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I love tomatoes and Vegan Roasted Tomato Soup is a great way to partake of them! Tomato Soup is probably my favorite soup and has been since I was a young girl. But I’m a girl who likes a lot of variety in my food. One Tomato Soup recipe is just not enough!
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Recently, I have been looking online for vegan and grain-free recipes and found three vegan soup recipes that turned out really well this week. This Vegan Roasted Tomato Soup uses plenty of bell peppers, onions, leeks and roasted garlicto provide flavor and thickening rather than by using dairy.
It is a wonderful alternative to the traditional Tomato Basil soups with cream added at the end. While I enjoy the soup both ways, they each have their own distinct flavor. I also love the idea of roasting the tomatoes to give them additional flavor.
When I originally posted this recipe in October 2012, I was in the middle of a Daniel Fast and was trying a lot of vegan soup recipes. The original recipe used fresh corn as the thickening agent for the soup. But I wasn’t as pleased with the soup as I could have been, so when I recently updated the recipe (March 2016), I decided to omit the corn and replace it with other vegetables instead. All the while I wanted to keep the recipe vegan.
This time I made the recipe for a friend and I when we met for lunch. I roasted all the veggies prior to making the soup and also made some homemade croutons to go with it. While my croutons were not vegan, they were gluten free. But if you want to keep the recipe completely vegan, make sure you find a vegan and gluten free bread and use olive oil instead of butter when toasting the bread.
I think you’ll love this version of Vegan Roasted Tomato Soup. I find it quite a bit better than the original version. However, if you want the soup to be redder in color, I suggest using only red bell peppers, and all red vine-ripe tomatoes. Otherwise, the other colors of bell peppers and tomatoes will dilute the rich, red color. Enjoy.
Vegan Roasted Tomato Soup is a healthy dairy-free alternative to many Tomato Basil Soup recipes with cream added.
This delicious soup is a delicious option for lunch or dinner.
This is really good with homemade gluten free croutons.
Here’s what I did.
I used these ingredients.
Slice Roma tomatoes. Quarter or wedge vine-ripe tomatoes. Slice Zeema sweet tomatoes in half.Brusholive oil over top of the tomatoes. Sprinkle generously with salt and pepper.
Bake at 350 for about 45 minutes.
Cut the top off a bulb of garlic. Slice onions and separate into rings. Remove green top of leeks, and slice remaining leeks. Cut bell peppers into strips. Brush with olive oil and sprinkle generously with salt and pepper.
Roast in 350 oven about 30 minutes.
Transfer the roasted tomatoes, veggies andgarlic to a large saucepan.
Add vegetable broth.
Add seasonings and salt and pepper. Cover with lid and bring to a boil. Reduce heat and simmer about 15-20 minutes.
Using an immersion blender puree all the veggies.
Garnish soup with additional basil if desired.
Ladle soup into bowls to serve.
I used these ingredients to garnish the soup and make homemade croutons. I also used butter, but you can use olive oil if you need to keep the recipe vegan. Be sure your gluten free bread is also vegan if you need vegan/glutenfree croutons.
Brush one or both sides of bread with butter or olive oil. Sprinkle with parsley and thyme. Cut into cubes when done.
Vegan Roasted Tomato Soupis a really thick and delicious soup.
You can garnish Vegan Roasted Tomato Soup with homemadecroutons and fresh parsley and basil.
Here’s the recipe.
(My own concoction)
Vegan Roasted Tomato Soup
Teresa Ambra
We adore this delicious Vegan Roasted Tomato Soup. This tasty tomato soup recipe is made with lots of roasted veggies. It's healthy, low calorie, gluten free and vegan and is a dream on cold, winter nights. Excellent comfort food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 6
Calories 334 kcal
Equipment
1 large jelly roll pan or baking sheet
1 large stock pot with lid
measuring cups
measuring spoons
1 sharp knife to cut veggies and fresh herbs
1 pastry brush
1 immersion blender preferred or regular blender
1 wooden spoon
1 soup ladle
parchment paper
Ingredients
- 2 lbs. roma tomatoes sliced
- 2 lbs. vine-ripe tomatoes quartered
- 10 oz. container zeema sweet grape tomatoes
- 2 large white onions sliced and separated into rings
- 2 leeks green top removed, washed thoroughly and sliced
- 1 yellow bell pepper sliced in strips
- 1 red bell pepper sliced in strips
- 1 orange bell pepper sliced in strips
- 1 whole garlic bulb
- 2/3 to 3/4 cup avocado oil or olive oil
- 1 to 1 1/2 tsp. dried thyme
- 1 to 1 1/2 tsp. dried marjoram
- 1 tbsp. sea salt
- 1/8 tsp. ground black pepper as desired
- 1/4 cup Italian parsley chopped fine
- 1/2 cup fresh basil chopped and more for garnish
- 32 oz. ctn. vegetable broth
Instructions
Preheat oven to 350°.
