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5 from 4 votes

Easy Homemade Roasted Tomato Soup

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!
Course Appetizer, Soup
Cuisine American, Dairy-free, Healthy, Vegan
Keyword Easy Homemade Roasted Tomato Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 104kcal
Author Chrissie (thebusybaker.ca)

Equipment

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
US Customary - Metric

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.

Video

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.

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 574mg | Potassium: 476mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1662IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 1mg