The Best Creamy Roasted Tomato Soup (Gluten Free, Vegan)

Prep: 60 minutesCook: 30 minutesTotal: 90 minutes
Yield: serves 4 to 6Category: Soups/Sides
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This deliciously creamy tomato soup makes the perfect lunch on those colder days when you are in need of a comforting and warming meal. I used to love Heinz tomato soup, especially with a cheese toastie dipped in, so it was only a matter of time before I created my own vegan version.

The tangy sweetness of the tomato works perfectly with the creamy coconut milk resulting in a lovely cosy soup. The fresh basil in this really takes this soup to the next level but if you only have the dried version in do not panic, just throw two teaspoons of it into the pan.

It may seem as though this takes a long time to prepare, however, once the vegetables are in the oven roasting you can pop an alarm on and go do your thing. I do want to just quickly mention that all ovens vary so even though the time noted is around an hour, you may want to check on them after 45 minutes to make sure they are not starting to burn.

I have made this soup on the hob but also in my soup maker. If you have one you are welcome to use it, just roast the vegetables and then add to the soup maker along with the other ingredients and opt for smooth.

This soup is my go to if I have too many tomatoes in that need eating. If desired, you could experiment with this soup by adding in any extra vegetables that need using up. It is great to make a batch of at the beginning of the week to reheat for lunches as the week goes on. Simply keep in the fridge for up to four or five days and reheat on the hob when needed.

I have noted that this recipe serves four to six people as this depends on the size of your appetites! If you like this recipe you may also like my Curried Lentil & Tomato Soup which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 6 tomatoes
  • 2 red peppers
  • 1 can coconut milk
  • 1 white onion
  • 100ml 1/4 cup + 3 tbsp water
  • 2 tbsp tomato puree
  • 2 cloves garlic
  • 1 handful fresh basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 vegetable stock cube
  • pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Roughly chop the tomatoes and red peppers, (discarding the seeds), and place on a baking tray
  2. Drizzle the vegetables in a little olive oil and place in a preheated oven. Bake for 60 minutes at 175 degrees Celsius
  3. Peel and dice the onion before adding to a large saucepan along with a splash of olive oil. Cook over a low heat for a few minutes until soft
  4. Peel and chop the garlic cloves and add to the pan along with the roasted tomatoes and peppers, cook for a few minutes over a low heat
  5. Add all of the remaining ingredients to the saucepan, seasoning well with salt and pepper, and bring to the boil
  6. Once boiling, reduce the heat and allow to simmer for around thirty minutes. Stir occasionally
  7. Remove the soup from the heat and, once cooled, blitz using a hand blender until smooth


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