Slice or wedge tomatoes.
Place them on a baking tray lined with parchment paper cut-side-up.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Meanwhile, slice onions, leeks and bell peppers.
Place on a baking tray lined with parchment paper.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Roast the veggies until cooked soft and slightly brown on top.
This will take about 45 minutes.
Meanwhile, cut the top off a bulb of garlic and brush with avocado or olive oil.
Sprinkle with salt and pepper and roast 30 minutes at 350°.
Remove garlic cloves from skins and set aside.
Transfer tomatoes and all other veggies to a large stock pot.
Add vegetable broth, parsley, thyme, basil and marjoram.
Cover and cook over medium heat about 15-20 minutes until heated through.
With an immersion blender, puree mixture until smooth.
Check seasonings and add salt, pepper, parsley, basil, marjoram or thyme as desired.
If necessary, add additional vegetable broth to get to desired consistency.
Place soup in bowls and garnish with fresh parsley, thyme, or basil.
Serve with croutons or crackers.
Notes
NOTE:Use only red vine-ripe tomatoes and bell peppers for a richer, red color.
NOTE:To make croutons: Brush one or both sides of gluten free bread slices with butter or olive oil (to keep vegan). Sprinkle generously with parsley and thyme. Toast in toaster oven or regular oven until done.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 334kcalCarbohydrates: 26gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 980mgPotassium: 1086mgFiber: 8gSugar: 14gVitamin A: 4746IUVitamin C: 144mgCalcium: 110mgIron: 4mg
Keyword gluten free, main dish, soup, tomatoes, vegan
Tried this recipe?Let us know how it was!
[b]Vegan Roasted Tomato Soup[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time:
Cook time:
Total time:
Serves: 4
Tasty tomato soup recipe that’s made with lots of roasted veggies. This recipe is healthy, low calorie, gluten free and vegan and is a dream on cold, winter nights.
Ingredients
- 2 lbs. Roma tomatoes, sliced
- 2 lbs. vine-ripe tomatoes, quartered
- 10-oz. container zeema sweet grape tomatoes
- 2 large white onions, sliced and separated into rings
- 2 leeks, green top removed, diced
- 1 yellow bell pepper, sliced in strips
- 1 red bell pepper, sliced in strips
- 1 orange bell pepper, sliced in strips
- 1 whole garlic bulb
- 2/3 to ¾ cup avocado or olive oil
- 1 to 1 ½ tsp. dried thyme
- 1 to 1 ½ tsp. dried marjoram
- 1 tbsp. sea salt
- pepper, as desired
- ¼ cup Italian parsley, chopped fine
- ½ cup fresh basil, chopped and more for garnish
- 32-oz. vegetable broth
Instructions
- Preheat oven to 350°.
- Slice or wedge tomatoes.
- Place them on a baking tray lined with parchment paper cut-side-up.
- Brush generously with avocado or olive oil.
- Sprinkle with salt and pepper.
- Meanwhile, slice onions, leeks and bell peppers.
- Place on a baking tray lined with parchment paper.
- Brush generously with avocado or olive oil.
- Sprinkle with salt and pepper.
- Roast the veggies until cooked soft and slightly brown on top.
- This will take about 45 minutes.
- Meanwhile, cut the top off a bulb of garlic and brush with avocado or olive oil.
- Sprinkle with salt and pepper and roast 30 minutes at 350°.
- Remove garlic cloves from skins and set aside.
- Transfer tomatoes and all other veggies to a large stock pot.
- Add vegetable broth, parsley, thyme, basil and marjoram.
- Cover and cook over medium heat about 15-20 minutes until heated through.
