Discover the ultimate comfort food with this incredibly easy and unbelievably flavorful creamy vegan tomato soup. Crafted from the freshest roasted tomatoes, sweet carrots, and vibrant red bell peppers, this soup achieves its luxurious texture with a blend of rich coconut milk and aromatic fresh basil. It’s a wholesome, dairy-free delight that promises a deeply satisfying finish, perfect for any season.
Elevate Your Taste Buds with Roasted Tomato Soup
Transform your ordinary tomato soup into an extraordinary culinary experience by harnessing the power of roasted vegetables. This particular roasted tomato soup recipe is a vibrant celebration of fresh produce, loaded with sun-kissed tomatoes, sweet carrots, and juicy bell peppers, all expertly caramelized in the oven. The roasting process intensifies their natural sweetness and creates a depth of flavor that simply cannot be achieved with unroasted ingredients.
You’ll be delighted by how effortlessly this gourmet-quality soup comes together. The process is straightforward: simply roast your chosen vegetables and garlic until tender and golden brown, then blend them with creamy coconut milk, savory vegetable broth, and a hint of nutritional yeast for an umami boost. The result is a smooth, velvety soup that’s perfect for dipping a classic grilled cheese sandwich, making it an ideal lunch or light dinner. It’s a testament to how simple, fresh ingredients can create something truly spectacular.
If you’re a passionate soup enthusiast, you’re in for a treat! Explore other comforting and delicious plant-based recipes from our collection:
- Hearty Vegan Vegetable Barley Soup
- Sweet Potato Lentil Soup
- Chickpea Vegetable Chowder
- Lemon Chickpea Orzo Soup
- Or browse all our vegan soup recipes here for more inspiration.
Why This Creamy Vegan Tomato Soup is a Must-Try
This recipe isn’t just another tomato soup; it’s a carefully crafted dish designed for maximum flavor and ease. Here’s why this creamy vegan roasted tomato soup will quickly become a staple in your kitchen:
- Completely Vegan & Gluten-Free: Made with wholesome plant-based ingredients, this soup is naturally free from animal products and gluten, making it suitable for a wide range of dietary needs and preferences without compromising on taste.
- Bursting with Fresh Flavors: We utilize fresh, ripe tomatoes and aromatic basil, amplified by the caramelization from roasting, ensuring every spoonful is packed with vibrant, natural taste.
- Luxuriously Creamy & Satisfying: Despite being entirely dairy-free, the addition of full-fat coconut milk creates an incredibly rich and velvety texture that feels indulgent and comforting.
- Conveniently Made in Advance: This soup is perfect for meal prepping. You can prepare a large batch and enjoy it throughout the week, as the flavors often deepen and improve over time.
- Packed with Healthy Ingredients: Each ingredient is chosen for its nutritional benefits, from antioxidant-rich tomatoes to fiber-packed carrots and nutrient-dense nutritional yeast.
- Quick & Easy to Prepare: From start to finish, this delicious soup can be on your table in approximately 30 minutes, making it an ideal choice for busy weeknights.
- Versatile Dining Option: Serve it as an elegant starter for a larger meal or as a satisfying light main course. Its robust flavor and creamy consistency make it incredibly versatile.
- Incredible Depth of Flavor: Roasting the vegetables brings out their inherent sweetness and creates a complex, savory base that forms the heart of this outstanding soup.
Ingredient Spotlight: Crafting the Perfect Vegan Tomato Soup
The secret to this exceptional soup lies in its simple yet powerful ingredients. Each component plays a vital role in creating a harmonious balance of flavors and a wonderfully creamy texture. For precise measurements and detailed cooking instructions, please refer to the complete recipe card further down the page.
- Tomatoes: The star of the show! You’ll need about 4 medium tomatoes on the vine, roughly yielding 3 cups (approx. 540g) when chopped. Varieties like Roma or San Marzano are highly recommended for their lower water content and intense tomato flavor, which deepens beautifully during roasting. Using fresh tomatoes is key for the best results, as their natural sugars caramelize to perfection in the oven.
