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Home » Soup

Vegan Roasted Tomato Soup

By Jenn on June 25, 2022 | Updated June 28, 2022 | Rate Recipe

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Bowls of vegan roasted tomato soup ready to be eaten.

Vegan Roasted Tomato Soup! This creamy hearty soup is so simple to make and is kid-approved! Roast up a few of your favorite veggies and blend them to creamy perfection. Perfect alongside some homemade bread or a delicious vegan grilled cheese sandwich.

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Bowls of vegan roasted tomato soup ready to be eaten.

There really isn’t anything more comforting than a nice big bowl of tomato soup. I used to live off the canned stuff as a kid. Hold on to your hats because this soup is like 20 steps up from the canned “tomato soup”.

Roasted veggies and can we say garlic are the stars of this show! There is so much flavor from roasting the veggies before blending. This is an oil-free recipe so don’t forget the delicious cashew cream. Not only does it makes this soup oh so creamy it also helps the vitamin absorption!

Ingredients for Vegan Roasted Tomato Soup

The ingredient list is minimal and simple but the flavor is incredible. Here’s everything you’ll need to make this amazing soup! Check out the recipe card below for amounts and instructions.

  • Tomatoes
  • Carrots
  • Red Bell Peppers
  • Garlic
  • Basil (fresh is best)
  • Veggie Bouillon (you can sub veggie broth)
  • Water
  • Cashews
  • Salt and Pepper
Ingredients to make vegan roasted tomato soup

How to Make Vegan Roasted Tomato Soup

So simple to make this is a perfect weeknight dinner. For the full ingredient list and directions check out the recipe card. Here’s how to make this delicious vegan roasted tomato soup:

Cut up the veggies and add to a parchment lined baking sheet.
Cut up the veggies and add to a parchment-lined baking sheet.
Combine the water and veggie bouillon.
Combine the water and veggie bouillon.
Blend the cashews and water to make cashew cream.
Blend the cashews and water to make cashew cream.
All the roasted veggies to cool for a few minutes.
All the roasted veggies to cool for a few minutes.
Add the roasted veggies and veggie broth to a blender.
Add the roasted veggies and veggie broth to a blender.
Blend veggies until smooth.
Blend veggies until smooth.

How to Store the Tomato Soup

Add the vegan roasted tomato soup to an air-tight container and store it in the fridge for up to 5 days. Store the cashew cream in a separate container in the fridge for the same amount of time.

A bowl of vegan roasted tomato soup with cashew drizzle.

Can you make this soup ahead of time?

Of course! Make this soup ahead of time and store it in the fridge. I haven’t tried storing this in the freezer. If you try this, let me know!

Why the cashew cream?

The cashew cream gives an added creamy note to this soup. This recipe is also oil-free so the cashew cream will help with vitamin absorption.

How to reheat this Vegan Roasted Tomato Soup?

Reheating leftover soup is really simple. You can add it to the microwave or on the stovetop.

A big bowl of vegan roasted tomato soup.

What to serve this with

I love to serve this with a delicious vegan grilled cheese sandwich. It also goes well with caesar salad, garden salad, vegan grilled cheese sandwich, a loaf of homemade bread, or store-bought crusty sourdough bread.

Other Comfy Vegan Recipes
  • Roasted Carrot Soup
  • Vegan Sweet Potato Tacos
  • Vegan Buddha Bowls

If you make this recipe please let me know in the comments below. Don’t forget to rate this recipe. Follow me for daily vegan recipes on TikTok, YouTube, and Instagram. Receive recipes right in your inbox by signing up for my free recipe newsletter here.

Bowls of vegan roasted tomato soup ready to be eaten.
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Vegan Roasted Tomato Soup


Course Main Course, Soup
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
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Vegan Roasted Tomato Soup! This creamy hearty soup is so simple to make and is kid-approved! Roast up a few of your favorite veggies and blend them to creamy perfection.
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Ingredients
  

  • 2 medium Tomatoes
  • 2 medium Carrots
  • 1 medium Red Bell Pepper
  • 4 cloves Garlic
  • 1 tbsp Veggie Bouillon You can sub 2 cups of veggie broth then reduce the water to 2 cups.
  • 2 1/4 cups Water divided
  • 1/4 cup Raw Cashews
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Basil

Instructions

  • Preheat oven to 425 degrees F
  • Roughly chop up the tomatoes, carrots, and bell pepper. Place chopped veggies on a parchment-lined baking sheet. Add the garlic cloves.
    2 medium Tomatoes, 2 medium Carrots, 1 medium Red Bell Pepper, 4 cloves Garlic
  • Roast for 25 minutes or until the carrots are tender.
  • Combine the 2 cups of water and veggie bouillon and set aside.
    1 tbsp Veggie Bouillon, 2 1/4 cups Water
  • Add the cashew and remaining water to a high-speed blender and blend until nice and smooth. This is your cashew cream to add to your soup. Remove the cream from the blender and add to a small bowl and set aside.
    2 1/4 cups Water, 1/4 cup Raw Cashews
  • Remove the roasted veggies from the oven and add to the blender. Add in the salt and pepper, and the basil. Blend until it's nice and creamy.
    1/2 tsp Pepper, 1 bunch Fresh Basil, 1/2 tsp Salt
  • Serve the soup in a bowl with a spoonful of cashew cream. Top with fresh cracked pepper and extra basil if you'd like.

Nutrition

Serving: 1bowl | Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 635mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4431IU | Vitamin C: 33mg | Calcium: 24mg | Iron: 1mg

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posted in: Comfort Foods, Dinner, Nutritarian, Recipes, Soup, Vegan

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Jenn, author of The Comfy Vegan.

Hi, Im Jenn!

I share comfort vegan recipes.

It’s important to have good tasty food to stay on track. That’s exactly what you’ll find here Delicious comfort food that are completely vegan. You’ll find some that are healthy, raw, and some on the not so healthy side. Read More

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