Roasted Tomato Soup Recipe (Vegan, Creamy & Flavorful)

I know it sounds strange, but I don’t usually love tomatoes or tomato soup — yet this vegan roasted tomato soup won me over. Roasting the tomatoes with garlic, onion and carrots concentrates their flavor and, when blended, creates a naturally creamy, comforting soup. Toss the vegetables with olive oil, salt and pepper, roast until caramelized and juicy, then blend with broth (and a splash of white wine if you like) for a soup that’s sweet, tangy and satisfyingly savory. It’s perfect with a grilled cheese—try it with my Vegan French Onion Grilled Cheese for an indulgent pairing.

What You Need For This Cozy Soup:

Tomatoes: I used a mix of grape tomatoes and mini heirlooms for sweetness and depth.
Garlic and Onion: Essential aromatics for a flavorful base.
Carrots: Add natural sweetness and body to the soup.
Olive Oil: For roasting and developing caramelization.
Vegetable Broth and White Wine: The broth makes the soup, and a splash of wine adds brightness (optional).
Fresh Thyme: Adds a lovely herbaceous note.

This roasted tomato soup is simple to make but full of flavor. Roasting the tomatoes and including carrots sets it apart from ordinary tomato soups — the caramelized edges and concentrated juices bring sweetness and depth, while blending produces a silky, creamy texture without dairy. It’s especially comforting in the colder months and pairs beautifully with grilled cheese. If you’re looking for more vegan soups this season, other favorites include Vegan White Lasagna Soup, Vegan Creamy Sausage and Potato Soup, and Vegan “Chicken” Tikka Masala Soup.

Why Should You Make This Soup?

Uses simple, easy-to-find ingredients.
Comes together quickly and requires minimal hands-on time.
Delivers sweet, tangy and savory flavors with a naturally creamy texture.
Pairs perfectly with vegan grilled cheese sandwiches.
Works especially well alongside a Vegan French Onion Grilled Cheese.

Vegan Roasted Tomato Soup

Print Recipe

This creamy roasted tomato soup is simple, but totally delicious.

Course Main Course, Side Dish, Soup

Prep Time 5

Cook Time 40

Total Time 45

Servings 4

Calories 139

Author Lauren Boehme Hartmann

Ingredients

2 1/2 Pounds (40 oz.) Tomatoes (grape and mini heirloom)
6 Cloves Garlic
1/2 a Sweet onion, chopped
2 Large Carrots, halved
3 Tablespoons Olive oil
Salt and pepper, to taste
4 Cups Vegetable broth
1/4 Cup White wine (Pinot Grigio, optional)
2 Sprigs Fresh thyme
Cashew cream for garnish (optional)

Instructions

Preheat the oven to 450°F (230°C).
Arrange the tomatoes, garlic, chopped onion and halved carrots on a large sheet pan.
Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast for 20–25 minutes, until the vegetables are soft, browned and juicy.
Transfer the roasted vegetables and any pan juices to a large soup pot.
Warm over medium heat, then add the vegetable broth, white wine (if using) and thyme. Simmer 10–15 minutes, stirring occasionally, to let flavors meld and to cook off the wine.
Season to taste with salt and pepper. Remove the thyme sprigs.
Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches. If using a blender, vent the lid and cover with a towel to release steam safely.
Return the blended soup to the pot, keep warm over low heat, taste and adjust seasoning as needed.
Serve hot, garnished with a swirl of cashew cream if desired, and enjoy with your favorite vegan grilled cheese.

Notes

Serve with a grilled cheese for a classic combo. The recipe author recommends the Vegan French Onion Grilled Cheese for an extra-special meal.

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