Roasted Fresh Tomato Soup

I got a little carried away at the farmer’s market last week and found myself with too many tomatoes. I didn’t really feel like making the obvious thing (pasta sauce) so I decided to hunt for a tomato soup recipe instead.

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

While my mom made many wonderful homemade soups for us growing up (like this one, and this one), I don’t remember her ever making tomato soup from scratch. And until now, I hadn’t either. So when I came across this one on the Food Network, I chose it because it used fresh tomatoes (as opposed to canned), sounded really delicious and would be easy to make vegan.

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

I really like the fact that you roast not only the tomatoes, but the onions and garlic too. The smell of everything roasting is divine! But it’s the bright orange color and rich taste of the finished soup that is really amazing. It’s definitely a “keeper” for this household!

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

Notes

  • The original recipe said to toss the veggies in 1/2 cup of olive oil before roasting, but I only used 1/4 cup and it was more than enough. I also poured all of the roasting juices into the stock pot as well, so that’s included in the directions below.
  • If you want to make this really decadent, you could serve it with a splash of cashew cream or vegan sour cream.
  • This recipe can be easily doubled or tripled, and it is very freezer-friendly. Why not make extra and pack it away for those cool fall/winter months?

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

Updates

August 21, 2012 – I’ve decided that this is even better with more tomatoes and less vegetable stock, so my revised recipe appears below.

4.9 from 11 reviews
Roasted Fresh Tomato Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4-6
Ingredients
  • 3 pounds fresh tomatoes (about 4 cups, halved)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 cups vegetable stock
  • 2 bay leaves
  • Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
Instructions
  1. Preheat oven to 450F/230C.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
  3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
  4. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
  5. Garnish in bowl with chopped fresh basil or cilantro.
Notes
Modified from "Roasted Tomato Soup" recipe, FoodNetwork.com

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

58 Comments

  1. Debbie says:

    This looks really good! I’m always looking for new ways to use tomatoes, this is going on my “to-make list”.

    Btw, I love your blog! I don’t comment much (sorry…), but I really like your fresh and upbeat style. Thanks for sharing!!

    Reply
    • vegangela says:

      Hi Debbie, THANKS so much for the comment, I know how busy everyone is these days so I really appreciate it! This soup is so good, I’m going to double it next time as we ate this all in one day! :)

      Reply
    • julie says:

      Angela….thank you so much for this delicious recipe! I followed the recipe exactly, with the exception of the type of tomatoes. I had an over abundance of heirloom tomatoes in my garden, so I chopped and roasted them. This recipe was absolute perfect! I don’t say that often. I enjoy your blog, too.

      Reply
      • vegangela says:

        Thanks for the kind words Julie. I’m so glad you liked the soup, it’s one of my favorites!

        Reply
  2. Mariah says:

    Can’t wait to try this! Thanks, and I <3 your blog page. :)

    Reply
    • vegangela says:

      Thank you SO much! I really appreciate the feedback! :)

      Reply
  3. Linda says:

    *drool*

    Reply
    • vegangela says:

      Haha, thanks Linda! It was by far one of the best soups I’ve ever had. The smell of the veggies roasting was divine! :)

      Reply
  4. LaurenR says:

    Do you need to peel the tomato? I really hate doing that but there is nothing worst than tomato skin in a smooth tomato soup.

    Reply
    • vegangela says:

      Hi Lauren – I have a pretty decent stick blender, and the skins haven’t been an issue. I did notice a few tomato seeds though, so if that’s an issue for you, you may want to pass the soup through a fine sieve before serving.

      Reply
  5. jo says:

    Am off to kitchen now to make this soup.

    Reply
    • vegangela says:

      Hi Jo – Awesome, let me know what you thought of it :)

      Reply
  6. Corina says:

    Thanks Angela – this is so easy and delicious. I used tomatoes from my own garden and am on my second batch this week! FOr the second batch I used yellow tomatoes and it it so yummy and sweet.

    Reply
    • vegangela says:

      Hi Corina – So glad you liked it. I agree, it’s so darn delicious considering the effort. Perfect for tomato season and yellow tomatoes would be so yummy (and beautiful). It freezes really well too, so make a bunch if you have lots of tomatoes :)

      Reply
  7. This soup looks lovely – I bet the whole house smells great when you make it!

    Reply
    • vegangela says:

      It does! That’s one of the best parts of making this. But I’m loving your recipe and going to try it soon too! Glad to be in touch :)

      Reply
  8. Kristin says:

    I love your blog – everything looks amazing, and what I’ve tried so far rocks :) Question about the soup – any chance you’ve tried freezing it? I’m thinking of making a huge batch with this season’s final tomatoes and saving it for the winter.

    Reply
    • Kristin says:

      PS: Ignore me – just saw the “freezer friendly” tag :P

      Reply
      • vegangela says:

        Hi Kristin! Glad to hear you’re liking my recipes. This soup is awesome for freezing! I have a freezer-full right now. I not only double it, I triple it! :)

        Reply
  9. Tara says:

    LOVE this soup! Made it for Christmas Dinner and everyone loved it. I doubled the recipe and we had the leftovers the next day. Next time I triple it!! I added some red pepper flakes when I made the soup for a little heat. Tossed in some zucchini when I reheated it and that was nice too. Can’t wait to have it again.

    Reply
    • vegangela says:

      Thanks for letting me know how much you liked it – it’s one of my all-time favorite soups. Take care!

      Reply
  10. Thomasine Curzon says:

    This soup is AMAZING!!! Do you happen to know roughly how many calories it is?

    Reply
  11. Jennifer says:

    great soup.!

    Reply
  12. Gillian says:

    Absolutely delist! Hot or cold!

