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Vegan Roasted Tomato Soup | Can't Stay Out of the Kitchen | this fantastic #tomatosoup uses roasted #veggies, #basil & homemade #glutenfree croutons. Absolutely wonderful! #vegan #soup

Vegan Roasted Tomato Soup

Teresa Ambra
We adore this delicious Vegan Roasted Tomato Soup. This tasty tomato soup recipe is made with lots of roasted veggies. It's healthy, low calorie, gluten free and vegan and is a dream on cold, winter nights. Excellent comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 6
Calories 334 kcal

Equipment

  • 1 large jelly roll pan or baking sheet
  • 1 large stock pot with lid
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut veggies and fresh herbs
  • 1 pastry brush
  • 1 immersion blender preferred or regular blender
  • 1 wooden spoon
  • 1 soup ladle
  • parchment paper

Ingredients
  

  • 2 lbs. roma tomatoes sliced
  • 2 lbs. vine-ripe tomatoes quartered
  • 10 oz. container zeema sweet grape tomatoes
  • 2 large white onions sliced and separated into rings
  • 2 leeks green top removed, washed thoroughly and sliced
  • 1 yellow bell pepper sliced in strips
  • 1 red bell pepper sliced in strips
  • 1 orange bell pepper sliced in strips
  • 1 whole garlic bulb
  • 2/3 to 3/4 cup avocado oil or olive oil
  • 1 to 1 1/2 tsp. dried thyme
  • 1 to 1 1/2 tsp. dried marjoram
  • 1 tbsp. sea salt
  • 1/8 tsp. ground black pepper as desired
  • 1/4 cup Italian parsley chopped fine
  • 1/2 cup fresh basil chopped and more for garnish
  • 32 oz. ctn. vegetable broth

Instructions
 

  • Preheat oven to 350°.
  • Slice or wedge tomatoes.
  • Place them on a baking tray lined with parchment paper cut-side-up.
  • Brush generously with avocado or olive oil.
  • Sprinkle with salt and pepper.
  • Meanwhile, slice onions, leeks and bell peppers.
  • Place on a baking tray lined with parchment paper.
  • Brush generously with avocado or olive oil.
  • Sprinkle with salt and pepper.
  • Roast the veggies until cooked soft and slightly brown on top.
  • This will take about 45 minutes.
  • Meanwhile, cut the top off a bulb of garlic and brush with avocado or olive oil.
  • Sprinkle with salt and pepper and roast 30 minutes at 350°.
  • Remove garlic cloves from skins and set aside.
  • Transfer tomatoes and all other veggies to a large stock pot.
  • Add vegetable broth, parsley, thyme, basil and marjoram.
  • Cover and cook over medium heat about 15-20 minutes until heated through.
  • With an immersion blender, puree mixture until smooth.
  • Check seasonings and add salt, pepper, parsley, basil, marjoram or thyme as desired.
  • If necessary, add additional vegetable broth to get to desired consistency.
  • Place soup in bowls and garnish with fresh parsley, thyme, or basil.
  • Serve with croutons or crackers.

Notes

NOTE: Use only red vine-ripe tomatoes and bell peppers for a richer, red color.
 
NOTE: To make croutons: Brush one or both sides of gluten free bread slices with butter or olive oil (to keep vegan). Sprinkle generously with parsley and thyme. Toast in toaster oven or regular oven until done.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 334kcalCarbohydrates: 26gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 980mgPotassium: 1086mgFiber: 8gSugar: 14gVitamin A: 4746IUVitamin C: 144mgCalcium: 110mgIron: 4mg
Keyword gluten free, main dish, soup, tomatoes, vegan
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