Roasted Tomato Soup Recipe – Vegan in the Freezer (2024)

Roasted Tomato Soup recipe takes advantage of rich flavored Roma tomatoes and then it's made creamy. Sautéd mushrooms are added for an easy over-the-top homemade and gluten free tomato soup.

Rich tomato soup is an all-time favorite in families across the continents. This recipe is embellished with coconut cream and mushrooms.

It's the perfect bowlful to be served with a loaf of crusty bread. You can choose whether you'd like to dunk or not.

Tomatoes used as a base for soup can go in hundreds of different directions. The soup may end up not even being a tomato soup but that special fruit is definitely adding to the underlying flavors.

There are three different tomato soups on my blog already so you know I love them. There is even an Easy and Rich Tomato Bisque. But let's get going on this crowd-pleaser and check out the ingredients below.

🥘 Ingredients

• Roma tomatoes - those little oval tomatoes usually have Italian names and all would work great. That is San Marzano etc.
• Coconut oil - adds flavor and helps with sautéing the veggies.
• Garlic powder - goes a long way in the flavor department with just a little bit.
• Dried basil - has a peppery taste and wonderful aroma.
• Dried oregano - is aromatic and has an earthy flavor.
• Ground black pepper - is very spicy so don't use a lot.
• Button mushrooms - you could use baby portabella (portobello) but I like the mildness of these white mushrooms for this recipe.
• White onion - is more tender than yellow onion and stands out well in taste.
• Vegetable broth - is the flavorful and healthy liquid that adds a lot of nutrients and makes this gluten free tomato soup shine.
• Tomato paste - adds rich concentrated flavors to the mixture.
• Coconut cream - makes a thicker and creamier flavored soup. You can also use dairy-free milk if that is all you have on hand. It won't be quite as rich though.
• Chives - add a little bit of onion flavor but make the dish prettier too.

🔪 Instructions

• Preheat the oven to 450°F.
• Lightly grease a baking sheet with coconut oil.
• Cut the tomatoes in half lengthwise and cut out the very tips of the cores.
• Place, cut side down, on the prepared baking sheet.
• Brush the tomatoes with a little bit of oil and sprinkle their backs with the garlic powder, salt, basil, oregano, and pepper.
• The visual is about two pictures up.
• Bake for 20 minutes. Let cool. While the tomatoes are roasting, heat a tablespoon of the coconut oil in a skillet or soup pot over medium heat.
• When hot, add the onion and mushrooms and sauté for 10 to 15 minutes.

• Scrape the tomatoes from the baking sheet into a blender. Blend at medium speed until smooth.

• To the skillet holding the mushroom mixture, add the vegetable stock, tomato paste, and blended tomatoes.
• Bring to a boil and then remove from the heat.

• Add the milk and make sure the soup is heated through.
• Sprinkle with chives and serve hot.

💭 Chef's tips

Every grocery store has some kind of an Italian style tomato. Roma is the one that I see the most but San Marzano and plum tomatoes are all excellent also.

Let the roasted tomatoes cool quite a bit before blending in the blender. When it's hot the blender immediately builds pressure and will blow the lid and a lot of the tomatoes out of the top of the blender. Even when you're firmly holding the lid down.

Coconut cream comes in a can but sometimes it reads coconut milk. That is the same thing. They both have a thicker creamier content. The ingredients will say that the fat content is somewhere between 17% and 22%.

You can also use any of your favorite unsweetened dairy-free milk varieties. It won't be quite as rich but it will still be very good.

Because this is a roasted tomato soup you really need to use fresh tomatoes and roast them. The cans of whole Italian tomatoes are not roasted.

💭 Can you freeze tomato soup

• Storing in the refrigerator: Will keep covered in the refrigerator for 2 to 3 days.
• Freezing: Let cool to room temperature. Freeze in hard-sided freezer containers for up to 3 months.
• To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
• Reheating: Place in a saucepan and heat through.

🥣 Fab tomato soups

• Crockpot Tomato Soup is also made from scratch and is one of the most popular slow cooker recipes on my blog.
• If you're looking for another creamy soup that has extra vegetables then go no further than this Tomato Soup with Potatoes.
• Don't forget the Easy and Rich Tomato Bisque that I mentioned above!

If you take a photo of your rich and warming vegan roasted tomato soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

📋 Recipe

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