This Easy Homemade Roasted Tomato Soup is the perfect healthy, low-fat soup that’s easy to make and so creamy! Make it vegan and dairy-free!
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Raise your hand if you’ve got a garden going this year! I’m not much of a gardener (that’s the understatement of the summer – I can barely keep houseplants alive…), but thankfully my mom came for a visit this spring and helped me plant our garden, so we’ve got delicious tomatoes flourishing, along with bell peppers, kale and lots of gorgeous flowers in our window boxes. There’s almost nothing better than garden-fresh homegrown tomatoes and this Easy Homemade Roasted Tomato Soup is possibly the best and easiest way to enjoy all those seasonal tomatoes!
If you’ve been a reader of mine for awhile you know how much I love making homemade soup. We actually can’t buy canned soup where we live so homemade isn’t only better, it’s all we’ve got! My husband is a HUGE fan of tomato soup, but he also has a dairy-allergy, so I developed this recipe years ago as a way for him to enjoy his favourite soup with a dairy-free twist! Of course you can always add dairy if you prefer (all the instructions for substituting are in the recipe card at the end of this post!)! This is our go-to tomato soup recipe and it’s a family favourite – I’ve made it with heavy cream, half and half, evaporated milk, coconut milk and even my new favourite dairy-free ingredient – oat cream! It’s all delicious, so make it to your tastes!
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I hope you love this Easy Homemade Roasted Tomato Soup as much as we do! Let me know in the comments below, what’s your favourite way to use garden fresh tomatoes this time of year? I’d love to know!
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Recipe Video
Watch the video below to see exactly how I make this healthy warm meal. You can find more delicious recipe videos on my YouTube channel
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Easy Homemade Roasted Tomato Soup
Recipe: Equipment
Recipe: Ingredients
- 12 fresh, ripe tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced or pressed
- 1 large onion, diced
- 1/2 teaspoon sea salt
- 2 teaspoons dried basil
- 2 cups vegetable stock
- 1 cup evaporated milk, half and half, coconut milk, or oat cream
- extra evaporated milk, half and half, coconut milk, or oat cream for garnish
- fresh basil leaves, chopped, for garnish
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Add the halved tomatoes to a large baking sheet, cut sides up. Drizzle with the olive oil and sprinkle with the sea salt.
- Roast for 45 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
- In a large pot over medium heat, heat the olive oil and then add the garlic, onion, salt and dried basil, cooking until the onions are soft and the mixture is fragrant.
- Add the roasted tomatoes after they're removed from the oven, along with all their juices.
- Break up the tomatoes and stir them together with the onion mixture.
- Stir in the vegetable stock and let the soup simmer for about 10-15 minutes, stirring occasionally.
- Add the evaporated milk, half and half, coconut milk OR oat cream (whatever dairy or dairy-alternative you choose!), and blend until smooth.
- Using an immersion blender is convenient, however for the best, smoothest results use a high-powered blender. This will yield an ultra-smooth soup.
- Serve with a drizzle of cream (or cream alternative) and freshly chopped basil.
Recipe: Notes
Storage Instructions
This recipe is great for meal prep and can be made up to 3 days ahead of time and stored in the fridge. Reheat well before serving.Freezer Instructions
This recipe freezes well and can be stored in an airtight container in the freezer for up to 2 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ll be trying this as soon as our tomatoes are in season! Great recipe!!
Thanks Dan! Hope you love it!
This would be perfect with grilled cheese!
That sounds yummy!
This looks incredibly good!!! Homemade is always better!
Thanks Meg!
Made this recipe tonight with very minor adjustments. Simply added more spices to the tomatoes while they roasted; white pepper, paprika, onion and garlic powder, salt, and mixed black/green/red pepper. Added a bit of fresh basil into the stock as well and let that cook together with the milk. Took out the basil just before blending. Came out perfect; savory, rich, creamy. Amazing!
So glad you enjoyed the recipe! Thanks for taking the time to leave a comment!
I made this today but didn’t have veg stock on hand so replaced with water. Big mistake! I think the stock adds a ton of flavour. I also had to add more salt, pepper and basil to bring out the flavour. Definitely a keeper though!
The stock definitely makes a BIG difference! Glad you still enjoyed it!
Thank you for sharing such a delicious recipe. I made it with your exact instructions and it turned out perfect. A great recipe for this cool, rainy Fall day.
So glad you loved it! 🙂
Hi There
I only have cherry tomatoes from my garden. Is 3 lbs about right.
Yes, that will be fine 🙂
Delicious but I made some changes by adding 1TBS of flour to add creaminess, I don’t have vegetable broth so I dissolved chicken bouillon in 2 cups of warm water, bottom line it’s a great recipe.
Thanks so much for your feedback Riena!!🙂
What is one serving size?
It’s about one cup! Enjoy😊
It’s about one cup. Enjoy! 😊