- Carrots: Add natural sweetness and a lovely orange hue to the soup. Approximately 2 medium carrots (about 1 cup or 150g chopped) are ideal. Don’t worry too much about exact measurements here; a couple of carrots will do the trick! They become incredibly tender and sweet when roasted, contributing to the overall creamy texture.
- Bell Pepper: One medium red bell pepper adds a touch of sweetness and a rich, fruity note that complements the tomatoes. While red is preferred for its sweetness, yellow or orange bell peppers can be used as a substitute if that’s what you have on hand. If you need to omit bell pepper, a little extra carrot will help maintain body and sweetness.
- Garlic: Fresh garlic cloves are essential here. Roasting the garlic mellows its pungent flavor, transforming it into a sweet, aromatic paste that blends seamlessly into the soup, adding incredible depth.
- Broth: Any high-quality vegetable broth, whether store-bought or homemade, will work perfectly. Bouillon cubes, powdered broth, or carton varieties are all suitable. Choose a low-sodium option if you prefer to control the salt content.
- Basil: Fresh basil is non-negotiable for that authentic, vibrant tomato basil flavor. While dried basil can be used in a pinch, fresh basil truly elevates the soup with its fragrant and slightly peppery notes. Add it at the end to preserve its delicate essence.
- Coconut Milk: Full-fat canned coconut milk is the secret to this soup’s luxurious creaminess and rich mouthfeel, providing a wonderful dairy-free alternative. If you’re looking for a lighter option, light coconut milk can be substituted, though it will result in a slightly less thick soup. For those unable to use coconut milk, 1/2 cup of raw cashews (soaked if desired) blended with a little extra broth or plant-based milk can achieve a similar creamy consistency.
- Nutritional Yeast: This ingredient is a vegan culinary marvel, adding a subtle nutty, cheesy, and umami flavor without any dairy. It enhances the overall savory profile of the soup. Feel free to increase the amount up to 1/4 cup if you particularly enjoy its distinctive taste.
- Salt and Pepper: Essential seasonings to bring out and balance all the flavors. Initial amounts are provided, but always taste and adjust to your preference. Remember you can always add more, but you can’t take it away!
- Olive Oil: A good quality extra virgin olive oil is recommended for roasting the vegetables, contributing to their golden crispness and adding a fruity richness to the soup. Avocado oil or grapeseed oil are excellent alternatives if olive oil is not preferred.
Step-by-Step Guide: How to Make Creamy Vegan Roasted Tomato Soup
Creating this delicious soup is a straightforward process, even for beginner cooks. Follow these simple steps to achieve a perfectly smooth and flavorful batch every time.
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Step 1: Prepare and Roast Your Vegetables
Preheat your oven to 425°F (220°C). Roughly chop your tomatoes, carrots, red bell pepper, and yellow onion. There’s no need for perfect cuts as everything will be blended later. Place these chopped vegetables along with the whole garlic cloves onto a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
Drizzle the prepared vegetables generously with olive oil, then season them with 1/2 teaspoon each of salt and freshly ground black pepper. Toss everything together thoroughly to ensure all the vegetables are evenly coated. Roast them in the preheated oven for approximately 25 minutes, or until the vegetables are tender, slightly softened, and you begin to see some beautiful golden-brown caramelization on the tomato skins and edges of the other vegetables. This caramelization is key to developing deep, rich flavors.
Colorful assortment of roughly chopped vegetables, including tomatoes, bell pepper, carrot, and onion, spread out on a baking sheet for roasting. -
Step 2: Blend the Roasted Goodness
Carefully transfer all the roasted vegetables and garlic from the baking sheet into a high-speed blender, such as a Vitamix. Add the full-fat coconut milk, vegetable broth, nutritional yeast, and the remaining salt and pepper to the blender. Begin blending on a low setting and gradually increase the speed to high. Blend until the mixture is incredibly smooth and creamy, with no visible chunks of vegetables remaining. Achieving a silky-smooth consistency is crucial for that luxurious mouthfeel.
