Rich and creamy roasted tomato soup is made with fresh tomatoes, white onion and a whole head of garlic for maximum flavor. Goes best with toasted Italian bread or crispy grilled cheese.
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This soup is basically the recipe version of ‘the uniform.’ When the weather reaches the perfect in between of summer and fall, you get to wear the most elite outfit there is – shorts and a sweatshirt, aka the uniform. Your legs are free to feel the crisp breeze while your upper body is cozily wrapped in the comfort of a crewneck. Nothing beats this feeling!
The flavors of the roasted tomato soup allow you to embrace the end of summer with bright, zippy, and herby notes from the tomatoes, balsamic vinegar, and basil. The sweet roasted garlic, creamy coconut milk, and overall warmth of the soup help to propel you into fall. It’s truly a delicious meal. Pair it with a golden brown grilled cheese and you will begin to appreciate the beauty of the in between moments (how unintentionally spiritual)!
Why We Love This Soup:
- It’s flavorful: The tomatoes, garlic, and onion are well seasoned and roasted until they begin to brown, providing deep flavor notes that pair with tangy balsamic vinegar, rich coconut milk, and savory broth.
- Easy to make: Once you add everything to a pan, you can step away while it roasts, just under an hour. The final step is blending everything until smooth, which only takes a few minutes.
- Creamy and crunchy combo: Assuming you’re serving this with toasted bread of some kind, the textural moment is unbeatable. The soup is so smooth and creamy which is perfect for dunking crusty bread in.
How To Make Roasted Tomato Soup:
Start by placing the chopped tomatoes, cherry tomatoes, white onion, and head of garlic in a baking tray or Dutch oven. Season everything with olive oil, salt, pepper, and dried oregano.
Bake it in a 425 degree oven for 50 minutes. Remove it from the oven and use tongs to pull out the garlic so that it cools faster.
Carefully spoon all of the tomatoes, onion, and any liquid from the pan into a blender. Then add the vegetable broth, coconut milk, balsamic vinegar, basil leaves, and optional sugar to the blender. Once the garlic has cooled enough, squeeze it out into the blender.
Heat can cause everything to pressurize so make sure you remove the small top of the blender and use a towel or paper towels to cover it. Blend everything until the texture is smooth, about 2 to 3 minutes. If you prefer a thinner soup, add more vegetable broth.
Serve with simple grilled cheese.
Tips and Tricks For The Best Roasted Tomato Soup
- Broil the vegetables for the last 5 minutes: If you want a more roasted flavor, broil the vegetables at the end of the baking process so that they brown on the top.
- Blend carefully or use an immersion: Heat can pressurize a blender, so leave the small hole on the lid opened so that heat can escape. Use a towel or wad of paper towels to cover the splatter and protect your hand. Alternately, you can place everything in a pot and use an immersion blender instead.
- Adjust the consistency: We kept the soup on the thicker side, but if you prefer it thinner, add more broth. You can also add more coconut milk for an even creamier consistency. Play around with it!
What To Serve It With:
We made a super simple grilled cheese to serve with the soup and it was outstanding. Using olive oil and a shmear of vegan mayo on the outside of the bread, the grilled cheese was the perfect golden brown color. Tip: Use shredded vegan cheese so that it melts easier!
The soup looks (and tastes) amazing with a drizzle of olive oil or coconut milk plus freshly ground black pepper, red chili flakes, fresh basil, and a sprinkle of parmesan cheese.
Other Recipes You’ll Love:
- Crispy Black Bean Tacos with Avocado Jalapeño Crema
- French Onion Pasta Bake
- Kale Chicken Caesar Salad
Roasted Tomato Soup With Garlic and Basil
- Total Time: 55 minutes
Description
Rich and creamy roasted tomato soup is made with fresh tomatoes, white onion and a whole head of garlic for maximum flavor. Goes best with toasted Italian bread or crispy grilled cheese.
Ingredients
- 1 pint whole cherry or grape tomatoes (about 2 cups)
- 4 to 5 large beefsteak or roma tomatoes (2 to 2 1/2 pounds), halved
- 1 white or yellow onion, quartered
- 1 head garlic
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- Optional: sprigs of fresh rosemary or thyme
- 1/2 cup vegetable broth
- 1/2 cup full fat coconut milk
- 1 teaspoon balsamic vinegar
- 6–8 basil leaves
- Optional: 1 teaspoon sugar
Instructions
- Preheat the oven: Preheat the oven to 425 degrees.
- Add vegetables and seasonings to a baking pan: Slice the top off the head of garlic so that the cloves are exposed. In a 13×9 inch baking pan or standard size Dutch oven add the whole cherry tomatoes, the tomato halves, onion pieces, and head of garlic. Drizzle with olive oil, making sure to coat the garlic, and lightly toss everything in it. Add the salt, pepper, dried oregano, and optional sprigs of rosemary or thyme.
- Bake: Bake uncovered for 50 minutes. For a more roasted flavor profile, broil for the last 5 minutes. Remove it from the oven and use tongs to pull out the garlic so that it cools faster. Discard the rosemary or thyme sprigs if you used them.
- Add to the blender: Use a ladle or large spoon to carefully add all of the tomatoes, onion, and any liquid from the pan into a blender. Note: if you’re using an immersion blender, add everything to a large pot. Next add the vegetable broth, coconut milk, balsamic vinegar, basil leaves, and optional sugar. Once the garlic is cool enough, squeeze the cloves into the blender or pot.
- Blend: Blend everything until the texture is smooth, about 2 to 3 minutes. Heat can cause everything to pressurize so make sure you remove the small top of the blender and use a towel or paper towels to cover it. If you prefer a thinner soup, add more vegetable broth.
- Serve: Serve immediately with toasted Italian bread or a simple grilled cheese. Garnish the soup with a splash of coconut milk, freshly ground black pepper, chili flakes, and fresh basil. Shredded parmesan would be delicious too!
Notes
Switch out the seasonings – substitute Italian seasoning or dried parsley for dried oregano.
Broil for the last five minutes of bake time for a fire-roasted flavor.
Add additional vegetable broth or coconut milk for your desired consistency.
Use an immersion blender instead. Just add everything to a large pot and immersion blend until smooth. Be careful with the hot splatter.
- Prep Time: 5
- Cook Time: 50
Nutrition
- Serving Size: 4 servings
Keywords: roasted tomato soup, vegan soup, creamy