Go Back
+ servings
Print Pin
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)

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

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • 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.
  • 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

This soup freezes well, and keeps in the fridge for 3 days and the freezer for 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