Quick Tip: If you’re using a standard blender rather than a high-speed one, you might find the mixture too thick to blend properly. In this case, add a small amount of extra vegetable broth or water, a tablespoon at a time, until the blender can process the ingredients smoothly. Be mindful not to add too much liquid, as it can thin out the soup’s rich texture.
Roasted vegetables and creamy coconut milk being added to a high-speed blender, ready for transformation into soup. -
Step 3: Add Fresh Basil and Serve
Once your soup base is perfectly smooth, add the fresh basil leaves to the blender. Blend again briefly, just until the basil is fully incorporated and its vibrant green color is distributed throughout the soup. Over-blending the basil can sometimes dull its color and flavor, so a quick pulse is usually sufficient. This step infuses the soup with the fresh, aromatic notes of basil, completing its flavor profile.
The perfectly blended, creamy roasted tomato soup swirling within a high-speed blender, ready for serving.
Serve your soup immediately, garnished with a delightful drizzle of extra virgin olive oil, a swirl of creamy coconut milk, or a dollop of homemade cashew cream. Top it off with crunchy croutons and a scattering of fresh basil leaves for an appealing finish. If, after blending, the soup isn’t as hot as you’d like, simply transfer it to a pot and gently heat it on the stovetop until it reaches your desired temperature, or warm individual portions briefly in the microwave.
Frequently Asked Questions About Vegan Roasted Tomato Soup
We’ve compiled answers to some common questions to help you master this delicious vegan tomato soup recipe.
Is this creamy tomato soup gluten-free?
Absolutely! This creamy roasted tomato soup recipe is entirely gluten-free as written. All ingredients used, including fresh vegetables, coconut milk, and nutritional yeast, are naturally free of gluten, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
What if I don’t own a high-speed blender like a Vitamix?
No problem at all! While a high-speed blender like a Vitamix or BlendTec will yield the smoothest result, you can certainly make this soup with a standard blender. You might need to add a bit more water or vegetable broth, a tablespoon at a time, to help the mixture blend smoothly. If you don’t have any blender, an immersion blender is a fantastic alternative. Simply add all the roasted vegetables and other ingredients to a large pot, and use your immersion blender directly in the pot until the soup reaches your desired creamy consistency.
Can I use canned tomatoes instead of fresh ones?
Yes, you can adapt this recipe to use canned tomatoes, especially if fresh ones are out of season or unavailable. To do so, you would still roast the carrots, onion, and bell pepper to achieve that caramelized depth of flavor. Once roasted, combine them in the blender with a 28 oz can of whole peeled tomatoes or diced tomatoes. Fire-roasted diced tomatoes are an excellent choice for adding an extra layer of smoky flavor to your soup!
Delicious Variations to Customize Your Soup
This creamy vegan tomato soup recipe is incredibly versatile, offering plenty of room for customization to suit your palate. Here are some ideas to add your personal touch:
- Add a Kick of Heat: For those who love a bit of spice, stir in up to 1/2 teaspoon of red pepper flakes or cayenne pepper into the blender along with the other ingredients. Adjust the amount to your desired level of heat.
- Explore Different Herbs: While basil is classic, other herbs can also enhance the soup’s flavor. Try adding up to 2 teaspoons of dried oregano or an Italian seasoning blend to the blender. Fresh rosemary or thyme sprigs can also be roasted with the vegetables for a more robust, earthy note.
- Introduce Smoky Flavors: For a delightful smoky variation, incorporate up to 1 teaspoon of smoked paprika into the blender. This adds a warm, savory depth that pairs wonderfully with the roasted tomatoes.
- Intensify Tomato Flavor: If you crave an even richer, deeper tomato flavor, add 1-2 tablespoons of tomato paste to the blender. This concentrated tomato product will boost the umami and sweetness.
- Balance Acidity: After blending, taste your soup. If you find it a bit too acidic, you can easily balance it by stirring in 1 to 2 teaspoons of a sweetener like maple syrup, brown sugar, cane sugar, or coconut sugar. This small addition can mellow the acidity beautifully.
