10 ingredients, minimal dishes and minimal effort easy vegan roasted tomato soup!
Yeah, you read that right. This homemade vegan tomato soup requires little to no effort, needs just 10 ingredients, and uses a total of 3 dishes (a tray, a blender and a pot). Could life get any better?
But that’s not all! Not only is this soup super easy to make, it’s also creamy, vegan, packed with flavor and super nutritious.
And unlike most soups that utilize cream or milk, this vegan tomato soup uses cashews to create creamy richness.
Overall, this tomato soup is truly the best of the best!
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Vegan Tomato Soup Ingredients
The best thing about this easy vegan tomato soup is that it needs just a few ingredients. Yep, just ten ingredients!
- Roma tomatoes – these are the best type of tomatoes for making sweet tomato soup.
- Carrots – yeah, sounds weird that a carrot would be in tomato soup, but it adds additional layers of flavor and sweetness to the soup. Trust me, add that carrot in!
- Garlic cloves
- White onion
- Cashews – to make the soup creamy.
- Basil – while I recommend using fresh basil, you can also use dried basil as well.
- Olive oil
- Salt and Pepper
- Water
How to Make this Roasted Homemade Tomato Soup
When I say that this oven roasted tomato soup requires minimal effort, I mean it! Just roast, blend and you’re done!
But to go more in depth, here’s exactly how to make this soup. Keep in mind that the full recipes with measurements are in the recipe card below.
- Start by preheating the oven to 450°F and line a baking tray with parchment paper.
- Score the top of the tomatoes across vertically and then across horizontally. This will ensure the tomatoes don’t burst while they’re cooking. Add these onto the baking tray.
- Next, chop the carrots and onion into large chunks and add onto the baking tray along with the garlic cloves. Drizzle over the olive oil and bake the veggies in the oven for 45 minutes. The tomatoes should look shriveled, and the onion should have started to burn around the edges — don’t worry it’ll make the soup taste extra yummy!
- Once the veggies are done, let them cool down for 10 minutes. Once cool, peel off the skin of the tomatoes — it’s easier to peel off the skin when the tomatoes are cooler.
- Then, add all of the veggies into a blender, along with the water, cashews, basil, salt and pepper. Blend on low, slowly ramping up the speed to high. Continue to blend on high for 3 minutes until the soup is super creamy and thick. Taste and adjust for salt.
- Pour the soup into a pot and heat until it’s nice and warm. I love serving this soup with a drizzle of olive and basil on top with a slice of Ezekiel or sourdough bread.
Tips and Tricks
I don’t have a ton of tips and tricks for this soup, mainly because this recipe is suppppper forgiving! That said, here are my top tips for making this creamy vegan tomato soup perfectly.
- Let the veggies cool: This is super important! If you try to peel the tomato skin off while the tomatoes are still piping hot it’ll be super difficult. The longer they cool, the easier it’ll be to take off the skin. Also, make sure to score the tomatoes, as it’ll make it easier to peel the skin off as well!
- Peel the skin off the tomatoes: On the subject of tomato skins, make sure you actually take it off. The skin tends to make the soup slightly bitter AND it’s hard for your body to digest.
- Add more salt than you think: I’ve found over the years that anything with tomatoes always needs more salt than you think. So feel free to be liberal with that salt as it’ll help bring out the flavors of the soup and make them shine.
How to Store this Soup
There are two ways you can store this soup, either in the fridge or the freezer.
- Fridge: I recommend just keeping the soup in the same pot that you cooked it in. That way it’s super easy to reheat when you want it. Just make sure to cover it tightly with a lid. It’ll keep for up to 4 days like this in the fridge.
- Freezer: Alternatively, you can store this roasted tomato basil soup in the freezer as a quick and easy dinner when you don’t have time to cook. Let the soup cool down completely before ladling a portion into a large ziploc bag. Seal the bag and place it in the freezer — it’ll keep like this for 3 weeks. When you’re ready to reheat the soup, let the bag of soup thaw on the counter until it’s runny again. Then add the soup into a pot and heat until it’s piping hot!
Even More Creamy Vegan Soup Recipes
Made This Recipe?
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Vegan Roasted Tomato Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 3 minutes
- Yield: 5 people 1x
- Category: Main Course, Soup
- Cuisine: American
Description
This homemade vegan tomato soup requires little to no effort, needs just 10 ingredients, and uses a total of 3 dishes. Best of all, it's rich, creamy and absolutely delish!
Ingredients
- 8 medium Roma Tomatoes
- 1 large White onion
- 1 large Carrot
- 5 cloves Garlic
- 3 tbsp Olive oil
- 3 cups Water
- ⅓ cup Cashews
- ¼ cup Fresh Basil, finely chopped
- 1 tbsp Tomato paste ((optional, for extra tomato flavor))
- 2 tsp Kosher salt or Pink Himalayan Salt ((add more as needed))
- 2 tsp Black pepper ((add more as needed))
Instructions
- Start by preheating the oven to 450°F and line a baking tray with parchment paper.
- Score the top of the tomatoes across vertically and then across horizontally. This will ensure the tomatoes don’t burst while they’re cooking. Add these onto the baking tray.
- Next, chop the carrots and onion into large chunks and add onto the baking tray along with the garlic cloves. Drizzle over the olive oil and bake the veggies in the oven for 45 minutes. The tomatoes should look shriveled, and the onion should have started to burn around the edges — don't worry it’ll make the soup taste extra yummy!
- Once the veggies are done, let them cool down for 10 minutes. Once cool, peel off the skin of the tomatoes — it’s easier to peel off the skin when the tomatoes are cooler.
- Then, add all of the veggies into a blender, along with the water, cashews, basil, salt and pepper.
- Blend on low, slowly ramping up the speed to high. Continue to blend on high for 3-4 minutes until the soup is super creamy and thick. Taste and adjust for salt and pepper.
- Pour the soup into a pot and heat until it’s nice and warm. I love serving this soup with a drizzle of olive and basil on top with a slice of Ezekiel or sourdough bread.
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