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Creamy Roasted Tomato Soup

5 from 1 vote
Gal Shua-Haim MS, RD – @somethingnutritious
Dreamy creamy roasted tomato soup with veggies, coconut milk, and flavorful toppings. Perfect comfort food.
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Servings: 4



  • 5 Roma tomatoes, halved
  • ½ yellow onion, cut into 4 wedges
  • 5-6 garlic cloves
  • 2 carrots, peeled and cut into 2″ pieces
  • 1 red bell pepper, cut into 2″ pieces
  • 2 tablespoons fresh chopped basil
  • 1 cup vegetable broth
  • ½ cup creamy part of full-fat coconut milk
  • 1 tablespoon tomato paste
  • ½ to 1 teaspoon coarse salt, as needed
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon Italian seasoning
  • cup olive oil


  • Oat or coconut cream/milk
  • Balsamic glaze
  • Olive oil
  • Red chili pepper flakes
  • Fresh basil leaves


  • Preheat the oven to 400°F (205°C).
  • On a parchment-lined sheet pan, place the tomatoes, onion wedges, garlic cloves, carrots, and red bell pepper pieces. Drizzle generously with olive oil and season with salt and black pepper. Roast the vegetables for about 35-45 minutes, until they are fork-tender.
  • If you have an immersion blender, transfer the roasted vegetables to a pot. Add vegetable broth, coconut milk, chopped basil, tomato paste, red pepper flakes, and Italian seasoning. Use the immersion blender to blend everything together until smooth. If you don’t have an immersion blender, add all the roasted vegetables, vegetable broth, coconut milk, chopped basil, tomato paste, red pepper flakes, and Italian seasoning to a regular blender. Blend until the mixture is smooth. Transfer the blended mixture to a pot.
  • Heat the soup over medium-low heat until warmed through. Drizzle with olive oil, oat or coconut cream/milk, and balsamic glaze. Garnish with red chili pepper flakes and fresh basil leaves. Enjoy with your favorite grilled cheese sandwich!


creamy roasted tomato soup recipe
Credit: Gal Shua-Haim MS, RD

Can I use regular milk instead of coconut milk?

Yes, you can use regular milk or other plant-based milk alternatives instead of coconut milk. However, coconut milk adds a unique flavor and creaminess to the soup.

How do I store leftovers?

To store leftovers of creamy roasted tomato soup, let it cool, then transfer it to an airtight container. Refrigerate the container, and the soup will stay fresh for up to 5 days. When reheating, gently warm the soup on the stovetop over medium heat. For a desired consistency, consider adding a splash of vegetable broth or plant-based milk while reheating. If you want to freeze the soup, let it cool and then transfer it to a freezer-safe container. Leave some space for expansion, seal tightly, and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

What can I serve with creamy roasted tomato soup?

Creamy roasted tomato soup pairs well with an array of delicious accompaniments. Try a crusty baguette, garlic bread, or a warm roll for satisfying texture. Grilled cheese sandwiches—classic or gourmet—add a delightful contrast. Opt for a side salad with fresh greens, vinaigrette, or a simple Caesar. Savory scones, cheesy biscuits, or even a bruschetta are also excellent choices. For a heartier option, pair with a quiche, frittata, or stuffed mushrooms. Each option elevates the soup’s flavors, making it a versatile and delightful meal.

Can I use canned tomatoes instead of fresh roma tomatoes?

Yes, you can use canned tomatoes as a convenient alternative to fresh Roma tomatoes. Make sure to choose high-quality canned tomatoes without added seasonings for the best results.

creamy roasted tomato soup recipe
Credit: Gal Shua-Haim MS, RD

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