Description
A soul-warming roasted tomato soup layered with smoky, sweet, and tangy flavors—perfectly adaptable to creamy, dairy-free, or global twists.
Ingredients
2 lbs ripe tomatoes (Roma or vine)
1 large yellow onion
6 garlic cloves
1 red bell pepper (optional)
2 cups low-sodium vegetable broth
2 tbsp olive oil
Fresh basil, thyme (for garnish)
Heavy cream (optional) or oat cream
Optional: balsamic vinegar, nutritional yeast
Instructions
1. Preheat oven to 400°F. Line a baking tray.
2. Halve tomatoes and pepper, quarter onion, and leave garlic in skins. Drizzle with olive oil, season, and roast for 30 minutes.
3. In a soup pot, heat 1 tbsp olive oil. Add roasted onion and bell pepper. Squeeze roasted garlic into pot and cook 2-3 minutes.
4. Add tomatoes and juices, then broth and torn basil. Simmer for 15 minutes.
5. Blend until smooth. Adjust seasoning.
6. Stir in cream or dairy-free alternative and heat for 2 more minutes.
7. Serve with grilled cheese or toast.
Notes
For less acidity, add a pinch of baking soda while simmering.
No need to peel tomatoes—skins blend smoothly.
Use San Marzano canned tomatoes if fresh aren’t available.
Cashews or coconut milk work well for dairy-free creaminess.
Add smoked paprika or harissa for extra depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted tomato soup, dairy-free tomato soup, creamy tomato soup, vegan soup