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A warm and hearty roasted tomato soup made with simple ingredients. Fresh tomatoes roasted until caramelized, fresh basil, garlic, and onion make a really comforting and flavorful soup that’s perfect enjoyed with crusty bread.

THIS ROASTED TOMATO SOUP IS

• Super comforting and hearty
• Made of a few key ingredients!
• Perfect to make in big batches
• Great served with crusty bread!

INGREDIENTS YOU’LL NEED TO MAKE THIS SOUP

You’ll find the full detailed recipe in the recipe card below! 🙂

FOR THE SOUP

• 1.5 lbs ripe tomatoes small to medium
• 1 garlic top part sliced
• Salt and pepper to taste
• 1/2 small white onion diced
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp vegan butter
• 1 cup vegetable stock or water see notes
• 1 tbsp white miso paste
• 1-2 tsp sugar to counter acidity
• Fresh sweet basil chopped

TO SERVE

• Drizzle of olive oil
• Fresh basil chopped

STEPS TO MAKE THIS SOUP

ROAST THE TOMATOES AND GARLIC

• Preheat your oven to 350F/180C.
• Slice the tomatoes in half (or in quarters if using large tomatoes). Place the tomatoes on a lined baking tray (I used parchment paper).
• For the garlic, I sliced off the top part to reveal the cloves.
• Place the garlic with the tomatoes.
• Generously salt the tomatoes and garlic. Add ground pepper.
• Drizzle a generous amount of olive oil on the garlic and on the rest of the tomatoes. You can also slice the onion and place it on the tray. I prefer to sauté it in butter in the pot before mixing it with the tomatoes to blend.
• Place the tray in the oven. Bake for 40-45 minutes or until the tomatoes have caramelised and the garlic is soft.

PREPARE THE SOUP

• While the tomatoes are roasting in the oven, heat a dutch oven or pot over medium heat. Add the vegan butter. Once melted, add the diced onion and cook until it slightly charred. Turn off the heat.
• Press the garlic to remove the cloves.
• Add the onion into the blender along with the tomatoes and roasted garlic. Pour the vegetable stock or water and miso paste.

• Blend everything until smooth or depending on your desired consistency – I prefer mine with small chunks.
• You can also use an immersion blender if you have one so you can simply blend everything in the pot.
• Heat to soup at medium heat and season with salt, pepper, and sugar to taste. Mix in the chopped fresh basil.

SERVE AND ENJOY!

• Mix well. Taste the soup and adjust to your desired taste.
• Serve with a drizzle of olive oil and fresh basil. Enjoy while hot!

MORE COZY SOUP RECIPES YOU’LL LOVE

• Sundubu Jjigae (Korean Soft Tofu Stew)
• Chinese-Style Corn Soup
• Tom Yum Soup
• Cheesy Potato and Broccoli Soup
• Sopas (Filipino Macaroni Soup)
• Vegan Chili Sin Carne
• Tantanmen (Vegan Ramen)
• Peanut Satay Noodle Soup
• Shoyu Ramen

Looking for more vegan recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Roasted Tomato Soup

5 from 2 votes

A warm and hearty roasted tomato soup made with simple ingredients. Fresh tomatoes roasted until caramelized, fresh basil, garlic, and onion make a really comforting and flavorful soup that’s perfect enjoyed with crusty bread.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Side Dish, Soup, Soups, Starters

Cuisine American, Fusion, Italian

Servings 2 servings

Calories 229 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

SOUP

• 1.5 lbs ripe tomatoes , small to medium
• 1 head garlic , top part sliced
• Salt and pepper to taste
• 1/2 small white onion diced
• Salt and pepper , to taste
• 2 tbsp olive oil
• 1 tbsp vegan butter
• 1 cup vegetable stock or water , see notes
• 1 tbsp white miso paste
• 1-2 tsp sugar , to counter acidity (adjust to taste)
• Fresh sweet basil , chopped

TO SERVE

• Drizzle of olive oil
• Fresh basil chopped

Instructions

 

• Preheat your oven to 350F/180C.
• Slice the tomatoes in half (or in quarters if using large tomatoes). Place the tomatoes on a lined baking tray (I used parchment paper).
• For the garlic, I sliced off the top part to reveal the cloves.
• Place the garlic with the tomatoes.
• Generously salt the tomatoes and garlic. Add ground pepper.
• Drizzle a generous amount of olive oil on the garlic and on the rest of the tomatoes. You can also slice the onion and place it on the tray. I prefer to sauté it in butter in the pot before mixing it with the tomatoes to blend.
• Place the tray in the oven. Bake for 40-45 minutes or until the tomatoes have caramelised and the garlic is soft.
• While the tomatoes are roasting in the oven, heat a dutch oven or pot over medium heat. Add the vegan butter. Once melted, add the diced onion and cook until it slightly charred. Turn off the heat.
• Press the garlic to remove the cloves.
• Add the onion into the blender along with the tomatoes and roasted garlic. Pour the vegetable stock or water and miso paste.
• Blend everything until smooth or depending on your desired consistency – I prefer mine with small chunks.
• You can also use an immersion blender if you have one so you can simply blend everything in the pot.
• Heat to soup at medium heat and season with salt, pepper, and sugar to taste. Mix in the chopped fresh basil.
• Mix well. Taste the soup and adjust to your desired taste.
• Serve with a drizzle of olive oil and fresh basil. Enjoy while hot!

WATCH Video

Notes

VEG STOCK OR WATER

• If you opt to use vegetable stock, you can start with 1/2 tbsp white miso paste and lessen the salt depending on how seasoned your stock is.

NUTRITIONAL INFO

Serving: 1serving | Calories: 229kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 806mg | Potassium: 870mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3092IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 1mg

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