Vegan Roasted Tomato Soup Recipe
Creamy tomato soup is the ultimate comfort food. Rich, savory, tangy, and sweet, it ticks all the boxes of deliciousness. It's a dish that can make you feel all warm and fuzzy inside, and it's perfect any time of year. Instead of a typical heavy cream recipe, this vegan version brought to you by Alexandra Shytsman of plant-based blog The New Baguette relies on rich coconut milk for that signature silky texture. Brown rice is another unusual addition, which lends a chunkier texture and turns this soup into a complete meal.
This roasted tomato soup features just a handful of easy-to-find ingredients, and it's super simple to make. Although it does require a bit of a time commitment, the stove does most of the work for you, leaving you free to do other things (close to the kitchen, of course). It's perfect for meal prep, too, since the soup gets even better with time. As we head into the winter months, we're committing this recipe to memory!
Gather the ingredients for vegan roasted tomato soup
To make this delicious soup recipe, you'll need 2 pounds of Roma aka "plum" tomatoes (about eight tomatoes), extra-virgin olive oil, an onion, a few garlic cloves, tomato paste, chili flakes, coconut milk, veggie broth, brown rice, and fresh basil. We like using Roma tomatoes for this dish, because they don't usually have a ton of flavor on their own, but become intensely sweet-savory when roasted. With that being said, you can really use any tomatoes you have on hand.
Roast the tomatoes
To get started, preheat your oven to 400 F. Halve the tomatoes lengthwise, and put them in a 9x13-inch casserole pan (or any other roasting dish that can accommodate them all comfortably). Drizzle with oil, and season with salt and pepper. Then, toss to coat evenly.
Make sure to roast the tomatoes in a single layer, so that each tomato has space for hot air to flow around it. The roasting time may vary depending on the size and water content of your tomatoes — estimate for a ballpark of 40 minutes.
Cook the aromatics
While the tomatoes are in the oven, heat some olive oil in a Dutch oven or another large pot. Cook the onion until it's translucent, then add the garlic, chili flakes, and tomato paste. Don't cook the garlic for too long, or it will burn and become bitter.
Although we used a white onion here, you can use a red one or even a few shallots instead. If you want to use additional dried herbs (such as oregano, thyme, or Herbes de Provence), add them along with the garlic.
Add the liquids and tomatoes
When the aromatics are done, add the coconut milk, broth, and roasted tomatoes to the pot. (For a slightly healthier take on the soup, use "light" coconut milk instead of full-fat.) Depending on the salt level of your broth, now is a good time to season it with salt.
When the liquid comes up to a boil, stir in the rice, and reduce the heat to low. Simmer the soup gently until the rice is cooked through, about another half an hour. We recommend brown rice for its nutritional benefits, but feel free to use white for a speedier cooking time.
Puree the soup
Last but not least, turn off the heat, add the basil, and puree. An immersion blender is ideal here since you can stick it straight in the pot. If you don't have one, a standard upright blender will do, but you have to be careful: Whenever using an upright blender to puree anything hot, it's very important that the steam has a way to escape. Remember to take out the removable center of the lid beforehand, and cover the opening lightly with a kitchen towel while blending. If the steam gets trapped inside, the top will blow off and the soup will go everywhere, staining your kitchen and potentially causing skin burns.
Once you are done, you're ready to serve and enjoy with your family! This dish is sure to be a favorite at your house.
- 8 Roma tomatoes (about 2 pounds)
- 2 to 3 tablespoons extra-virgin olive oil, divided
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 medium garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ teaspoon chili flakes
- 1 (13.3-ounce) can full-fat unsweetened coconut milk
- 4 cups vegetable or mushroom broth
- ½ cup brown rice
- handful of basil leaves + extra for serving
- Preheat the oven to 400 F.
- Halve the tomatoes, and place them in a 9x13-inch roasting pan.
- Drizzle with oil, and season with salt and pepper.
- Toss to coat evenly, and arrange the tomatoes in a single layer, cut-side up.
- Roast the tomatoes until shriveled around the edges, about 40 minutes.
- Meanwhile, in a Dutch oven or another heavy-bottomed pot, heat 1 tablespoon of oil over medium-low heat.
- Add the onion with a pinch of salt, and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, tomato paste, and chili flakes, and cook for 30 seconds more.
- Add the coconut milk, broth, and tomatoes to the pot. Cover tightly with a lid, and bring to a boil.
- Reduce the heat to low, and add the rice.
- Gently simmer, covered, until the rice is cooked through, 30 to 40 minutes.
- Add the basil.
- Using an immersion blender, puree until smooth. (If using a standard upright blender, remember to take out the removable center of the lid beforehand and to cover the opening lightly with a kitchen towel while blending. If the steam gets trapped inside, the top will blow off, potentially staining your kitchen and causing skin burns.)
- Serve, and enjoy!
| Calories per Serving | 68 |
| Total Fat | 5.0 g |
| Saturated Fat | 3.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 5.7 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 1.2 g |
| Sodium | 236.7 mg |
| Protein | 1.1 g |
