Vegan Roasted Tomato Soup

Summer may be over, but it’s never too late to make this easy vegan roasted tomato soup. My simple slow-roasted technique concentrates and deepens the flavor of your tomatoes, making this the best tomato soup recipe for any time of year (even if it’s not peak tomato season). The end result is a cozy and crave-worthy tomato basil soup that is full of rich, sweet and savory umami flavor, and it only takes 10 ingredients to make!

slow roasted tomato soup
vegan tomato basil soup

How can I make my tomato soup recipe taste better?

Most importantly, roast your tomatoes, specifically slow-roast. This technique is a must for me when making fresh tomato soup. It cooks the tomatoes at a lower temperature for a longer time, and therefor concentrates the flavor of the tomatoes bringing out a deep, vibrant richness and peak levels of umami. If you’re not familiar with the term umami, it means “essence of deliciousness” in Japanese, and this soup is just that. Umami flavors are often described as brothy, meaty, or savory, and they tend to make you salivate. For example, sun-dried tomatoes, sautéed mushrooms, soy sauce and many meat-based recipes. Even though this creamy roasted tomato soup is totally vegan, it packs the umami flavor that meat-eaters crave.

vegan roasted tomato soup

How to make vegan roasted tomato soup

Once your tomatoes, garlic, and onion are roasted, the rest of the recipe is a breeze! After roasting, you simply add to a blender and puree with the following ingredients:

roasted tomato basil soup

What can I serve with tomato soup?

Call me classic, but the absolute best pairing for tomato soup is a hot and toasty grilled cheese – a gluten-free vegan grilled cheese that is. The bread and cheese are the perfect carriers for dunking into the flavorful soup, and it turns this light but cozy soup into a full meal. Whether or not I’m serving with grilled cheese, some of my favorite tomato basil soup toppings I love to add are:

If you tried this soup, let me know what you think by leaving a rating and comment below! Additionally, if you loved this recipe, be sure to check out my other vegan soup recipes:

vegan roasted tomato soup

Vegan Roasted Tomato Soup

Creamy and filled with umami-flavor, this Vegan Roasted Tomato Soup hits the spot. It is made by slow-roasting the tomatoes but requires only 10 ingredients and 15 minutes of actual cooking time!
Prep Time: 15 minutes
Cook Time: 3 hours
Course: Dinner, lunch, Soup
Keyword: creamy tomato basil soup, roasted tomato soup, tomato basil soup, tomato soup, vegan tomato basil soup, vegan tomato soup
Servings: 8
Author: jackfruitfulkitchen


  • 5 lbs ripe roma tomatoes (about 15-20 tomatoes)
  • 1 large red onion, peeled and quartered
  • 1 bulb garlic, top 1/4 of bulb sliced off to expose the the cloves
  • 1 tbsp avocado oil
  • generous amount of salt and pepper
  • 1 tbsp coconut sugar (optional, for added caramelization)
  • 1-2 cups water or vegetable broth (adjust for desired thickness)
  • 1 handful fresh basil leaves
  • 2 tbsp balsamic vinegar
  • 1/3 cup canned coconut cream or cashew cream
  • 1/4 cup nutritional yeast
  • 1 tbsp white miso paste (optional, for added cheesy taste)
  • 1/2 cup plain, unsweetened vegan greek yogurt, for serving


  • Preheat your oven to 275 degrees and line a large metal baking sheet with foil.
  • Place the tomatoes, onion and full garlic bulb on the foil-lined pan and drizzle with avocado oil. Sprinkle with a generous amount of salt and pepper and coconut sugar. Use your hands to coat the ingredients with the oil and seasonings and arrange the tomatoes cut-side up. Transfer to your pre-heated oven and set a timer for 3 hours.
  • After 3 hours have passed, check your tomatoes. They should be darker in color, and beginning to shrivel a bit with a very juicy texture in the middle. Oven times may vary, so you may need to roast for an additional 30-45 minutes.
  • Remove the baking sheet from the oven and let cool for 5 minutes. Once it is comfortable to touch, turn the garlic bulb upside down and squeeze out all of the tender, roasted-garlic goodness directly into a high-speed blender. Loosen the edges of the foil, and carefully pour the roasted tomatoes and onions into the blender as well.
  • Add the remaining ingredients, and blend on high until smooth and creamy, adding additional salt and pepper if desired.
  • Serve hot, topped with additional fresh basil and a dollop of plain, unsweetened vegan greek yogurt.


