Roasted Tomato Soup
This is probably my all-time favourite soup recipe. Growing up, I adored Heinz tomato soup, as it was simple, sweet, and creamy.
Since going vegan, I couldn’t buy the same soup in the supermarket anymore (though I think this has changed recently!), so I decided to make my own roasted tomato soup.
Roasting the tomatoes makes a huge difference to the depth of the flavour, and also, it means it’s less fussy to make. You chuck the ingredients in the oven, then mix and blend together, rather than having to stand over the hob.
Always a welcome change for someone who loves cooking most of her food from scratch! This recipe actually came from a day when my husband Alex was ill, and he requested tomato soup.
Out of laziness I threw everything in a roasting tin and blended it up!
All you’ll need is:
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Cherry or vine tomatoes
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Red onions
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Garlic
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Carrot
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Olive oil
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Oregano
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Vegetable stock
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Coconut milk
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Fresh basil
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Balsamic vinegar
You could use any tomatoes for this recipe, but my favourite are the medium-sized tomatoes on the vine. They’re easy to chop in half to add to the roasting dish (or two depending on the side of the tray), and they’re full of flavour.
But you could also use cherry or plum tomatoes and not bother chopping them up.
Add these in with the bulbs of garlic. Chop them in half across the centre and face them upwards also. For me, roasted garlic is one of the tastiest things ever so it adds even more flavour to the recipe.
Throw in the chopped carrot, a generous glug of olive oil, oregano, and season with salt and pepper. Throw them in the oven for 40-45 minutes, util deliciously succulent and roasted.
Once they’re roasted and juicy, add them to a blender or food processor, along with the coconut milk, basil, vegetable stock, and balsamic vinegar. Blitz until smooth. It should come out a beautiful orange colour. Taste and adjust seasoning if needed.
I love to serve this up with some extra coconut milk swirled through, a few sprigs of basil, black pepper, and fresh bread. Simple and delicious!
This soup works perfectly with a side of a vegan cheese toastie too, to dip in and scoop out to tomato soup with.
Love soup? Why not try my
- Easy Minestrone Soup
- Mushroom Noodle Soup
- Roasted Broccoli & Mushroom Soup
- Spiced Carrot & Parsnip Soup
Did you make this roasted tomato soup recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Roasted Tomato Soup
Ingredients
- 1.5 kg cherry tomatoes (halved )
- 2 red onions (roughly chopped )
- 1 bulb garlic (halved )
- 1 carrot (roughly chopped )
- olive oil
- 500 ml vegetable stock
- 200 ml coconut milk (half a tin)
- 1 handful fresh basil
- 1/2 tsp oregano (leaves picked )
- splash balsamic vinegar
To serve
- crusty bread
- 1 tbsp fresh basil (chopped )
Instructions
- Preheat oven to 200°C.
- Add the tomatoes and garlic, flat side up, then add the carrots and onions scattered around in a roasting tray. Drizzle with olive oil all over, sprinkle with oregano, and season with salt and pepper.
- Roast in the oven for 45-50 minutes.
- Allow the roasting tray to cool for 10 minutes. Add to a blender or food processor with the stock, coconut milk, balsamic vinegar and basil (including the stalks), and blend until smooth. Taste and adjust seasoning.
- Serve with crusty bread, a grind of black pepper, and extra basil.
Video
Notes
- You could add a sprinkle of red chilli flakes if you fancy a bit of heat!
Nutrition
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20 comments
Deborah Williams
Can you use regular vine ripe tomotoes?
If so, how many for this recipe?
Adelle
Delicious!
Jen Harris
I just made this and it was absolutely delicious! Thank you!
Madeleine OliviaAuthor
You’re welcome Jen!
raabia
made this for dinner + was great!
Madeleine OliviaAuthor
So glad you enjoyed!
Cat
I made this for lunch yesterday! It was absolutely yummy! Loving your recipes Maddie! 😍
Bean
Someone gave me a bunch of garden Roma tomatoes…what do do, what to do? Been seeing this trend to make soup online and gave your recipe a go (it was the carrot that drew me in). Fantastic! Never had tomato soup like this before and a swirl of balsamic on top is the icing on the cake! 5 stars! (Left out the milk, basil, and oregano and it still was amazing!)
Madeleine OliviaAuthor
I am so happy you loved the roasted tomato soup!
Alice Hylton
Love the garlic flavor. I used 7 beefsteak tomatoes sliced in half, and added 1/2 teaspoon of red pepper flakes. This is a very simple recipe that has heaps of flavor.
Madeleine OliviaAuthor
Thank you Alice!
Amy mayne
Lovely easy soup. Another good recipe from Maddie
Madeleine
Thank you!
Patricia
Lovely soup, so delicious. Will be especially good on those winter days at home while watching the rain outside and being warm as toast indoors eating this!
Great website and recipes.
Karen
This soup is very, very god. Having a glut of tomatoes and looking for new soup recipes l stumbled across this one. And its so easy to make! 5 stars from me.
Just one question – can you freeze it? Just making my second batch of the day and would like to keep some for the winter months.
Madeleine
Hi Karen, you can most definitely freeze it. Glad you enjoyed! x
Lynn
Hi Maddie
Happy 2026!
This soup looks lush is it okay to omit the coconut milk? ( dietary requirement)
Madeleine OliviaAuthor
Yes of course! Substitute with another milk alternative 🙂
Joy
Love this soup. This is the second time I’ve made it. It is so delicious. How long do you think it would last in the fridge?
Madeleine OliviaAuthor
I would keep it stored in the fridge for up to 3 days