Roasted Tomato Veggie Soup

Creamy plant-based tomato soup made with delicious roasted vegetables. Serve it with your favorite grilled cheese for the ultimate comfort meal!

Roasted Tomato Soup

It’s officially soup season and I’m excited to share my easy roasted tomato soup with you all! It’s packed with veggies like carrots and bell pepper, and filled with tons of flavor.

This soup is made with coconut cream, making it 100% plant-based. Serve it with a crisp grilled cheese to the perfect fall comfort meal.

I’ve never been a tomato soup fan. To me, it was just something to dip my grilled cheese in. But this ones different- trust me. This soup is rich and creamy, and has the perfect sweetness from the coconut milk and veggies.

It’s a dinner that’s going to be on repeat all season.

How to make creamy tomato soup

This recipe comes together in just a few simple steps:

1. Roast the vegetables– season the tomatoes, peppers, onion, carrots and garlic in olive oil, salt and pepper then roast them for about 35-40 minutes
2. Blend the soup– using an immersion blender or a regular blender, blend the roasted vegetables with the vegetable broth, coconut milk and spices
3. Heat the soup– heat the soup over a low flame
4. Garnish and serve– garnish your bowl with a drizzle of olive oil, balsamic glaze, coconut milk and basil

Some may say garnishes are optional, but I truly think they make this dish, so don’t skip out on them!

How to blend the soup

Ideally, you can transfer the roasted vegetables to a pot with the remaining soup ingredients and blend everything together with an immersion blender.

If you don’t own one, transfer everything to your standing blender to blend, then transfer the soup to a pot to heat it up.

This roasted tomato veggie soup is so delicious and easy to make. I know you guys are going to love it!

Other soup recipes to try:

Easy Red Lentil Soup

Spinach Tortellini Soup

Roasted Tomato Soup

5 from 3 votes

Course: Dairy-Free, Gluten-Free, Main

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 5 roma tomatoes, cut in half

• 1/2 yellow onion, cut into 4 wedges

• 5 -6 cloves of garlic

• 2 carrots, peeled

• 1 red bell pepper

• 2 tbsp fresh chopped basil

• 1 cup vegetable broth, plus more as needed

• 1/2 cup full-fat coconut milk, creamy part

• 1 tbsp tomato paste

• 1/2 -1 tsp salt, as needed

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes

• 1/4 tsp Italian seasoning

• Olive oil

• Top with

• Coconut milk

• Balsamic glaze

• Olive oil

• Red pepper flakes

• Fresh basil

Directions

• Preheat the oven to 400 F
• Cut the carrots and bell pepper into 2″ pieces and add them to a parchment lined sheet pan with the tomatoes, onion and garlic. Drizzle generously with olive oil and season with salt and pepper
• Roast the vegetables for about 35-45 minutes, until the vegetables are fork tender.
• If you have an immersion blender, add the roasted vegetables to a pot with the vegetable broth, coconut milk, basil, tomato paste and spices and blend them together until smooth. If you don’t have an immersion blender, Add everything into a blender and blend together until smooth, then transfer the mixture to a pot to heat the soup. If the consistency is too thick to your liking, add 1/2 cup more vegetable broth at a time after blending.
• Heat the soup over a medium/low flame and serve warm. I like to top mine with a drizzle of olive oil, extra coconut cream, basil and a drizzle of balsamic glaze
• Serve fresh with your favorite grilled cheese!
• Refrigerate leftovers for up to 5 days. To rewarm, I suggest adding a little more vegetable broth or plant-based milk when heating.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!