If there is one soup that officially announces Fall has arrived, it’s this one!
There is just something about a big pot of creamy tomato soup simmering away on the stove when the weather starts to turn chilly. Add a piece of crusty sourdough for dipping and I’m pretty much in my happy place. Now make it sourdough grilled cheese croutons, buttered up and crispy- and you’ve just leveled up. Big time.
This is my Fall Soup Series version of the roasted tomato soup I’ve been making for years—and honestly, I think it might be the best one yet.
The secret? Roast the tomatoes, onions and garlic first. It takes a few extra minutes, but this is where all that deep, sweet, caramelized flavor happens. Then we blend everything together with full-fat coconut milk, tomato paste, fresh basil and a touch of maple syrup to balance the acidity.
And somehow, without a drop of heavy cream or any flour to thicken it, you end up with the creamiest, coziest bowl of tomato soup.
Basically: comfort food that still makes you feel good. My favorite kind.
The Best Roasted Tomato Soup
Ingredients
- 8 large ripe tomatoes, halved
- 1 large carrot or 2 small carrots, chopped *optional, lends sweetness
- 3 Tbsp extra-virgin olive oil, plus more for finishing
- 2 heads garlics, tops sliced off
- 2 white or yellow onions, peeled and quartered
- 3 cups low-sodium chicken or vegetable stock
- ¾ cup full-fat coconut milk if not vegan, you may do heavy cream
- 1 Tbsp tomato paste
- 4 Tbsp extra-virgin olive oil or butter
- 2–3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- A handful of dried rosemary
- 1 teaspoon dried oregano or thyme
- A large handful of fresh basil leaves, roughly chopped
- 1–2 Tbsp pure maple syrup, to taste
- Freshly grated Parmesan, optional, for serving
Instructions
1. Roast your vegetables.
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and add the tomatoes, (carrots if using), onions and whole garlic cloves. Drizzle with the olive oil and season generously with salt, pepper, crushed red pepper flakes (chili flakes) and dried rosemary.
Roast for 30–35 minutes, until the tomatoes are soft and caramelized around the edges and the onions are golden. Don’t rush this part—the roasting is what gives this soup its incredible depth of flavor.
2. Get your soup base going.
While the vegetables are roasting, add the stock, coconut milk, butter or olive oil, bay leaves and basil to a large pot. Bring to a gentle simmer. Follow Step 2 if doing an immersion blender. If using a high-speed blender, head to end of Step 3.
3. Blend it all together.
Remove the bay leaves. Add the roasted tomatoes, onions and garlic to the pot along with the tomato paste. This is where I like to use an immersion blender. Blend until silky smooth and creamy, but don’t overdo it.
*I did a high-speed blender instead and IF you go for this option, add the liquid: broth and cream directly into the blender itself and don’t overmix, as to retain some of the texture.
4. Let the flavors mingle.
Stir in 1 tablespoon of maple syrup and the thyme, if using. Simmer gently for another 10–15 minutes, stirring occasionally.
Taste and adjust the salt, pepper and maple syrup. Depending on how sweet or acidic your tomatoes are, you may want that second tablespoon of maple syrup.
5. Serve!
Ladle into big bowls and finish with a little drizzle of olive oil, fresh basil and freshly grated Parmesan if you eat dairy.
And please don’t forget the crusty sourdough. The dipping is half the experience.
This one is going straight into the Fall rotation. Enjoy every cozy spoonful! ♥
By: Aleyda Batarse | The Dish On Healthy
A few things that make this soup foolproof:
Use ripe tomatoes. The better your tomatoes, the better your soup. This is especially delicious at the end of summer when tomatoes are at their sweetest.
Don’t skip the roasting. You can technically make tomato soup without roasting the vegetables first, but why would you? Roasting concentrates the flavour and brings out the natural sweetness of the tomatoes and onions.
Full-fat coconut milk is key. It gives you that gorgeous creamy texture without needing heavy cream. Make sure you’re using full-fat, not light coconut milk.
Taste before adding all the maple syrup. Tomatoes vary enormously in acidity. Start with 1 tablespoon and add more only if needed. You want balance, not a sweet tomato soup.
Substitutions
- Coconut milk: You can substitute heavy cream if you consume dairy, although the coconut milk gives this soup its signature creaminess.
- Butter: Use extra-virgin olive oil for a completely dairy-free soup.
- Chicken stock: Vegetable stock works beautifully and keeps the soup vegetarian.
- Fresh basil: In a pinch, you can use 1–2 teaspoons of dried basil, although fresh is definitely my preference.
- Parmesan: Completely optional. The soup is delicious without it.
Storage & Freezing
This soup is basically made for meal prep!
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock or water if it has thickened in the fridge.
You can also freeze it for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers, leaving a little room for expansion.
Thaw overnight in the refrigerator and reheat gently. Give it a good stir before serving—especially because coconut milk can separate slightly after freezing.
And there you have it: the coziest bowl of roasted tomato soup. Simple ingredients, no complicated techniques, no heavy cream, no flour—and so much flavor.
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