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


  • 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


  • 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.



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.


Serving: 1Serving | Calories: 227kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 15g | Sodium: 402mg | Potassium: 947mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1592IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 3mg