Vegan Roasted Tomato Soup Recipe

Published on March 13th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front close up shot of Vegan Roasted Tomato Soup in a bowl

The ultimate comfort food that can transport you to your happy place is a delicious bowl of good old tomato soup. You won't want to reach for a tin when you can have this into your bowl using only a handful of fresh, easy-to-find ingredients. Best of all, this Vegan Roasted Tomato Soup is amazingly quick to make & will dazzle your taste buds with the rich combination of fresh tomatoes, onions, garlic & basil. Pair this with vegan grilled cheese & you're set. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
2 persons


  • 3 pounds Ripe Roma Tomatoes

  • 1 Pint Heirloom Cherry Tomatoes, if not available, you can use Red Cherry Tomatoes 

  • 1 medium Yellow Onion, peeled & large diced

  • 1/4 cup Extra Virgin Olive Oil

  • 3 springs Fresh Basil

  • 1.5 teaspoons Kosher Salt

  • 1 tablespoon Brown Sugar or Sweetener 

  • 4 cloves Garlic Peeled 


Preheat oven to 425 °F, set to convection if available. 

Using a strainer, wash your tomatoes & remove any stems. 

Using a cutting board, cut the Roma tomatoes in half. 

Using a medium-sized bowl, add all ingredients reserving 3 fresh Basil leaves for garnishing at the end. Toss everything together to coat evenly 

In a medium-sized nonstick roasting pan, add the tossed ingredients & roast in the oven for 10-15 minutes, stirring every 5 minutes to avoid burning. You want the tomatoes, onions & garlic to become nicely roasted & golden brown to achieve that rich flavor. 

Once roasted, remove the pan from the oven & allow it to cool for 5 minutes. 

Remove & reserve 8 of the cherry tomatoes for soup garnish & some added texture to the soup. 

Using a high-powered blender, add remaining ingredients to the blender, ensuring to scrape out anything stuck to the pan. This is the most flavorful part of roasted tomatoes. Blend at high speed for 1 minute until everything is incorporated.  

Set up a fine-mesh strainer over a medium-sized pot & strain the soup to avoid any remaining tomato seeds or skin. Use a medium-sized ladle or large spoon to squeeze out all the pulp. The end product will be very smooth & velvety, and it's worth the effort. 

Place the pot of tomato soup onto the stovetop to reheat, taste & add additional salt if needed. 

Pour soup into 2 bowls & garnish with the reserved roasted cherry tomatoes & torn basil leaves. Enjoy the soup on its own, pair with vegan grilled cheese or your favorite salad. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Vegan, Tomatoes, Soup, Lactose Free, Roasted Tomatoes, Tomato Soup, Basil

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