This soup can be stored in air tight containers in the fridge for up to 5 days, or in the freezer for up to 6 months.
Tried this recipe?Let us know how it was!

The Clean Vegan Cookbook – PRE-ORDER NOW!

I am absolutely thrilled to announce that my very first cookbook, The Clean Vegan Cookbook, is coming out January 10th, 2023 and is now available for pre-order! This book is a must-have plant-based cookbook for your kitchen – a collection of 60 of my most favorite healthy and delicious plant-based recipes. I have spent the past year testing and developing these BRAND new recipes and writing this book with Page Street Publishing of Macmillan, and I cannot wait for you to try them. I am a firm believer that food should be fun, and this book is just that. Joyful recipes that are sure to have you smiling ear to ear with tastiness in every bite.

The Clean Vegan Cookbook

The Clean Vegan Cookbook

I have designed this book to answer all of the questions I wish I had answers to when I first went vegan. It will help you simplify clean vegan eating and find meals you enjoy no matter what type of cuisine you are craving. My hope is for you to find joy and pleasure in realizing that clean and healthy vegan eating should never feel restrictive or limited, but instead crave-worthy and satisfying.

This book is organized by meal type to make your meal planning for the week easier than ever, so that you can quickly find a delicious recipe for a balanced breakfast, a nourishing main, a superfood soup, a glowing bowl of greens or a sinless sweet and healthy treat. Each recipe will have you exclaiming, “Wait, that’s vegan and healthy?” (Trust me – my husband Clinton says it all the time!) I hope that with every bite of these recipes, you and your loved ones will experience that excitement while also feeling the benefits of these clean vegan recipes.

The Clean Vegan Cookbook also provides a complete guide to plant-based eating covering all of the essentials that you need to have a diverse and well-rounded diet and explain simple ways to skip the junk and processed food that often gets looped into to vegan eating. Whether you’re new to the plant-based life, a seasoned pro, or someone who is just looking to incorporate plant-based meals occasionally, this book was designed to please those far and wide and satisfy every craving.

The Clean Vegan Cookbook is now available for pre-order on Amazon as well as many other retailers you can view here. I can’t wait for you to get your hands on the hard copy. While waiting for it to arrive to your door, I hope you will enjoy checking out some photos and highlights from the book below!

  • Teriyaki Cauliflower Bowls Recipe
  • Beet Vegan Ricotta Salad
  • Best Ever Tofu Scramble
  • Chocolate Dipped Coconut Macaroons
  • roasted cauliflower salad
  • Chicken Tortilla Soup recipe
  • Best Ever Blueberry Pancakes

What to Expect From The Clean Vegan Cookbook

Once you have your hard copy in hand, you will want to head straight to the Complete Vegan Staples Guide and Plant Based Protein 101 sections. These lists are two resources that many of you have been asking me about for years. I have finally created them in one easy-to-navigate guide which kicks off this book. It explains the core ingredients I personally keep in my fridge and pantry at all times, as well as the best complete plant-based protein sources, and most importantly – how to use all of them. It also explains when using oil is an absolute must, and when there are other ways to achieve the same result without.

In the Nourishing Mains section, you will find everything from Asian-inspired dishes like the “Teriyaki Cauliflower” above, to tacos, to flatbreads, grain bowls, and more. Flip to the Balanced Breakfasts for a collection of recipes both sweet and savory, including my go-to smoothie for boosting my energy, digestion, and overall wellbeing. The entire collection of Salads and Sandwiches is anything but boring and includes recipes like my “Fig Jam and Mozzarella Grilled Cheese” and a “Moroccan Carrot Salad” that will surely be in your regular rotation.

The Soup section is as cozy as you can imagine. If for no other reason, pre-order this book now so you can make my “Chicken Tortilla Soup, Hold the Chicken” on the coldest January days – it will warm you right up with every bite. Flip to the final pages for a section on Sinless Sweets, which includes my favorite sweet treats and desserts free of animal ingredients and refined sugar, but full of flavor – the “Chocolate Dipped Pecan Macaroons” are a must, trust me.

Lemon Ginger Bars with Shortbread Crust
Curried Red Lentil Soup
Rainbow Veggie Sandwich with Balsamic Beet Spread

Find a complete list of retailers and pre-order The Clean Vegan Cookbook by Jackie Akerberg here.