Ladle up a big bowl of this delicious and creamy roasted tomato soup. Make a toasty grilled cheese sandwich to dunk, and you’ve got yourself the perfect cozy Fall evening!
As soon as tomato season was here, I knew I wanted to make tomato soup. My boyfriend’s father loves to grow his own tomatoes (from seed), and this year he had 18 heirloom tomato plants! I was happy to learn that he had plenty to go around, and knew I needed to snag some for this soup!
Tomato soup is the perfect late summer/early Fall meal. It is a great way to use up the last tomatoes of the season, and is also perfect on those cooler, rainy September days.
This particular recipe has a few twists to it, but I assure you it as delicious, maybe even more delicious, then the tomato soup you grew up on.
First, the tomatoes are combined with aromatics and slow roasted in the oven. Slow roasting the tomatoes allow the beautiful flavors of the tomatoes to deepen, adding a ton of flavor to the soup. Secondly, this recipe is made dairy free, by using coconut milk, instead of regular milk or cream.
I know it sounds a bit odd, but it works here. If it’s not your thing, no worries, I have the dairy substitutes below.
Possibly the best thing about making this soup is its all made in one pot! If you have an oven safe dutch oven (like a Lodge or a Le Creuset), you can assemble everything right in the pot, roast in the oven and then blend using an immersion blender.
If you do not have an immersion blender, you can simply add everything to a blender and blend. However, if you do have an immersion blender, I highly recommend using it as there is way less clean up.
And one last thing before we get into the recipe: make grilled cheese! It’s basically non-negotiable.
If you make tomato soup, you must make grilled cheese to dunk into it. Yes, dunk. That’s also non-negotiable. Even if you are dairy free or vegan. I used vegan cheddar slices in my grilled cheese and it was still delicious. There’s just something about a big bowl of hot soup and a toasty grilled cheese on the side that screams COZY FALL VIBES. Just do it, and thank me later. Okay, on to what you need.
- Dutch Oven
- Immersion Blender or Blender
- Cutting Board and Knife
- Measuring Cups
Remove the stems from and quarter your beautiful, ripe tomatoes and place them into the dutch oven. Sprinkle the smashed garlic cloves, onion segments and fresh herbs around the tomatoes.
Drizzle the olive oil over everything and add a generous sprinkle of salt and pepper. Place the dutch oven in the oven uncovered and roast at 375 for at least one hour.
One hour is the minimum but you can roast for longer, up to 2 hours. If you roast for 2 hours, you may want to cover the dutch oven at the one hour mark to prevent any potential burning.
The longer the tomatoes roast, the more concentrated and rich the flavor.
Once the tomatoes are done roasting, remove the dutch oven from the oven and allow to cool 10 minutes. Remove any big stems from the fresh herbs.
Add vegetable stock and coconut milk and blend everything with an immersion blender right in the pot until completely smooth. This may take a few minutes.
If you do not have an immersion blender, transfer tomatoes, aromatics and juices to a blender and blend until smooth. Add back to the dutch oven, then add vegetable stock and coconut milk.
Place dutch oven over medium-low heat, and allow soup to come to a simmer. Simmer for 10-15 minutes. Season with salt and pepper as needed. In the last few minutes of cooking, add fresh chopped basil.
Optional but highly recommended: top tomato soup with toasted breadcrumbs or croutons. I used leftover bacon breadcrumbs that I made by toasting finely chopped bread and chopped cooked bacon in a sauté pan over medium heat until crispy and golden.
Also optional (but not really) and highly recommended: serve roasted tomato soup with a grilled cheese.
- Herbs: If you do not have fresh herbs, such as thyme or oregano, use 2 tablespoons of dried Italian seasoning.
- Coconut milk: If you do not have or wish to use coconut milk, sub with equal parts heavy cream or half and half.
- Butter: Add a couple tablespoons of butter or vegan butter for a super silky and rich soup.
More Comfort Food Recipes
- Elote Corn Chowder
- Pumpkin Beer Chili with Sweet Potato Biscuits
- Chicken Enchilada Soup
- Chicken Pot Pie with Buttermilk Biscuits
- Ratatouille Gnocchi
If you make this roasted tomato soup, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Roasted Tomato Soup
- 16 medium ripe tomatoes stems removed and quartered
- 6 garlic cloves smashed
- 1/2 yellow or white onion roughly chopped
- handful fresh herbs, such as thyme and/or oregano
- 1/4 cup olive oil
- 2 cups vegetable stock
- 1 cup coconut milk
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Preheat oven to 425 degrees. In a large oven safe dutch oven, add quartered tomatoes, smashed garlic, chopped onion, fresh herbs, olive oil and a generous sprinkle of salt and pepper. Roast uncovered in the oven for 1 hour.
- Remove pot from oven and allow to cool 10 minutes. Add vegetable stock and coconut milk to dutch oven. Blend soup using an immersion blender until smooth, or transfer to a high speed blender, blend until smooth and add back to dutch oven.
- Turn dutch oven on medium-low heat and bring to a simmer. Simmer soup for 10 minutes. Add fresh basil and adjust seasoning as needed with salt and pepper.