinkle with Italian seasoning, salt, and pepper to taste.
Roasting
- Roast the tomatoes, onions and garlic in the oven for 30-40 mins or until tender.
- Remove the peel from the garlic using tongs or oven mitts to protect your hands.
Blending
- Carefully transfer the tomatoes, onion, garlic and any tomato juices into a high-speed blender.
- Cover the tomatoes with vegetable broth. They should be just covered. For me, this was about 1.5 cups of veg broth since the tomatoes were so juicy. See photos for reference.
- Blend on high until smooth, creamy and hot.
Serve
- Serve with a drizzle of olive oil, and some fresh basil if desired. In my opinion this is best served with a grilled cheese sandwich. Enjoy!
Notes
Nutrition
Conclusion: Roasted Tomato Soup
Roasted tomato soup is a simple, healthy, and flavorful dish that anyone can make. It’s perfect for cozy dinners or a quick lunch, and it’s packed with fresh ingredients. Best of all, this version is completely vegan and dairy-free, making it suitable for a variety of dietary needs. Give it a try and see how easy and delicious homemade soup can be!
I just had some extra tomato’s from my garden this weekend and made this today! And it was soooo delicious! Can’t beat the garden fresh roasted tomatoes 🍅
Thank you so much Tracy! Yes this soup is SO good with those extra garden fresh tomatoes!
Loved this recipe! Can’t beat tomato soup especially when you have fresh tomatoes 🍅
I’m so happy you loved it and agreed it’s SOOOO good with fresh tomatoes this time of year!