I love making Roasted Tomato Soup using ripe tomatoes, fresh onion and garlic. Olive oil and splash of coconut milk blend with vegetable broth and salt for a unique twist on a beloved family recipe. Each spoonful celebrates the natural flavors of tomatoes and basil in a light, satisfying dish.

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I’ve been experimenting in the kitchen lately and came across this amazing creamy roasted tomato soup that I just had to share. I used 8 medium tomatoes that I roughly chopped up, and they turn out so flavorful when roasted with 3 tablespoons of olive oil.

I also tossed in a large yellow onion, roughly chopped, and four garlic cloves minced to add a punch of flavor. The base of the soup comes from 2 cups of vegetable broth, salted to perfection with a teaspoon of salt and a half teaspoon of pepper.

For that creamy twist, I stirred in a half cup of unsweetened coconut milk, which really transforms the dish. Sometimes I add a pinch of red pepper flakes if I feel like a little kick and finish it off with fresh basil for garnish.

This soup is an easy, fun twist on classic tomato recipes that anyone can enjoy even if you’re into vegan or paleo diets. Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because it has a unique flavor from the roasted veggies. The tomatoes, onion, and garlic get charred just right in the oven which makes the soup taste deep and rich.

I also love that it’s really simple to put together. I mean, you just toss everything on a tray, roast it, then blend it with some broth and coconut milk for that creamy touch. Even if you mess up a bit, it still turns out great!

Another reason is that it’s super versatile. If i want it thinner I can add more broth and if i want it creamier, a splash more coconut milk does the trick. It’s perfect for tweaking to suit my taste.

Lastly, it’s my go-to comfort food. It’s warm, totally healthy since it’s vegetarian and vegan friendly, and even if i try to improvise, the flavors never disappoint.

Ingredients

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Tomatoes: They bring natural sweetness and a bit of acidity, plus lots of vitamins and fiber.
Olive oil: Adds a neat dose of healthy fats that help blend flavors, giving the soup a smooth texture.
Onion: Provides a rich and slightly sweet base flavor, and is also packed with fiber.
Garlic: Offers a bold, spicy kick along with antioxidants that help boost your immune system.
Coconut milk: Gives the soup a creamy, dreamy texture while adding a subtle nutty sweetness.

Ingredient Quantities

8 medium tomatoes, roughly chopped or halved

3 tablespoons olive oil

1 large yellow onion, roughly chopped

4 garlic cloves, minced

2 cups vegetable broth (use more if you like a thinner soup)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper (or more if you like it spicy)

1/2 cup unsweetened coconut milk or your favourite vegan cream for that extra creamy texture

Optional 1/4 teaspoon red pepper flakes if you want a little kick

Optional a handful of fresh basil leaves for garnish

How to Make this

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1. Preheat your oven to 400°F and get everything ready before you start.

2. In a large bowl, toss the tomatoes, chopped onion and minced garlic with the olive oil, salt, and pepper. If you are using red pepper flakes for a kick, add them here too.

3. Spread the veggies out evenly on a baking sheet and roast them for about 25 to 30 minutes until they are soft and a bit charred on the edges.

4. While the veggies are roasting, warm the vegetable broth in a large pot over medium heat so it’s ready to use later.

5. Once the vegetables are done, carefully transfer them into the pot with the warmed broth.

6. Let the mixture sit for a minute and then blend it using an immersion blender until you get a smooth consistency. If you dont have an immersion blender, cool it a bit and blend in batches in a regular blender.

7. Stir in the unsweetened coconut milk giving it a good mix so the soup gets its creamy texture.

8. Taste and adjust the salt and pepper if needed then let the soup warm through on low heat.

9. Serve hot in bowls and if you like, sprinkle a handful of fresh basil leaves on top as garnish.

10. Enjoy your delicious creamy roasted tomato soup with your family and friends.

Equipment Needed

1. Oven (preheat and roast the vegetables)
2. Large Mixing Bowl (for tossing tomatoes, onion, garlic, and seasonings)
3. Cutting Board and Knife (for chopping the tomatoes and onion, and mincing garlic)
4. Baking Sheet (for even roasting of the veggies)
5. Large Pot (to warm the broth and combine with roasted vegetables)
6. Immersion Blender or Regular Blender (for pureeing the soup)
7. Measuring Cups and Spoons (for accurate ingredient portions)
8. Soup Bowls and Ladle (for serving the finished soup)

FAQ

Q: Can I use different types of tomatoes?

A: Sure thing, but just remember that different tomatoes may have slightly different flavours and water content which could affect the soup's texture.

Q: How do I know when the tomatoes are properly roasted?

A: They should look soft and start to get a bit charred around the edges. If they still feel too firm, give them a few extra minutes.

Q: What if I dont have coconut milk?

A: No worries, you can swap it for any vegan cream you like or even dairy cream if you prefer. It’ll still turn out delicious.

Q: Can I make this soup ahead of time?

A: Yep, this soup holds up well in the fridge for up to 3 days. Just heat it up gently and if it thickens too much, add a splash of vegetable broth.

Q: Do I have to blend the soup completely?

A: Not at all, you can blend it smooth for a creamy texture or leave some chunks if you like a bit of bite.

Creamy Roasted Tomato Soup Recipe Substitutions and Variations

Instead of 3 tablespoons olive oil, you can use 3 tablespoons of sunflower oil or even canola oil if you don’t have olive oil lying around. They work just fine in a pinch.
If you dont have a large yellow onion, try using a red onion or even a white onion. They might change the flavor a bit but will still make the soup tasty enough.
If you dont have unsweetened coconut milk, you can swap it out with almond milk or even cashew cream to keep that creamy texture in your soup.
For that optional bit of heat from red pepper flakes, if you’re out, a pinch of cayenne pepper will do the trick without overpowering the dish.

Pro Tips

1. Make sure the veggies are spread out real even on the sheet so they roast evenly; if some parts are bunched up they might burn while others stay undercooked.
2. Warm the broth while the veggies are roasting; this helps keep the temperature steady so the soup doesn’t cool down too fast when you blend everything together.
3. If you have to use a regular blender, let the roasted veggies cool for a bit and be careful while blending in batches so you dont end up with a hot mess that could spill over.
4. After you mix in the coconut milk, taste the soup and adjust the salt and pepper if needed; sometimes a little extra seasoning can really make that creamy flavor pop.