This vegan tomato soup with herbs and roasted vegetables is the perfect comfort food for a cold evening! Creamy and with a deep, savory flavor, it’s great served with grilled cheese. Also super easy to make with simple ingredients!
I’ve had this roasted tomato soup on repeat, and I don’t plan on slowing down my tomato soup consumption any time soon. It’s everything you would want in a soup! It’s rich and creamy despite being dairy-free, savory, and full of tangy flavors. I can guarantee that everyone will love this meal, whether vegan or not.
Roasting tomatoes, red pepper and red onion with garlic and spices creates the most unbelievable flavor profile. Aside from that, you need just a handful of simple ingredients. And while roasting the vegetables takes a while (totally worth it, though!) you need just a handful of simple, plant based ingredients. I’d recommend making a huge batch and having dinner ready to go for a couple of days.
How to make the best vegan tomato soup
Roast the vegetables
Start by preheating the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish (any shape will work). Next, add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together.
Blend the soup
Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, salt, pepper and fresh coriander. Blend until smooth.
Warm up and serve
Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more. Now it’s time to serve and enjoy!
Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.
Recipe
Equipment
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Conventional oven
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Baking dish
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Blender or food processor
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Saucepan
Ingredients
- 1 ½ lbs tomatoes chopped
- 3 tbsp olive oil
- 2 medium red bell peppers de-seeded and chopped
- 2 large red onions chopped
- 4 cloves garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 2 ½ cups vegetable stock
- ½ tsp black pepper
- 1 cup fresh cilantro tightly packed
- 1 cup vegan cream
Instructions
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Preheat the oven to 180 degrees C/350 degrees F and drizzle some olive oil to the bottom of a large baking dish.3 tbsp olive oil
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Add the tomatoes, red pepper, onion and garlic cloves on top of the olive oil and mix them together. Then, season with onion powder, paprika, dried thyme and ½ tsp salt.1 ½ lbs tomatoes, 2 medium red bell peppers, 2 large red onions, 4 cloves garlic, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried thyme, 1 tsp salt
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Drizzle some more olive oil on top or spray with cooking spray, and bake in the preheated oven for an hour, until the vegetables are softened and caramelised.
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Transfer the roasted vegetables to a blender or a food processor. Add the other ingredients, which are vegetable stock, the rest of the salt, pepper and fresh cilantro. Blend until smooth.1 tsp salt, 2 ½ cups vegetable stock, 1 cup fresh cilantro, ½ tsp black pepper
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Pour the soup into a large saucepan over a medium heat. Allow to reach a light simmer, then stir in vegan cream and stir for a couple of minutes more.1 cup vegan cream
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Serve the soup immediately, or store in an airtight container for up to 4 days, reheating on the stove or the microwave.
