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Roasted Tomato Soup Recipe

Roasted Tomato Soup Plated

Tomato soup is a classic for a season. But wait until you try this one! This roasted tomato soup recipe is quick and easy to make, it only needs a few ingredients, and the soup is so satisfying to eat. This vegan tomato soup is so much better than any canned alternative you could buy! Going the extra mile of cooking the soup yourself is 100% worth the effort. High-quality plum tomatoes are the main ingredient, giving it a deep and rich taste. Additionally, oven-roasting our tomatoes will enhance their natural sweetness and flavour tremendously. 

Ingredients for Roasted Tomato Soup: 

Ingredients roasted tomato soup
  • Plum tomatoes (San Marzano work fantastically) 
  • Shallots
  • White wine 
  • Basil 
  • Olive oil
  • Cane sugar
  • Salt & Pepper 
  • Vegan Soy Cream
  • Water/Delicious vegetable stock
  • Optional garnish: Crispy homemade croutons, pumpkin seed oil

As you can see, you will only need a few ingredients to make this delicious oven-roasted tomato soup. This soup is all about tomatoes and using a few other ingredients to balance and enhance their natural flavour. So, I can recommend trying to get your hands on some sweet and delicious tomatoes for this recipe. Their quality truly determines the outcome of this soup. 

Delicious Roasted Tomato Soup Recipe: 

Firstly, preheat your oven to 180° celsius (356° Fahrenheit). Give the tomatoes a good wash, and peel your shallots. Cover a baking tray with a baking sheet, and add the tomatoes and shallots to the oven. Once the tomatoes pop from the heat, I like to sprinkle some salt, pepper and cane sugar over them, which enhances their flavour even further. Let the tomatoes bake for at least half an hour. If the shallots are starting to darken on the outside, you can take them out earlier than the tomatoes.

Tomatoes and Shallots in the oven

Place a soup pot on your stove, and heat the olive oil to medium heat. Add the roasted shallots and tomatoes to the pot, and sauté them until they break down and release their delicious juices.

Tomatoes in pot

Turn down the heat, and add the white wine. Allow everything to simmer before starting to puree the soup with an immersion blender. You will want to add a sip of vegetable stock or water until the soup reaches its desired consistency. I’d recommend using vegetable stock, as it adds additional depth to the soup. I still had some delicious homemade vegetable stock on hand, which I used! I like to have tomato soup with a creamy consistency. 

Once you are satisfied with the consistency of the tomato soup, strip down the basil leaves, and add them to the soup. Blend the soup once more, and check for seasoning. I like to keep the salt on the lower side for this recipe. You can enhance the sweetness with some additional cane sugar if you like. This brings out the fruity taste of the tomatoes even more. Now, the soup is ready for plating! 

Finished roasted tomato soup

If you want the full experience, I’d recommend making some delicious, crunchy homemade croutons before serving the soup. It only takes a few minutes, and they take the soup to the next level! 

When plating the soup, top it with soy cream, fresh basil, a crack of black pepper, and croutons. Additionally, extra virgin olive oil or pumpkin seed oil can make delicious additions to the soup! My garnishing art didn’t turn out as I hoped, but feel free to be creative!

Roasted Tomato Soup Plated

I hope you enjoy this delicious vegan tomato soup. I can’t get enough of its fruity, rich flavour! Let me know what you think! 

Some more Soup Recipes to Try:

  • A fragrant vegan Tom Kha brings exotic flavours to your plate! 

Some more Recipe Inspirations: 

Roasted Tomato Soup Recipe

Course: Soups, StarterCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 700g plum tomatoes

  • 200ml dry white wine

  • 2 shallots

  • 1/2 bunch basil

  • 30ml vegan soy cream

  • 2 tbsp cane sugar

  • 3 tbsp olive oil

  • 200ml water/vegetable stock

  • Black pepper & salt to season

  • Optional: Crispy homemade croutons and pumpkin seed oil

Directions

  • Firstly, preheat your oven to 180° celsius (356° Fahrenheit). Give the tomatoes a good wash, and peel your shallots. Cover a baking tray with a baking sheet, and add the tomatoes and shallots to the oven. Once the tomatoes pop from the heat, sprinkle some salt, pepper and cane sugar over them. Bake for at least half an hour, until turning roasty.
  • Place a soup pot on your stove, and heat the olive oil to medium heat. Add the roasted shallots and tomatoes to the pot, and sauté them until they break down and release their delicious juices.
  • Turn down the heat, and add the white wine. Allow everything to simmer before starting to puree the soup with an immersion blender. You will want to add a sip of vegetable stock or water until the soup reaches its desired consistency.
  • Strip down the basil leaves, and add them to the soup. Blend the soup once more, and check for seasoning.
  • When plating, top the soup with soy cream. A crack of black pepper, croutons, and pumpkin seed oil make fantastic garnishes. Enjoy!

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