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Creamy vegan and paleo roasted tomato soup with basil, garlic, and onions, with a drizzle of coconut milk. It’s full of flavor, and makes a wonderful Whole30 side dish!
Creamy roasted tomato basil soup with grilled cheese seems to be many people’s childhood favorite food. For me, growing up in a Korean household, I wasn’t familiar with this wonderful combo until later in my life. While I’m gluten free and mostly dairy free, I’m so excited that I could recreate yummy roasted tomato soup from fresh tomatoes, basil, and other healthy ingredients! And it’s paleo, Whole30, and vegan-friendly.
Vegan & Paleo Tomato Soup Recipe
While there are many easy paleo tomato soup recipes, I think the flavor is just so much better when you roast fresh tomatoes instead of using canned tomatoes. It’s actually easy and simple to make, without too many ingredients! It’s just so creamy and comforting, and I think you’ll love this oven roasted tomato soup. The leftovers are wonderful as well!
Ingredients in This Recipe
The ingredients list for this Whole30 and vegan roasted tomato soup is actually quite simple:
- cherry tomatoes: You can use other types of tomatoes too. If you do use large tomatoes, make sure to cut them into smaller pieces before roasting.
- garlic
- onion
- olive oil
- salt & pepper
- basil
- bone broth, chicken broth, vegetable broth, or water: I personally like to use bone broth to add in some extra nutrients, but chicken broth works well too. If you are making vegan roasted tomato basil soup, you can use vegetable broth or water!
- dried oregano
- full-fat coconut milk: I prefer coconut milk since it’s so thick and creamy, but any other dairy free milk will work. Use heavy cream if you are okay with dairy.
How to Make Roasted Tomato Soup
Step 1: Preheat oven to 425 degrees F. Add cherry tomatoes, garlic, and onion on baking sheet in a single layer. Drizzle with olive oil, salt, and pepper. Toss to coat.
Step 2: Roast for 30 minutes, shaking the pan halfway through.
Step 3: Cool for 10 minutes, then transfer all the contents to a high powered blender. Blend until smooth, then add basil. Blend again.
Step 4: Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.
Step 5: Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.
Step 6: Serve hot, garnished with basil leaves and/or more coconut milk.
Frequently Asked Questions
You don’t have to use cherry tomatoes. Bigger tomatoes like plum tomatoes will also work! I recommend cutting bigger tomatoes into smaller pieces before roasting.
Store this healthy roasted tomato soup in an airtight container in the fridge for up to 4 days. You can also freeze in a freezer-safer container for up to 4 months. Just don’t add any milk if you are planning to freeze, and make sure to leave an inch of room at the top.
To reheat, heat in a pot on the stovetop over medium heat until heated through.
Of course the classic answer is grilled cheese. However, if you are trying to keep it paleo, Whole30, and/or vegan, here are some other ideas:
– salad
– grilled or roasted chicken
– grain free toast
– paleo Irish soda bread
– corn
– baked potato or sweet potato
– zucchini “corn”bread
If you enjoyed this recipe, you might also like…
- Chicken with Creamy Tomato Sauce (Paleo, Whole30) – Instant Pot or Stovetop
- Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)
- Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)
- Paleo Tomato Galette
Healthy Roasted Tomato Soup (Paleo, Whole30, Vegan)
Video
Ingredients
- 2½ lb cherry tomatoes
- 4 garlic cloves
- 1 large yellow onion, sliced
- 1/4 cup extra virgin olive oil
- Salt & pepper, to taste
- 1/2 cup basil, packed
- 1 cup bone broth, chicken broth, vegetable broth, or water
- 1/2 tsp dried oregano
- 1/4 cup full-fat coconut milk, OR any dairy-free milk OR heavy (if not dairy free)
Instructions
- Preheat oven to 425 degrees F. Add cherry tomatoes, garlic, and onion on baking sheet in a single layer. Drizzle with olive oil, salt, and pepper. Toss to coat.2½ lb cherry tomatoes, 4 garlic cloves, 1 large yellow onion, 1/4 cup extra virgin olive oil, Salt & pepper
- Roast for 30 minutes, shaking the pan halfway through.
- Cool for 10 minutes, then transfer all the contents to a high powered blender. Blend until smooth, then add basil. Blend again. (If you aren't using a high powered blender, I recommend pouring the blended mixture through a medium mesh strainer for a smoother creamier soup.)1/2 cup basil
- Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.1 cup bone broth, chicken broth, vegetable broth, or water, 1/2 tsp dried oregano
- Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.1/4 cup full-fat coconut milk
- Serve hot, garnished with basil leaves and/or more coconut milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not the biggest fan of tomato soup but wow, I’m a fan of this one! So flavorful and light. It’s perfect with a grilled cheese. The whole family loved it. Easy to make and came together quickly. I used heavy cream and it was great.
Wonderful! Thank you so much!
Delicious! I did not need the coconut milk. Used fresh early girl and cherry tomatoes plus onions from the garden. Also added more garlic than specified. Great way to use extra tomatoes.
So glad you enjoyed it!
Absolutely the BEST! I used roma tomatoes from my garden. I sliced them in half and then in quarters. The roasting time is spot on 🙂
Lastly I added a few tablespoons of pesto – it was delicious!
I love the idea of adding pesto! Sounds wonderful.
Could I use a different kind of tomato 🍅 from my garden?
Yes another type of tomato should work just fine!
This was delicious! Thank you so much for a wonderful recipe! I didn’t have fresh basil so I used dried and I had unsweetened vanilla almond milk, so I used that and it was fantastic and you couldn’t taste the vanilla at all! Thank you again!
Love that it worked out with the substitutions. I’m so happy you enjoyed it!!
This was so good and so simple to make! Thanks for sharing!
Of course! So glad you enjoyed it. 🙂
This is delicious!
O. M. G. This was phenomenal. The ultimate comfort food. The recipe is perfection. Easy to make. I’m going to put this one on repeat! Thank you!
This was absolutely delicious! I think I added a bit more oregano and a little garlic powder, but it turned out so tasty and was simple. Highly recommend this recipe.
Thank you so much!!