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    You are here: Home / Soups and Stews / Roasted Tomato Soup Recipe

    Roasted Tomato Soup Recipe

    Published: April 4, 2020. Last Updated: November 9, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Cropped blue handled bowl filled with thick creamy tomato soup with text overlay for pinterest.

    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.

    Cropped blue handled bowl filled with thick creamy tomato soup on a straw mat.

    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.

    Cropped blue handled bowl filled with thick creamy tomato soup with text overlay for pinterest.

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Chef's tips
    • 💭 Can you freeze tomato soup
    • 🥣 Fab tomato soups
    • 📋 Recipe
    Overhead view of roasted plum tomatoes on a baking sheet.

    🥘 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.
    Overhead view of a full bowl of soup on a straw mat and the soup is sprinkled with herbs.

    🔪 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.
    Two process photos of mushrooms and onions ion a pan both before and after sautéing.
    • Scrape the tomatoes from the baking sheet into a blender. Blend at medium speed until smooth.
    Two photos of a blender with before and after photos of blended soup ingredients
    • 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.
    Two photos adding ingredients and coconut cream to a pot.
    • Add the milk and make sure the soup is heated through.
    • Sprinkle with chives and serve hot.
    Two photos with one stirring everything together and the second is scooping up a ladelful.

    💭 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.

    Cropped photo on both sides with a blue handled bowl filled with thick creamy tomato soup with text above.

    💭 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!
    Square cropped photo with blue handled bowl filled with thick soup and dotted with herbs with colored bowls waiting to be filled behind.

    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.

    📋 Recipe

    Square cropped photo with blue handled bowl filled with thick soup and dotted with herbs with colored bowls waiting to be filled behind.

    Roasted Tomato Soup

    Ginny McMeans
    Roasted Tomato Soup recipe takes advantage of rich flavored Roma tomatoes and then it's made creamy.
    5 from 1 vote
    Print Save Saved
    Prep Time 20 mins
    Cook Time 40 mins
    1 hr
    Course Dinner
    Cuisine Soup, Vegan
    Servings 6 Servings
    Calories 227 kcal

    Ingredients
      

    • 2 pounds plum tomatoes
    • 1 tablespoon coconut oil, plus more for baking sheet
    • ¼ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon dried basil
    • ½ teaspoon dried oregano
    • ¼ teaspoon ground black pepper
    • 10 ounces button mushrooms, sliced
    • ½ cup white onion, diced
    • 2 cups vegetable broth
    • ½ 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 ½ cups.

    Video

    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

    Serving: 1ServingCalories: 227kcalCarbohydrates: 17gProtein: 7gFat: 17gSaturated Fat: 15gSodium: 402mgPotassium: 947mgFiber: 4gSugar: 8gVitamin A: 1592IUVitamin C: 29mgCalcium: 38mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Soups and Stews

    • Slow Cooker Lentil Veggie Soup
    • Pumpkin Black Bean Soup
    • Vegan Cream of Celery Soup with Coconut Milk
    • Creamy Quinoa Soup (With Coconut Milk and Mushrooms)

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      Recipe Rating




    1. gourmand

      April 04, 2020 at 1:43 pm

      5 stars
      This recipe looks ultimately amazing. I really enjoy blog posts like this. I am definitely going to try this recipe. I'm out to the market to buy ingredients now.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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