Easy 6-Ingredient Roasted Tomato Soup (Vegan and Kid-Friendly!)
This easy roasted tomato soup brings together fresh tomatoes and a handful of simple ingredients to create a flavorful, vegan bowl of comfort. With just six ingredients and a short prep time, it’s a quick way to enjoy a homemade classic. Perfect for a cozy meal that’s as nourishing as it is delicious.
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I love how oven-roasting transforms fresh tomatoes, bringing out deep, caramelized flavors that make this soup so special. With just six ingredients, it’s my go-to for a satisfying, homemade bowl of comfort that anyone can make.
This soup is vegan, dairy-free, and a hit with kids, making it perfect for everyone at the table. Inspired by a classic comfort food, this roasted tomato soup gets a flavorful upgrade with rich, caramelized tomatoes, making it an ideal choice for a wholesome meal that celebrates fresh, seasonal ingredients.
Ingredients
Tomatoes: Fresh, ripe tomatoes are essential for the best flavor – my go-to variety is Roma tomatoes. Their rich flavor intensifies when roasted, creating a naturally sweet and savory base for the soup. When selecting, look for tomatoes that are firm to the touch and vibrant in color. If fresh tomatoes aren’t available, a good-quality canned option can work well.
Tomato Paste: This concentrated form of tomatoes enriches the soup’s flavor and adds a velvety texture. It’s a secret weapon for enhancing umami and intensifying the overall tomato taste.
Yellow Onion and Garlic: Yellow onions provide a balanced sweetness when caramelized. Their mild flavor melds beautifully with the roasted tomatoes. Fresh garlic adds a fragrant, aromatic quality that complements the sweetness of the tomatoes and onions. Roasting garlic mellows its sharpness and infuses the soup with a warm, savory depth.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Place the tomatoes, onions, and garlic on a baking sheet. Drizzle olive oil over them. Season with salt and pepper, then mix everything until well combined.
Step 2: Bake in the preheated oven for 40 minutes. Remove the tray from the oven and let it cool for 10 minutes.
Step 3: Transfer everything from the baking sheet, including the accumulated juices, to a blender.
Step 4: Add the tomato paste to the blender and blend until smooth.
Step 5: Transfer the soup to serving bowls and garnish with basil leaves.
Expert Tips
- If your tomatoes are more acidic, add a pinch of sugar or a drizzle of maple syrup to balance the flavor. This is especially helpful if you’re using canned tomatoes.
- Fresh basil is best for this recipe. If you don’t have fresh, dried basil can be used, but the flavor will be less intense.
- Store cooled soup in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze it for up to 3 months and thaw it in the fridge before reheating.
Serving Suggestions
Serve this roasted tomato soup with a side of crusty bread or a classic grilled cheese for the perfect cozy pairing. Top each bowl with a swirl of coconut milk or olive oil to add flavor. This soup also pairs well with a light salad or roasted vegetables for a well-rounded meal.
More Soup Recipes
- Cozy up with creamy Vegan Tomato Lentil Soup! Red lentils simmered to perfection in an Instant Pot for a quick, hearty, and healthy meal. Easy on the prep, big on flavor, perfect for chilly nights.
- Craving cozy comfort made easy? Whip up this Vegan Minestrone in your Instant Pot! Packed with veggies, pasta, and warm spices, it’s a quick, hearty, and satisfying meal that hits the spot any day.
- Indulge in a comforting bowl of creamy vegan white bean soup packed with spinach. Ready in 30 minutes, it’s the perfect easy meal for busy weeknights.
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Equipment
Ingredients
- 3 lbs roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 8-10 basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400℉.
- Cut the tomatoes in half lengthwise. Peel the onion and cut it into quarters. Peel the garlic cloves.
- Place the tomatoes, onions, and garlic on a baking sheet. Drizzle olive oil over them. Season with salt and pepper, then mix everything together until well combined.
- Bake in the preheated oven for 40 minutes. Remove the tray from the oven and let it cool for 10 minutes.
- Transfer everything from the baking sheet, including the accumulated juices, to a blender. Add the tomato paste to the blender and blend until smooth.
- Stack the basil leaves on top of each other and slice them into thin strips. Divide the soup evenly into four bowls and garnish each portion with the basil strips. Serve warm.
Notes
- If your tomatoes are more acidic, add a pinch of sugar or a drizzle of maple syrup to balance the flavor. This is especially helpful if you’re using canned tomatoes.
- Fresh basil is best for this recipe. If you don’t have fresh, dried basil can be used, but the flavor will be less intense.
Nutrition
