Vegan Roasted Tomato Soup

I love tomatoes! Tomato soup is probably my favorite soup and has been since I was a young girl. But I’m a girl who likes a lot of variety in my food. One tomato soup recipe is just not enough! Recently, I have been looking online for vegan and grain-free recipes and found three vegan soup recipes that turned out really well this week. This roasted tomato soup has fresh corn kernels as the substance that thickens the soup and makes it creamy rather than by using dairy. It is a wonderful alternative to the traditional Tomato Basil soups with cream added at the end. I also love the idea of roasting the tomatoes to give them additional flavor.

I found this recipe at I changed the recipe a little by roasting a whole bulb of garlic and adding that into the mix. I made a few other minor changes from the original, but overall the soup is intact. This soup is really thick and tasty. I am really grateful for Chinmayie at LoveFoodEat for sharing this recipe of a healthy, low calorie, vegan version of a soup I really love. I think you will enjoy it too.

Here’s a picture of this delicious Vegan Roasted Tomato Soup.

Here’s a close up look at this delicious soup.

Here’s what I did.

I started with several pounds of tomatoes. I actually used more than those in the picture.

Slice tomatoes.

Sprinkle olive oil over top the tomatoes. I used about 3+ tablespoons. Sprinkle with thyme until well-covered. I used about 1 1/2 tsp. thyme. Sprinkle with Kosher salt. I used about a tablespoon. Bake at 350 for about 45 minutes.

Cut the top off a bulb of garlic. Roast in 350 oven about 30 minutes.

Remove garlic from oven after about 30 minutes.

After roasting tomatoes allow them to cool about 30 minutes so you don’t get burned transferring them to a blender. Here I’ve put some of the tomatoes in the blender to puree.

Here I’ve added the roasted garlic. The next time I make this recipe I’m going to add the fresh corn at this time as well. It was hard pureeing it separately since there wasn’t enough liquid or other content to get it to cream easily.

After pureeing the tomatoes, pour the mixture into a stock pot.

Cut corn off cob.

Place corn in blender and puree. (As I noted earlier, I would add this in with the other pureed ingredients).

Add pureed corn to roasted tomato mixture.

Chop up about 1/4 cup fresh parsley. I used Italian parsley.

Add parsley and basil. If you have fresh basil, add 1/2 cup or more, if desired. I used a heaping tablespoonful of dried basil. Simmer ingredients over low to medium heat for about 30 minutes to blend flavors.

Here’s what the soup looks like after simmering for 30 minutes.

This is a really thick and delicious soup. It’s made thick and creamy due to the corn added to the recipe.

Here’s a look at this delicious soup. It’s perfect by itself, but you can also serve it with Texas Toast Caesar Croûtons or crackers.

Here’s a view of the soup served with crackers.

Here’s the recipe.


(Recipe adapted from Chinmayie at


16 ripe Roma tomatoes

1 whole husked sweet corn

1 whole garlic bulb

3 tbsp. olive oil

1 to ½ tsp dried thyme

1 tbsp. Kosher Salt

¼ cup Italian parsley, chopped fine

1 heaping tablespoon dried basil


Cut the tomatoes into half. Place them on a baking tray with the cut side up. Drizzle with 3-4 tbsp. olive oil, salt and dried thyme. Roast the tomatoes until cooked soft and slightly brown on top.  This will take about 45 minutes. Meanwhile, cut the top off a bulb of garlic and roast 30 minutes at 350°. Let tomatoes cool completely and put into blender to puree. Add roasted garlic to blender. Cut the corn kernels off the cob. Add the corn to the blender. Blend until smooth. Place the pureed tomato mixture in a large stock pot. Add parsley and basil. Bring the soup to a boil and let it simmer for about 30 minutes to give the seasonings time to permeate the soup. Check seasonings and add salt, pepper, parsley, basil, or thyme as desired. Add water to bring the soup to desired consistency. (I like the soup thick so I did not add any water). Place soup in bowls and garnish with fresh parsley, thyme, or basil. Serves 4.

Time to eat!

Recipe Pix 13 135

A fabulous vegan tomato soup recipe.


You may also like these recipes:

Roasted Tomato Basil Soup

Tomato Basil Parmesan Soup


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6 Responses to “Vegan Roasted Tomato Soup”

  1. Cathy
    October 26, 2012 at 12:52 pm #

    Can’t wait to try this. I made your Red velvet Cheesecake Brownies last weekend. I slightly undercooked them, but they were really good.

    • October 26, 2012 at 2:03 pm #

      Wonderful. Glad you liked them. I’m making a sweet potato soup with leeks, apples, & fresh ginger right now. Never used fresh ginger before. Can’t wait to see how it turns out!

      Sent from my iPhone

  2. October 25, 2012 at 8:20 pm #

    Teresa, this is outstanding! So healthy and deliciously soothing!

    • October 25, 2012 at 8:31 pm #

      Thank you. Very low in calories, yet tasty.


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