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Learn how to make Creamy Roasted Tomato Soup from scratch! Made with fresh tomatoes, this comforting Homemade Soup is perfect for using up your garden harvest.
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There's nothing like a steamy bowl of Tomato Soup to warm the soul and nourish the body. It's one of those comfort foods that takes me back in time. Growing up, my Dad had some type of tomato-based soup concocting nearly every weekend. So, it's naturally a go-to whenever I need a little nourishing comfort. And trust me, it's way better than Campbell's!
Made with fresh roasted tomatoes, garlic and onion, this homemade Tomato Soup has a rich flavour with a deliciously creamy texture. It can be made dairy-free or dairy-rich, depending on your preferences or dietary needs. Plus, it's perfect for serving with Homemade Flatbread and topping with Cultured Cashew Yogurt or Cashew Cream.
Is Tomato Soup Good For You?
Tomatoes are rich in many nutrients, including potent antioxidants. Scratch-made tomato soup made with whole food ingredients is the best way to ensure you're getting the most nutrients without excess salt, fillers and preservatives.
Health Benefits
Source of Antioxidants. Tomatoes contain many nutrients that provide antioxidant activity. However, the one that stands out the most is lycopene. Many studies show lycopene to have protective properties for the eyes and heart. Plus, roasting, stewing and blending tomatoes increases the bioavailability of this powerful nutrient.
Vitamin and mineral-rich. Tomatoes are a great source of vitamin C, many B vitamins, folic acid, vitamin K and fibre.
Seasonal Benefits
Autumn and Winter are great times to warm the bones with a comforting bowl of roasted Tomato Soup.
Summer is a great time to use fresh garden tomatoes, which make the most flavourful and nutrient-rich soup.
How to Make Tomato Soup From Scratch
Making Roasted Tomato Soup from scratch only requires a handful of whole food ingredients and about 15 minutes of hands-on time.
What You Will Need
Equipment
- Medium soup pot to warm the soup.
- Oven to roast the tomatoes.
- Spoon to deseed the tomatoes.
- Blender to cream the soup.
- Baking sheet or dish to roast the tomatoes.
- Parchment paper if using a baking sheet.
Ingredients
- Fresh tomatoes offer the richest flavour and are best for roasting.
- Onion and garlic provide a rich, full-body flavour.
- Milk offers creaminess while balancing out the acidity of the tomatoes.
- Extra virgin olive oil increases the bioavailability of nutrients and prevents the tomatoes from drying and sticking while roasting.
- Salt brings the flavours together.
Step 1: Slice and Deseed
First, preheat your oven to 350° F. If using a baking sheet, line it with unbleached parchment paper.
Next, chop the tomatoes into quarters and use a regular table spoon to scoop out the seeds. (You can discard the seeds in the compost or wash and dry them to save and sprout).
Then, press the garlic cloves and chop the onion into quarters.
Step 2: Roast
Spread the sliced tomatoes, onion and garlic on the baking sheet or in a glass baking dish. Drizzle with extra virgin olive oil and place in your preheated oven to roast for about 45 minutes or until the tomatoes and onion begin to brown.
Once roasted, remove from the oven and allow to cool.
Step 3: Blend
Once cooled, transfer the roasted tomatoes, onion and garlic to a blender jug. Then, pour in your choice of milk (I like using Homemade Almond or Tigernut for a dairy-free version). Add Himalayan or Celtic salt and blend until smooth and creamy.
Step 4: Warm and Serve
Once blended, pour the soup into a medium soup pot or saucepan.
Heat over medium-low for about five minutes or until the soup reaches your desired temperature. Stir frequently to prevent sticking or clumping.
Serve on its own or top with cheese, Cultured Cashew Yogurt or Cashew Cream. This Tomato Soup is also delicious served with Homemade Flatbread.
Substitutions and Variations
Make it extra creamy by adding an additional cup of milk or Cashew Cream. Children may prefer the added creaminess and reduced acidity of this option.
Make it dairy-free by using Homemade Almond or Tigernut milk.
Use pure avocado oil in place of extra virgin olive oil.
Recipe Highlights
Great for garden tomatoes. This recipe is most delicious when using fresh-picked garden tomatoes.
Rich in heart-healthy antioxidants. Tomatoes are a great source of lycopene, an antioxidant that protects heart and eye health.
Simple to make. Homemade Tomtato Soup is simple to make, only requiring about 15 minutes of hands-on time.
Versatile. You can make this recipe dairy-free or dairy-rich. You can also make it creamier by adding more milk or cream.
No added sugar. Unlike many store-bought soups, this recipe contains no added sugars or sweeteners.
FAQs
Yes, this Tomato Soup is made with whole food ingredients that are naturally gluten-free and grain-free.
Homemade Tomato Soup will last 3 - 5 days in the refrigerator. Always make sure to seal it in an airtight container to prevent contamination.
Yes, tomato soup can be frozen for up to 6 months. Again, make sure it is sealed in an airtight container to prevent contamination.
Tomato Soup can be substituted for tomato sauce. However, it is much thinner, so the amount of liquid may need to be adjusted in the recipe you are making. This tomato soup also contains garlic, onion and salt, so the seasonings may also need to be adjusted in the recipe you are adding it to.
More Soup Recipes
If you try this Creamy Dairy-Free Roasted Tomato Soup, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Creamy Roasted Tomato Soup
Print RecipeEquipment
- Oven
- Blender
- Baking Dish or Sheet Pan
- Medium soup pot
- Spoon
Ingredients
- 3 lb Tomatoes (about 8 - 10 Medium-Sized)
- 3 cups Milk (I like using Homemade Tigernut or Almond)
- ½ medium Onion
- 3 - 4 Garlic Cloves
- 2 tablespoon Extra Virgin Olive Oil (or Pure Avocado Oil)
- 1 teaspoon Himalayan Salt (or to Taste)
Instructions
- First, preheat your oven to 350° F. If using a baking sheet, line it with unbleached parchment paper.
- ext, chop the tomatoes into quarters and use a regular table spoon to scoop out the seeds. (You can discard the seeds in the compost or wash and dry them to save and sprout).Then, press the garlic cloves and chop the onion into quarters.
- Spread the sliced tomatoes, onion and garlic on the baking sheet or in a glass baking dish. Drizzle with extra virgin olive oil and place in the preheated oven to roast for about 45 minutes. Or until the tomatoes and onion begin to brown.Once roasted, remove from the oven and allow to cool.
- Once cooled, transfer the roasted tomatoes, onion and garlic to a blender jug. Then, pour in your choice of milk (I like using Homemade Almond or Tigernut for a dairy-free version). Add Himalayan or Celtic salt and blend until smooth and creamy.
- Once blended, pour the soup into a medium soup pot or saucepan.Heat over medium-low for about 5 minutes or until the soup reaches your desired temperature. Stir frequently to prevent sticking or clumping.Serve on its own or top with cheese, Cultured Cashew Yogurt or Cashew Cream. This Tomato Soup is also delicious served with Homemade Flatbread.
Notes
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Nutrition
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Pam says
This soup is so easy to whip up with simple healthy ingredients most of us have on hand. It will warm you up on a cold winter night. Comfort food at its finest! Thanks Beet of the Wild. ?
Michelle McCowan says
It sure is! Thank you, Pam! So glad you enjoyed ❤️