Roasted Tomato Soup — Deep-Warmed, Flavorful, Naturally Vegan

Caramelized roasted tomatoes blended into velvety vegan soup. Rich in flavor, naturally dairy-free, ready in 1 hour.

You’re crafting a comforting, vibrant soup that capitalizes on the natural sweetness of ripe tomatoes. With roasting and aromatic seasonings, this soup delivers depth and warmth in under an hour—perfect on its own or paired with grilled cheese, croutons, or a swirl of cream.

Ingredients (Serves 4–6)  

• 3½ lb ripe tomatoes (such as cherry, grape, Roma)—choose the ripest for maximum sweetness
• 3 Tbsp olive oil, divided
• Fine sea salt & freshly cracked black pepper, to taste
• 1 large white or yellow onion, diced
• 5 garlic cloves, minced
• ¾ tsp smoked paprika — for a subtle smoky richness
• ¼ tsp crushed red pepper flakes (or more, if you like heat)
• 2½ cups vegetable broth (or chicken broth if you prefer)
• ½ cup fresh basil, loosely packed (reserve a little for garnish)
• Optional toppings: freshly grated Parmesan, a drizzle of cream or olive oil, croutons, sour cream, extra basil

Equipment You’ll Use  

• Baking sheet
• Large soup pot or Dutch oven
• Immersion blender or countertop blender
• Wire rack (optional)

Step-by-Step Instructions  

1. Roast the Tomatoes (30–40 Min)  

Preheat oven to 450 °F. Halve or quarter your tomatoes (depending on size), place cut-side up on a baking sheet, drizzle with 2 Tbsp olive oil, season with salt and pepper. Roast until soft and slightly caramelized. Transfer to a rack to cool slightly.

2. Sauté Aromatics  

While your tomatoes roast, heat the remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add diced onion and sauté ~5 minutes until translucent. Stir in garlic, smoked paprika, and red pepper flakes, cooking another 2 minutes until fragrant.

3. Combine & Simmer  

Add vegetable broth, fresh basil, and the roasted tomatoes (including juices). Stir, then bring everything to a gentle simmer for about 5 minutes to marry flavors .

4. Blend to Desired Texture  

Use an immersion blender to puree directly in the pot until smooth—or transfer to a blender (in batches), pulsing carefully with the lid vented. Blend to your preferred consistency—chunky or velvety smooth .

5. Season & Serve  

Taste and adjust salt, pepper, or smoked paprika accordingly. Ladle into bowls and garnish with your choice—grated cheese, a swirl of cream or olive oil, croutons, sour cream, or extra basil.

Pro Tips for Top Results  

• Use ultra-ripe tomatoes to deepen natural sweetness; cherry or grape tomatoes work beautifully year-round .
• Custom smokiness: smoked paprika adds warmth; double crushed red pepper for more kick .
• Make creamy without dairy: purée longer or add white beans or potato to thicken without using dairy.
• Prep ahead: Roast tomatoes in advance and store refrigerated; finish from sauté step when you’re ready to serve.

Storage & Variations  

• Fridge: Store soup in airtight container up to 4–5 days; reheat gently.
• Freezer: Freeze up to 3 months—thaw and reheat slowly.
• Add-ins: Stir in cream, coconut milk, or butter at the end. For protein and texture, add white beans or cooked lentils.
• Spicy upgrade: Include jalapeño or serrano alongside onion/garlic for heat.

Why You’ll Love It  

• Intense flavor: Roasting concentrates tomato sweetness and complexity.
• Depth & aroma: Garlic, onion, smoked paprika, and red pepper create savory richness.
• Fully customizable: Vegan, creamy, spicy, chunky—this soup adapts to your mood and pantry.