A warm and hearty roasted tomato soup made with simple ingredients. Fresh tomatoes roasted until caramelized, fresh basil, garlic, and onion make a really comforting and flavorful soup that’s perfect enjoyed with crusty bread.
THIS ROASTED TOMATO SOUP IS
- Super comforting and hearty
- Made of a few key ingredients!
- Perfect to make in big batches
- Great served with crusty bread!
INGREDIENTS YOU’LL NEED TO MAKE THIS SOUP
You’ll find the full detailed recipe in the recipe card below! 🙂
FOR THE SOUP
- 1.5 lbs ripe tomatoes small to medium
- 1 garlic top part sliced
- Salt and pepper to taste
- 1/2 small white onion diced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup vegetable stock or water see notes
- 1 tbsp white miso paste
- 1-2 tsp sugar to counter acidity
- Fresh sweet basil chopped
TO SERVE
- Drizzle of olive oil
- Fresh basil chopped
STEPS TO MAKE THIS SOUP
ROAST THE TOMATOES AND GARLIC
- Preheat your oven to 350F/180C.
- Slice the tomatoes in half (or in quarters if using large tomatoes). Place the tomatoes on a lined baking tray (I used parchment paper).
- For the garlic, I sliced off the top part to reveal the cloves.
- Place the garlic with the tomatoes.
- Generously salt the tomatoes and garlic. Add ground pepper.
- Drizzle a generous amount of olive oil on the garlic and on the rest of the tomatoes. You can also slice the onion and place it on the tray. I prefer to sauté it in butter in the pot before mixing it with the tomatoes to blend.
- Place the tray in the oven. Bake for 40-45 minutes or until the tomatoes have caramelised and the garlic is soft.
PREPARE THE SOUP
- While the tomatoes are roasting in the oven, heat a dutch oven or pot over medium heat. Add the vegan butter. Once melted, add the diced onion and cook until it slightly charred. Turn off the heat.
- Press the garlic to remove the cloves.
- Add the onion into the blender along with the tomatoes and roasted garlic. Pour the vegetable stock or water and miso paste.
- Blend everything until smooth or depending on your desired consistency – I prefer mine with small chunks.
- You can also use an immersion blender if you have one so you can simply blend everything in the pot.
- Heat to soup at medium heat and season with salt, pepper, and sugar to taste. Mix in the chopped fresh basil.
SERVE AND ENJOY!
- Mix well. Taste the soup and adjust to your desired taste.
- Serve with a drizzle of olive oil and fresh basil. Enjoy while hot!
MORE COZY SOUP RECIPES YOU’LL LOVE
Looking for more vegan recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Roasted Tomato Soup
A warm and hearty roasted tomato soup made with simple ingredients. Fresh tomatoes roasted until caramelized, fresh basil, garlic, and onion make a really comforting and flavorful soup that’s perfect enjoyed with crusty bread.
IngredientsÂ
Â
SOUP
- 1.5 lbs ripe tomatoes , small to medium
- 1 head garlic , top part sliced
- Salt and pepper to taste
- 1/2 small white onion diced
- Salt and pepper , to taste
- 2 tbsp olive oil
- 1 cup vegetable stock or water , see notes
- 1 tbsp white miso paste
- 1-2 tsp sugar , to counter acidity (adjust to taste)
- Fresh sweet basil , chopped
TO SERVE
- Drizzle of olive oil
- Fresh basil chopped
InstructionsÂ
-
Preheat your oven to 350F/180C.
-
Slice the tomatoes in half (or in quarters if using large tomatoes). Place the tomatoes on a lined baking tray (I used parchment paper).
-
For the garlic, I sliced off the top part to reveal the cloves.
-
Place the garlic with the tomatoes.
-
Generously salt the tomatoes and garlic. Add ground pepper.
-
Drizzle a generous amount of olive oil on the garlic and on the rest of the tomatoes. You can also slice the onion and place it on the tray. I prefer to sauté it in butter in the pot before mixing it with the tomatoes to blend.
-
Place the tray in the oven. Bake for 40-45 minutes or until the tomatoes have caramelised and the garlic is soft.
-
While the tomatoes are roasting in the oven, heat a dutch oven or pot over medium heat. Add the vegan butter. Once melted, add the diced onion and cook until it slightly charred. Turn off the heat.
-
Press the garlic to remove the cloves.
-
Add the onion into the blender along with the tomatoes and roasted garlic. Pour the vegetable stock or water and miso paste.
-
Blend everything until smooth or depending on your desired consistency – I prefer mine with small chunks.
-
You can also use an immersion blender if you have one so you can simply blend everything in the pot.
-
Heat to soup at medium heat and season with salt, pepper, and sugar to taste. Mix in the chopped fresh basil.
-
Mix well. Taste the soup and adjust to your desired taste.
-
Serve with a drizzle of olive oil and fresh basil. Enjoy while hot!
Notes
VEG STOCK OR WATER
- If you opt to use vegetable stock, you can start with 1/2 tbsp white miso paste and lessen the salt depending on how seasoned your stock is.
NUTRITIONAL INFO
Serving: 1serving | Calories: 229kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 806mg | Potassium: 870mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3092IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 1mg
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