Roasted Tomato Soup Recipe

Roasted Tomato Soup recipe takes advantage of rich flavored Roma tomatoes and then it’s made creamy. Sautéd mushrooms are added for an easy over-the-top homemade and gluten free tomato soup.

Rich tomato soup is an all-time favorite in families across the continents. This recipe is embellished with coconut cream and mushrooms.

It’s the perfect bowlful to be served with a loaf of crusty bread. You can choose whether you’d like to dunk or not.

Tomatoes used as a base for soup can go in hundreds of different directions. The soup may end up not even being a tomato soup but that special fruit is definitely adding to the underlying flavors.

There are three different tomato soups on my blog already so you know I love them. There is even an Easy and Rich Tomato Bisque. But let’s get going on this crowd-pleaser and check out the ingredients below.

🥘 Ingredients

• Roma tomatoes – those little oval tomatoes usually have Italian names and all would work great. That is San Marzano etc.
• Coconut oil – adds flavor and helps with sautéing the veggies.
• Garlic powder – goes a long way in the flavor department with just a little bit.
• Dried basil – has a peppery taste and wonderful aroma.
• Dried oregano – is aromatic and has an earthy flavor.
• Ground black pepper – is very spicy so don’t use a lot.
• Button mushrooms – you could use baby portabella (portobello) but I like the mildness of these white mushrooms for this recipe.
• White onion – is more tender than yellow onion and stands out well in taste.
• Vegetable broth – is the flavorful and healthy liquid that adds a lot of nutrients and makes this gluten free tomato soup shine.
• Tomato paste – adds rich concentrated flavors to the mixture.
• Coconut cream – makes a thicker and creamier flavored soup. You can also use dairy-free milk if that is all you have on hand. It won’t be quite as rich though.
• Chives – add a little bit of onion flavor but make the dish prettier too.

🔪 Instructions

• Preheat the oven to 450°F.
• Lightly grease a baking sheet with coconut oil.
• Cut the tomatoes in half lengthwise and cut out the very tips of the cores.
• Place, cut side down, on the prepared baking sheet.
• Brush the tomatoes with a little bit of oil and sprinkle their backs with the garlic powder, salt, basil, oregano, and pepper.
• The visual is about two pictures up.
• Bake for 20 minutes. Let cool. While the tomatoes are roasting, heat a tablespoon of the coconut oil in a skillet or soup pot over medium heat.
• When hot, add the onion and mushrooms and sauté for 10 to 15 minutes.

• Scrape the tomatoes from the baking sheet into a blender. Blend at medium speed until smooth.

• To the skillet holding the mushroom mixture, add the vegetable stock, tomato paste, and blended tomatoes.
• Bring to a boil and then remove from the heat.

• Add the milk and make sure the soup is heated through.
• Sprinkle with chives and serve hot.

💭 Chef’s tips

Every grocery store has some kind of an Italian style tomato. Roma is the one that I see the most but San Marzano and plum tomatoes are all excellent also.

Let the roasted tomatoes cool quite a bit before blending in the blender. When it’s hot the blender immediately builds pressure and will blow the lid and a lot of the tomatoes out of the top of the blender. Even when you’re firmly holding the lid down.

Coconut cream comes in a can but sometimes it reads coconut milk. That is the same thing. They both have a thicker creamier content. The ingredients will say that the fat content is somewhere between 17% and 22%.

You can also use any of your favorite unsweetened dairy-free milk varieties. It won’t be quite as rich but it will still be very good.

Because this is a roasted tomato soup you really need to use fresh tomatoes and roast them. The cans of whole Italian tomatoes are not roasted.

💭 Can you freeze tomato soup

• Storing in the refrigerator: Will keep covered in the refrigerator for 2 to 3 days.
• Freezing: Let cool to room temperature. Freeze in hard-sided freezer containers for up to 3 months.
• To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
• Reheating: Place in a saucepan and heat through.

🥣 Fab tomato soups

• Crockpot Tomato Soup is also made from scratch and is one of the most popular slow cooker recipes on my blog.
• If you’re looking for another creamy soup that has extra vegetables then go no further than this Tomato Soup with Potatoes.
• Don’t forget the Easy and Rich Tomato Bisque that I mentioned above!

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If you take a photo of your rich and warming vegan roasted tomato soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

📋 Recipe

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5 from 1 vote

Roasted Tomato Soup

Roasted Tomato Soup recipe takes advantage of rich flavored Roma tomatoes and then it's made creamy.

Course Dinner

Cuisine Soup, Vegan

Prep Time 20 minutes

Cook Time 40 minutes

1 hour

Servings 6 Servings

Calories 227kcal

Author Ginny McMeans

Ingredients

• 2 pounds plum tomatoes
• 1 tablespoon coconut oil, plus more for baking sheet
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 10 ounces button mushrooms, sliced
• 1/2 cup white onion, diced
• 2 cups vegetable broth
• 1/2 cup tomato paste
• 1 cup coconut cream
• Chopped chives, for garnish

Instructions

• Preheat the oven to 450° F.
• Lightly grease a baking sheet with coconut oil.
• Lightly grease a baking sheet with coconut oil. Cut the tomatoes in half lengthwise and cut out the very tips of the cores. Place, cut side down, on the prepared baking sheet. Brush the tomatoes with a little bit of oil and sprinkle their backs with the garlic powder, salt, basil, oregano, and pepper.
• Bake for 20 minutes. Let cool.
• While the tomatoes are roasting, heat a tablespoon of the coconut oil in a skillet over medium heat. When hot, add the onion and mushrooms and sauté for 10 to 15 minutes.
• Scrape the tomatoes from the baking sheet into a blender. Blend at medium speed until smooth.
• To the skillet holding the mushroom mixture, add the vegetable stock, tomato paste, and blended tomatoes. Bring to a boil and then remove from the heat.
• Add the milk and make sure the soup is heated through. Serve hot and sprinkle with chives.
• A serving is about 1 1/2 cups.

Notes

Storing in the refrigerator: Will keep covered in the refrigerator for 2 to 3 days.

Freezing: Let cool to room temperature. Freeze in hardsided freezer containers for up to 3 months.

To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.

Reheating: Place in a saucepan and heat through.

Nutrition

Nutrition Facts

Roasted Tomato Soup

Amount Per Serving (1 Serving)

Calories 227 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 15g75%

Sodium 402mg17%

Potassium 947mg27%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 8g9%

Protein 7g14%

Vitamin A 1592IU32%

Vitamin C 29mg35%

Calcium 38mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.