    Reply
    • vegangela says:

      Agreed! I sometimes “drink” it straight out of the fridge :)
      So glad you liked it – thanks for taking the time to let me know!

      Reply
  13. Graeme Laird says:

    Making the soup right now as picked bag of very ripe tomatoes in the green grocer. So far so good and my expectations are high. I will strain through a sieve though after purée-ing the soup.

    Reply
    • vegangela says:

      Oh I hope you like it. Please let me know!

      Reply
  14. grace says:

    I made this and it was delicious ! Even my non vegan family loved it!

    Reply
    • vegangela says:

      I’m so glad to hear that! Thanks for taking the time to comment :)

      Reply
  15. Sarah says:

    This is brilliant! I hated tomato soup till I tried this!
    I’m now going grow tomatoes with this soup in mind!
    Yum!

    Reply
    • vegangela says:

      That’s so awesome. Yay!

      Reply
  16. Carolyn Lunn says:

    I threw in a can of lentils during the last 10 min. And prior to blending. Was pretty tasty!! Thanks for the recipe.

    Reply
    • vegangela says:

      Love the addition of lentils – will try that, thanks!

      Reply
  17. Cait says:

    Absolutely love this soup. Thank you very much for the recipe. I am still building up my list of Vegan recipes since my daughter became vegan and this is very high on my list. The last time I added a red pepper when I was roasting the tomatoes and that was great. I also added a few chopped up sun dried tomatoes. To answer a few previous comments – I never skin the tomatoes and it works out fine. We all love the soup.

    Reply
    • vegangela says:

      Hi Cait! Thanks for the feedback, I’m glad to hear it’s gone into regular rotation at your house too! I love the idea of adding red peppers and sun dried tomatoes. Will definitely do that next time!

      Reply
  18. Susan says:

    Thank you for this recipe! I seldom follow recipes, but do enjoy reading them, and thereby getting new ideas. I never thought to roast the veggies before making the soup!!! Weird, cuz I roast veggies all the time ~ they’re especially wonderful hot from the oven over a lovely green salad & drizzled with an agave/mustard citrus vinegar-ette! I’m staying with my daughter & her husband (in cold Utah ~ I’m from So. Cal!) and she has a huge bowl of tomatoes from her summer garden. We picked them green right before the first frost & they are all ripe now. Anyway, I’ve been thinking a rich, creamy tomato bisque would be perfect… I’ll roast the veggies then add to veggie stock & finish w/ a bit of coconut milk (lite). Thanks for the recipe! I’m enjoying your site. :)

    Reply
    • vegangela says:

      I know what you mean, I would have never thought to roast tomatoes for soup before, but it really makes such a difference, and the SMELL while they’re roasting with the onion and garlic is INCREDIBLE! I like the addition of coconut milk! Thanks for stopping by :)

      Reply
  19. JoAnn Green says:

    I LOVE this soup and have made it twice. I add half a cup of half and half to enrich it. Today I made it with tomatoes from my garden that I had frozen last summer. It STILL turned out great. Thanks for this recipe.

    Reply
    • vegangela says:

      Frozen tomatoes! That’s awesome, thanks for letting me know. You could use coconut milk instead of half and half next time. Healthier and vegan too! Thanks for taking the time to comment :)

      Reply
  20. mandi says:

    This was DELICIOUS! My soup came out really soupie/thin though and I like mine a bit thicker. Can you think of a way to make this a big more thick? Just thought I’d ask since you know all ;) Thanks!

    Reply
    • vegangela says:

      So you loved the soup! Feel-free to reduce the vegetable broth to 2 cups and see if that does it for you? Let me know :)

      Reply
  21. Eliot says:

    I had a glut of tomatoes from my vegetable garden and was wondering what to do with them. I searched for a while for recipes until I came across yours and thought it interesting enough to try. So glad I did. The flavours were amazing and even impressed my girlfriend who is hard to impress. I’ve shared this around to my friends and told them where to find your recipes. Thank you!

    Reply
    • vegangela says:

      It’s one of my all-time favorite soups so I’m glad to see how popular it’s become. Thanks for sharing my blog with your friends, and for taking the time to write :)

      Reply
  22. Kristin says:

    This soup is absolutely amazing!!! Everyone in my family just loves it and it was so easy to make. Thank you SO much for sharing your recipe!!

    Reply
    • vegangela says:

      Glad you all loved it, it’s a big hit here too. Thanks so much for writing :)

      Reply
  23. Bill Birtch says:

    I found myself with an overabundance of tomatoes yesterday so thought I’d try this and I’m glad I did. Absolutely delicious. I removed the skins before blending since they pretty much fall off after roasting anyway. I also added half a dozen basil leaves while the soup was simmering which was a nice touch. A couple more days and I’ll have enough tomatoes to make this again again, for freezing this time. Thanks for the recipe.

    Reply
    • One of my faves! Glad you liked it. Thanks for writing :)

      Reply
  24. JoAnnWVa says:

    This is one of my favorite soups. So good. I’ve made it with fresh tomatoes and have even used frozen ones in winter and it turns out great!!!! I’m not vegan so I add a little fresh cream. Could do greek yogurt too. Anyway, so glad you posted this. We love this soup.

    Reply
  25. JoAnnWVa says:

    Just made this yet again with my fresh tomatoes. Roasted them and now putting them in a big jar to freeze for winter. TThen I defrost and continue with the recipe. This soup is so amazing. Next time grilled cheese sandwiches with it. talk about comfort food. Thanks again and again for the deliciousness.

    Reply
    • That’s so smart! I must remember to do that. Thanks for taking the time to comment ;)

      Reply
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