Creamy Roasted Tomato Soup (Vegan)

Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-autumn lunch or dinner.
Prep time: 10 minutes
Cooking time: 50 minutes
Total: 1 hour
Servings: 6
Ingredients: 
  • 7 Tomato (sliced into quarters)
  • 2 Yellow Onion (coarsley chopped)
  • 4 Garlic (cloves, peeled)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 1/2 cups Vegetable Broth
  • 1 tbsp Thyme
  • 1 tsp Oregano
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Apple Cider Vinegar
  • 1/2 cup Basil Leaves (chopped)
  • 1/2 cup Full-Fat Coconut Milk
  • 1/2 tsp Black Pepper, Freshly Ground (to taste)
  • 3/4 tsp Sea Salt (to taste)
  • 1/2 cup Baby Spinach (chopped)

Method: 

  1. Preheat the oven to 410ºF (210ºC). Toss your tomatoes, onion and garlic cloves in olive oil and season with sea salt and pepper. Place on large parchment-lined baking sheet and bake for 40 to 50 minutes.
  2. In the mean time, add your vegetable broth, thyme, oregano, cayenne pepper, basil leaves and apple cider vinegar to a large stock pot. When your veggies are done roasting also add them to you
    r stock pot. Stir in the coconut milk.
  3. Transfer mixture to blender and blend in batches until pureed. Ensure you leave a place for the steam to escape to avoid the lid bursting off during blending.
  4. Transfer pureed soup back to stock pot and warm through over low heat. Serve topped with chopped spinach, a drizzle of extra coconut milk and a slice of bread for dipping.

Happy Cooking,

Noeleen x

Creamy Vegan Roasted Tomato Soup

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