Flavorful, hearty, and satisfying, this Vegan Creamy Roasted Tomato Soup is perfect for chilly autumn days. Made with 10 ingredients and ready in less than hour. Great with a vegan grilled cheese sandwich!
One of my most favorite things to eat when I was little was tomato soup and grilled cheese. Although back then it was the canned stuff, you know the watery stuff with heaps of salt added? Yeah, not the healthiest or even the tastiest. Thankfully, I know better now so today I'm bringing you my healthier and way tastier version of the classic kid friendly soup.
This Vegan Creamy Roasted Tomato Soup is everything you want in a good tomato soup, it's flavorful, hearty, and totally satisfying plus it's super simple to make.
Ingredients
I like to add as many vegetables as I can into the meals I make for my family and soups, especially blended ones, are a great place to do this. So, for this tomato soup I added carrots which have a natural sweetness to balance the acidity of the tomatoes without adding sugar while also upping the veggie factor. The result is a perfectly balanced, nutrient dense soup the kids are sure to love.
And to make this soup appealing to adults too, I make a quick cashew cream to swirl in for extra richness and flavor. All you need is softened cashews blended with water until creamy.
- roma tomatoes
- grape tomatoes
- onion
- carrots
- garlic
- vegetable broth
- olive oil
- salt & pepper
- basil
See recipe card for quantities.
Instructions
This soup is very easy to make. Start by roasting the vegetables until tender and lightly browned. Then blend until smooth and creamy. You can use a blender or immersion blender to do this. If you prefer a very smooth texture pour the soup through a fine mesh strainer to remove any seeds and pulp. Top the soup with cashew cream or serve it up with a vegan grilled cheese.
There's just something so comforting about a bowl of warm, delicious tomato soup and a grilled cheese sandwich for dipping on a chilly day, am I right? And there are some really awesome vegan cheeses becoming more widely available. We like Follow Your Heart Slices, the provolone, smoked gouda, American style slices are all really delicious and Chao Creamy Original Slices.
Equipment
You will need a blender or immersion blender to make this recipe. You may also need a fine mesh strainer if you prefer a very smooth soup.
Storage
Allow soup to cool completely and transfer to a lidded container before refrigerating. Good for 3-4 days.
To freeze: Cool soup completely and transfer to a freezer safe container or bag leaving bit of space at the top for expansion. Label before placing in the freezer. Good for 2-3 months. When ready to eat, thaw in the refrigerator the day before. Then heat thawed soup in pot on the stove top until warmed through.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Creamy Roasted Tomato Soup
Equipment
- blender or immersion blender
Ingredients
- 1 lb roma tomatoes, halved
- 1 pint grape tomatoes
- 1 small onion, quartered
- 2-3 carrots, cut into sticks
- 3 large garlic cloves
- 1 tbsp olive oil
- ½ tsp salt + more
- ¼ teaspoon pepper + more
- 1 ½ cup vegetable broth
- ½ tsp dried basil or 1 teaspoon fresh
Cashew Cream:
- 1 cup cashews, soaked overnight and drained Quick soak by boiling cashews for about 15 minutes.
- ½ - ¾ cup water, depending on desired thickness
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place all tomatoes, carrots, onion, and garlic on baking sheet, drizzle with olive oil and a dash of salt and pepper.1 lb roma tomatoes, halved , 1 pint grape tomatoes , 1 small onion, quartered , 2-3 carrots, cut into sticks , 3 large garlic cloves, 1 tablespoon olive oil , ½ teaspoon salt + more, ¼ teaspoon pepper + more
- Roast for 30-35 minutes until softened and slightly browned.
- Transfers roasted tomatoes and veggies to a blender and add broth. Blend until smooth.1 ½ cup vegetable broth
- Transfer soup to a sauce pan on the stove and add salt, pepper, and basil. Simmer for about 10 minutes.½ teaspoon dried basil or 1 teaspoon fresh
- Pour through a fine mesh strainer to remove any seeds for a smoother texture, if desired.
- Serve immediately with a drizzle of cashew cream and a grilled cheese, if desired.
Cashew Cream:
- Combine soaked cashews and water and blend until creamy. Add more water to thin to desired consistency.1 cup cashews, soaked overnight and drained, ½ - ¾ cup water, depending on desired thickness
Did you make this recipe? Let me know!