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.
Watch a Short Video of This Recipe
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.
How to Make Roasted Tomato Soup
Here’s how to roast tomatoes for soup that’s packed with flavor:
- Preheat oven to 425 degrees F.
- In a large baking sheet, add cherry tomatoes, garlic, and onion. Drizzle with olive oil, salt, and pepper, then toss to coat.
- Roast for 30 minutes, shaking the pan halfway through.
- Cool for 10 minutes, then transfer all the contents to a food processor or a high powered blender. Blend until smooth, then add basil. Blend again.
- OPTIONAL: For an ultra creamy soup, pour the blended mixture through a medium mesh strainer. You can also do this if you don’t have an high-powered blender.
- Transfer to a large pot, then turn on heat to medium low. Pour in broth and oregano. Add more salt and pepper, to taste.
- Simmer covered for 10 minutes, then stir in coconut milk. Remove from heat.
- Serve this roasted cherry tomato soup hot, garnished with basil leaves and/or more coconut milk.
Frequently Asked Questions About Vegan & Paleo Roasted Tomato Soup
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)
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
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.
- Roast for 30 minutes, shaking the pan halfway through.
- Cool for 10 minutes, then transfer all the contents to a food processor or a high powered blender. Blend until smooth, then add basil. Blend again.
- OPTIONAL: For an ultra creamy soup, pour the blended mixture through a medium mesh strainer.
- Transfer to a large pot over medium low heat. Pour in broth and oregano. Add more salt and pepper, to taste.
- Cover and simmer for 10 minutes, then stir in coconut milk. Remove from heat.
- Serve hot, garnished with basil leaves and/or more coconut milk.
Video
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