Meatless Monday: Vegan roasted tomato soup recipe

Vegan roasted tomato soup

Vegan roasted tomato soup

Roasted tomato soup is an essential staple for any cook, but most recipes call for chicken broth, heavy cream, and/or cheese. Here's a recipe that maintains all the flavour with the added benefit of being vegan-friendly!


3.5 lbs tomatoes*
1 medium sweet onion, quartered
1 small head of garlic, peeled (about 6-8 cloves)
1/3 cup avocado oil or extra virgin olive oil
1 tbsp lemon juice
1 tbsp granulated sugar or maple syrup
1 tsp each of salt and pepper or to taste
2 tsp dried basil
1 cup unsweetened almond milk, divided
A sprig of fresh basil (at least 6-10 leaves) (optional)

* I used a variety of sweet cherry and heirloom cherry tomatoes but you could use any kind you like. If you are using a larger variety such as Roma or beefsteak, it would be best to half or quarter them before roasting to ensure they cook properly. 


  1. Preheat oven to 400F.
  2. Wash and prep the tomatoes, onion and garlic and place in a large bowl.
  3. Add, oil, lemon juice, sugar, salt and pepper and basil and toss to coat well.
  4. Pour into a large casserole dish and roast mixture for 30-40 minutes until onion and garlic are soft (tomatoes will be very soft). Take out and let cool slightly.
  5. Using a high speed blender, ladle approximately half of the vegetable mixture into the blender. Add a few basil leaves (if using). Start on low speed and gradually increase to high for about 40-60 seconds. Once the mixture is smooth, turn blender down to medium-low and  add 1/2 cup of almond milk. Blend until combined.
  6. Pour soup into bowls or mason jars and repeat the above step with remaining ingredients.

Serve with black pepper and a few basil leaves as garnish.