Vegan Roasted Tomato Soup
User Reviews
5
48 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 10 mins
-
Cooling
10 mins
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Total Time
1 hr 35 mins
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Servings
4
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Calories
112 kcal
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Course
Main Course
Vegan Roasted Tomato Soup
Report
This Vegan Roasted Tomato Soup blends roasted Roma tomatoes, garlic, red onion, carrot, and red bell pepper with dried herbs and olive oil for a rich, savory base. The vegetables' roasting intensifies their natural sweetness and depth, while cashew nuts added later contribute creaminess without dairy. Fresh herbs garnish the smooth, flavorful soup.
Description
To make Vegan Roasted Tomato Soup, halved Roma tomatoes, garlic cloves, sliced red onion, carrot, and red bell pepper are arranged cut side down on a baking sheet and brushed with olive oil mixed with salt, pepper, thyme, and oregano. Slow roasting at 400°F caramelizes and softens the vegetables, enhancing flavor complexity.
After roasting, the vegetables are blended with soaked cashew nuts and water to create a creamy, smooth texture. The soup balances the natural sweetness of roasted vegetables with aromatic herbs and seasoning.
This soup can be garnished with chopped basil and parsley and freshly ground black pepper to add freshness and color before serving. It suits vegan diets and provides a comforting, nutrient-rich option any time of year.
Substitutes for cashews include pumpkin seeds, hemp seeds, coconut cream, or non-dairy yogurt for nut-free variations, ensuring accessibility for different dietary restrictions.
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Ingredients
- 6 Roma tomato halved
- 8 cloves garlic peeled, or a whole head
- 1 red onion sliced into 1/2-inch - 3/4-inch thick slices, medium
- 1/2 cup carrot sliced through the middle, 1-inch sliced pieces
- 1/2 red bell pepper sliced into 1-inch pieces
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
To add later:
- 1/4 cup cashew nuts see notes to make it nut-free, raw
- 3-4 cups of water divided
- 1/2 teaspoon salt
For garnish:
- black pepper
- basil chopped
- parsley chopped
Instructions
- Line a large baking sheet with parchment paper. Prep your veggies if you haven’t already.
- Place all the vegetables, cut side down on the baking sheet (see pictures). Add the garlic all together in the middle of the baking sheet, else it will tend to brown and burn quickly. You can also just put a whole head of unpeeled garlic ( slice a small portion of end), drizzled with olive oil on the baking sheet.
- To a small bowl add the olive oil, salt, black pepper, thyme, and oregano and mix. Brush this all over the vegetables.
- Preheat the oven to 400ºF (206 c) and place the baking sheet in the oven to bake for 35-40 minutes. Check at the 25-minute mark and if needed brush some more olive oil on the vegetables.
- Also, check on the garlic if it’s golden. Depending on the size of the garlic cloves, they might be ready at this point or they might need another 5 minutes or so. When the garlic starts to get brown on some edges, remove the garlic and set aside.
- Bake for 5-10 minutes or longer depending on flavor preference( less or more fire-roasted/scorched flavor ). Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes then transfer to a blender along with the juices. If you baked the whole head of garlic then squeeze out the roasted garlic into the blender.
- Add 2 cups of water, cashews, and salt. Blend until the cashews are broken down and the mixture is really creamy. I usually blend for a minute, then let it sit for 5 minutes so the cashews can rehydrate, and then blend again for 30 seconds and repeat until the mixture is really creamy and the cashews have broken down completely.
- Transfer this soup to a saucepan, and add another 1/2 to 1 cup of water or more depending on the consistency you like. Bring to a good boil. Taste and adjust salt and flavor.
- I usually add more salt, black pepper, and some Italian seasoning as needed towards the end as the hot veggie volume initially drowns the salt and you can tend to oversalt .
- Let it simmer for another 3-4 minutes and take off the heat.
- Let the soup cool for 10 minutes before tasting again so the herbs have a chance to bloom. A really hot tomato soup will overshadow the herb flavor so you want to wait for the soup to cool slightly before tasting and adjusting the salt and herb flavor.
- You can also add pepper flakes or black pepper for garnish if you like and top the soup with some freshly chopped herbs and a little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches!
- Store refrigerated for upto 3 days and freeze for for upto 2 months
Notes
- For a nut-free variation, replace cashews with pumpkin or hemp seeds, or use coconut cream or non-dairy yogurt.
- Brush vegetables with olive oil and herbs to distribute flavors evenly during roasting.
- Monitor garlic during roasting to avoid burning, removing when edges are golden brown.
Nutrition Information
Show Details
Calories
112kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
610mg
(25%)
Potassium
431mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3933IU
(79%)
Vitamin C
37mg
(41%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 610mg | 25% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3933IU | 79% |
| Vitamin C | 37mg | 41% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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