- With an immersion blender, puree mixture until smooth.
- Check seasonings and add salt, pepper, parsley, basil, marjoram or thyme as desired.
- If necessary, add additional vegetable broth to get to desired consistency.
- Place soup in bowls and garnish with fresh parsley, thyme, or basil.
- Serve with croutons or crackers.
Notes
Use only red vine-ripe tomatoes and bell peppers for a richer, red color.[br][br]To make croutons: Brush one or both sides of gluten free bread slices with butter or olive oil (to keep vegan). Sprinkle generously with parsley and thyme. Toast in toaster oven or regular oven until done.
If you enjoy Tomato Soup recipes, you’ll love Vegan Roasted Tomato Soup.
This is a great soup to eat on cool, fall nights when you want something hot but healthy to eat.
Vegan Roasted Tomato Soup is healthy, low calorie, gluten free and vegan–not to mention delicious!
Vegan Roasted Tomato Basil Soup
Roasted Tomato Basil Soup
Vegan Tuscan Kale and White Bean Soup
Vegan Roasted Tomato Soup
Teresa Ambra
We adore this delicious Vegan Roasted Tomato Soup. This tasty tomato soup recipe is made with lots of roasted veggies. It's healthy, low calorie, gluten free and vegan and is a dream on cold, winter nights. Excellent comfort food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 6
Calories 334 kcal
Equipment
1 large jelly roll pan or baking sheet
1 large stock pot with lid
measuring cups
measuring spoons
1 sharp knife to cut veggies and fresh herbs
1 pastry brush
1 immersion blender preferred or regular blender
1 wooden spoon
1 soup ladle
parchment paper
Ingredients
- 2 lbs. roma tomatoes sliced
- 2 lbs. vine-ripe tomatoes quartered
- 10 oz. container zeema sweet grape tomatoes
- 2 large white onions sliced and separated into rings
- 2 leeks green top removed, washed thoroughly and sliced
- 1 yellow bell pepper sliced in strips
- 1 red bell pepper sliced in strips
- 1 orange bell pepper sliced in strips
- 1 whole garlic bulb
- 2/3 to 3/4 cup avocado oil or olive oil
- 1 to 1 1/2 tsp. dried thyme
- 1 to 1 1/2 tsp. dried marjoram
- 1 tbsp. sea salt
- 1/8 tsp. ground black pepper as desired
- 1/4 cup Italian parsley chopped fine
- 1/2 cup fresh basil chopped and more for garnish
- 32 oz. ctn. vegetable broth
Instructions
Preheat oven to 350°.
Slice or wedge tomatoes.
Place them on a baking tray lined with parchment paper cut-side-up.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Meanwhile, slice onions, leeks and bell peppers.
Place on a baking tray lined with parchment paper.
Brush generously with avocado or olive oil.
Sprinkle with salt and pepper.
Roast the veggies until cooked soft and slightly brown on top.
This will take about 45 minutes.
Meanwhile, cut the top off a bulb of garlic and brush with avocado or olive oil.
Sprinkle with salt and pepper and roast 30 minutes at 350°.
Remove garlic cloves from skins and set aside.
Transfer tomatoes and all other veggies to a large stock pot.
Add vegetable broth, parsley, thyme, basil and marjoram.
Cover and cook over medium heat about 15-20 minutes until heated through.
With an immersion blender, puree mixture until smooth.
Check seasonings and add salt, pepper, parsley, basil, marjoram or thyme as desired.
If necessary, add additional vegetable broth to get to desired consistency.
Place soup in bowls and garnish with fresh parsley, thyme, or basil.
Serve with croutons or crackers.
Notes
NOTE:Use only red vine-ripe tomatoes and bell peppers for a richer, red color.
NOTE:To make croutons: Brush one or both sides of gluten free bread slices with butter or olive oil (to keep vegan). Sprinkle generously with parsley and thyme. Toast in toaster oven or regular oven until done.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 334kcalCarbohydrates: 26gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 980mgPotassium: 1086mgFiber: 8gSugar: 14gVitamin A: 4746IUVitamin C: 144mgCalcium: 110mgIron: 4mg
Keyword gluten free, main dish, soup, tomatoes, vegan
Tried this recipe?Let us know how it was!
