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:
- 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
- Blend the soup– using an immersion blender or a regular blender, blend the roasted vegetables with the vegetable broth, coconut milk and spices
- Heat the soup– heat the soup over a low flame
- 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!