Our creamy vegan tomato soup gets its texture and its rich flavor from roasted tomatoes, onions and garlic. This is perfect lunch for a rainy summer day. Best of all, it only takes a sheet pan, a blender, and a pot.
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🥗 Why We Love This Recipe
- Perfect lunch: Tomato soup and grilled cheese is a timeless combination and makes for a great easy lunch, especially if you make the soup ahead of time or have leftovers.
- Great summer soup: Soup in the summer? You betcha. Since this recipe is chock full of tomatoes, it's creamy, but also very light and refreshing.
- Minimal dishes: Nobody likes doing dishes, so we tried to make this recipe as easy as possible. You'll just need to roast veggies on a sheet pan, blend them up, and then heat everything in a pot.
- 100% vegan: we use nondairy creamer to keep this tomato soup 100% vegan. It's also naturally gluten free!
🍅 Ingredients
Here's everything you'll need to make our vegan tomato soup:
📋 Ingredient Notes
- Choice of tomatoes: We elected to use roma tomatoes in this tomato soup, and we'd highly suggest you do the same. Romas are the perfect soup tomato because they have a lower water content than other tomatoes, and also have fewer seeds, meaning they'll help your soup to be creamy and smooth.
- Creamer: Opt for an unsweetened, unflavored creamer. This will lend texture to the soup without adding any unwanted flavors.
- Sun dried tomatoes: Glass jars of chopped sun-dried tomatoes packed in olive oil should be readily available at your local grocery store. Sun dried tomatoes really kick up the tomato flavor of this soup, but feel free to leave out if preferred.
- Fresh herbs: Make sure to use fresh herbs here for maximum flavor. If you don't have any fresh herbs handy, you can use dried, but cut the listed amounts in half.
- Red miso: miso paste is technically optional in this vegan tomato soup, but it adds a huge kick of flavor! You can also use white or yellow miso, both of which are milder in flavor than red miso.
🔪 Step-by-step Instructions
(1) Preheat oven to 375˚F / 190˚C.
(2) Cut 4 lbs roma tomatoes in half and place them seed side up on a 17” x 13” rimmed baking sheet.
(3) Cut the ends off of 3 to 4 garlic cloves, leaving skins on, and lay them on a small piece of aluminum foil. Brush the garlic with a touch of olive oil and sprinkle with some salt and pepper and wrap in foil.
(4) Roughly chop 1 medium yellow onion and place in the corner of the baking sheet. Everything's going into the blender, so you don't have to chop the onion fancily.
(5) Use a basting brush to coat the tomatoes and onions with olive oil or give them a healthy drizzle. Sprinkle tomatoes and onions with salt and freshly cracked black pepper. Sprinkle half of the chopped basil, oregano, and thyme over the veggies. Roast for 25 minutes, stirring the onions once or twice during roasting.
(6) After roasting, open foil to let garlic cool for a few minutes, and then pop garlic out of skins.
(7) Add the roasted tomatoes, onion, and garlic to a high-speed blender, making sure to pour all of the juices on the roasting pan into the blender. Add the ¾ cup creamer, the rest of the herbs, ¼ cup sun dried tomatoes, 2 tbsp red wine vinegar, 2 tbsp red miso, tomato paste, and brown/coconut sugar and ¾ - 1 cup of water and blend until smooth and creamy.
(8) Pour into a large soup pot and let simmer for 15-20 minutes, stirring a few times. Taste and adjust salt and pepper if desired. Serve topped with a drizzle of olive, fresh herbs, and some soup crackers.
💭 Expert Tips and FAQs
- Serving suggestions: Tomato soup and grilled cheese. Need we say more? Just grab two slices of your favorite bread, put them in a pan with a slice of your cheese of choice. Flip once, then add a little water into the pan and cover to melt the cheese. A match made in heaven.
- Pan drippings: Be sure to add the drippings from the tomatoes and onions to the blender. Extra flavor!
- Use fresh herbs, not dried ones: Dried herbs have a much more intense flavor than fresh herbs, so if you have to use dried herbs, cut the quantities in half.
- Storage: Store in an airtight container and enjoy within 2-3 days. You can also freeze and enjoy within a few months.
🍽 Related Recipes
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Print📖 Recipe
Creamy Vegan Tomato Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
Our creamy vegan tomato soup gets its texture and its rich flavor from roasted tomatoes, onions and garlic. This is perfect lunch for a rainy summer day. Best of all, it only takes a sheet pan, a blender, and a pot.
Ingredients
- 4 lbs. roma tomatoes, cut in half lengthwise
- 1 medium yellow onion, sliced thinly
- 3-4 large garlic cloves, unpeeled
- 1 tbsp olive oil
- ¾ cup nondairy creamer
- ¾ to 1 cup water or low sodium vegetable broth
- 2 tbsp fresh basil, chopped and divided
- 2 tbsp fresh oregano, chopped and divided
- 2 tbsp fresh thyme, chopped and divided
- ¼ cup of chopped, oil-packed sun-dried tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp red miso
- 1 ½ tbsp tomato paste
- 2 tsp brown sugar or coconut sugar
- Salt and pepper to taste
Instructions
- Preheat oven to 375˚F / 190˚C.
- Cut tomatoes in half and place them seed side up on a large rimmed baking sheet.
- Cut the ends off of the garlic cloves, leaving skins on, and lay them on a small piece of aluminum foil. Brush the garlic with a touch of olive oil and sprinkle with some salt and pepper and wrap in foil.
- Roughly chop onion and place in the corner of the baking sheet. Everything's going into the blender, so you don't have to chop the onion finely.
- Use a basting brush to coat the tomatoes and onions with olive oil or give them a healthy drizzle. Sprinkle tomatoes and onions with salt and freshly cracked black pepper. Sprinkle half of the chopped herbs over the tomatoes. Roast for 25 minutes, stirring the onions once or twice during roasting.
- After roasting, open foil to let garlic cool for a few minutes, and then pop garlic out of skins.
- Add the roasted tomatoes, onion, and garlic to a high-speed blender, making sure to pour all of the juices on the roasting pan into the blender. Add the creamer, the other half of the herbs, sun dried tomatoes, red wine vinegar, red miso, tomato paste, and brown/coconut sugar and ¾ - 1 cup of water and blend until smooth and creamy.
- Pour into a large soup pot and let simmer for 10-15 minutes, stirring a few times, until warmed. Taste and adjust salt and pepper if desired.
Notes
Serving suggestions: This soup is a match made in heaven with grilled cheese.
Be sure to add the drippings from the tomatoes and onions to the blender. Extra flavor!
Dried herbs have a much more intense flavor than fresh herbs, so if you have to use dried herbs, cut the listed quantities in half.
Store in an airtight container and enjoy within 2-3 days. You can also freeze and enjoy within a few months.
- Category: Soup
- Method: Oven
- Cuisine: American
Keywords: creamy vegan tomato soup
Let us know what you think!