- Creative Topping Ideas: Beyond traditional croutons and basil, consider topping your soup with crispy coconut bacon, crumbled tempeh bacon, or spicy crispy chickpeas for added texture and flavor. A swirl of vegan pesto or a sprinkle of toasted pumpkin seeds would also be fantastic.
How to Store and Reheat Your Vegan Tomato Soup
This soup is perfect for making ahead and enjoying throughout the week or freezing for later. Proper storage ensures you can savor its deliciousness whenever a craving strikes.
- Cooling: Always allow the soup to cool completely to room temperature before transferring it to storage containers. This prevents condensation and helps maintain freshness.
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Its flavors often deepen and become even more wonderful the next day!
- Reheating: Reheat refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, heat individual portions in the microwave until warm.
- Freezing: For longer storage, freeze the cooled soup in heavy-duty freezer bags or freezer-safe containers for up to 3 months. Leave some headspace in containers as liquids expand when frozen.
- Thawing: To thaw, transfer the frozen soup from the freezer to the refrigerator overnight. Once thawed, reheat it using the stovetop or microwave method as described above.
What to Make Next: More Vegan Soup Inspirations
If you loved this creamy vegan tomato soup, you’re sure to enjoy these other plant-based soup recipes:
- Hearty Chickpea Noodle Soup
- Velvety Vegan Cream of Broccoli Soup
- Comforting Vegan Lasagna Soup
- Flavorful Mulligatawny Soup
- Spiced Curried Lentil Soup
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Creamy Vegan Roasted Tomato Soup Recipe
This easy vegan tomato soup features fresh roasted tomatoes, carrot and red pepper blended with coconut milk and basil for a creamy and flavourful finish. It’s an ideal choice for a healthy, comforting meal.
By: Deryn Macey
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 4 servings
Ingredients
- 4 medium tomatoes, roughly chopped (about 3 cups, 540 g)
- 2 carrots, roughly chopped (about 1 cup, 150 g)
- 1 medium red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped (about 1 cup, 150 g)
- 3 medium cloves garlic
- 1 tbsp olive oil (15 g)
- 1 ½ tsp salt and 1 ½ tsp pepper, divided
- 1 cup vegetable broth (240 mL)
- 1 cup full-fat coconut milk (240 mL)
- 1 tbsp nutritional yeast (11 g)
- 1/2 tsp red chili flakes, optional (for heat)
- ¼ cup packed fresh basil, plus more for garnish if desired
Instructions
- Preheat your oven to 425 degrees F (220°C).
- Arrange the roughly chopped tomatoes, carrots, red bell peppers, yellow onion, and whole garlic cloves on a baking sheet lined with parchment paper.
- Drizzle the vegetables with the olive oil and season with ½ tsp each of salt and pepper. Toss to ensure everything is evenly coated.
- Roast the vegetables in the preheated oven for 25 minutes, or until they are tender and slightly caramelized, with some golden-brown spots on the tomato skins.
- Carefully transfer the roasted vegetables, along with the coconut milk, vegetable broth, nutritional yeast, and the remaining salt and pepper (if not used for seasoning the veggies, otherwise omit), into a high-speed blender. Blend until the soup is completely smooth and creamy. If using a standard blender, you may need to add a little extra water or broth to achieve a smooth consistency.
- Add the fresh basil to the blended soup and pulse again briefly until the basil is fully mixed in and the soup is a uniform color.
- Serve the soup immediately. Garnish with a drizzle of coconut milk, cashew cream, crunchy croutons, and a few extra fresh basil leaves. If the soup needs to be hotter, you can gently warm it on the stovetop or in individual bowls in the microwave.
- Enjoy this wholesome and flavorful creamy vegan tomato soup!
Notes
Leftover soup can be stored in an airtight container in the fridge for up to 5 days. To freeze, allow the soup to cool completely, then transfer it to a heavy-duty freezer bag or a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave until heated through.
Nutrition Information (per 1 serving)
- Calories: 219 kcal
- Carbohydrates: 19 g
- Protein: 4 g
- Fat: 16 g
- Sodium: 660 mg
- Fiber: 5 g
- Sugar: 9 g