This healthy homemade roasted tomato soup is gluten free, dairy free, paleo, paleo friendly, plant based, veggie packed, high fiber, higher protein, and can be made vegan. In a big white bowl is freshly made bright red tomato soup with a thick, creamy texture. Topped with red pepper flakes, a swirl of coconut milk, and a basil leaf.

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This Homemade Roasted Tomato Soup is gluten free, dairy free, and made with simple ingredients. The flavor from the roasted vegetables and creaminess of the soup will make you want to never have canned soup ever again! Perfect to prep for easy, cozy meals throughout the week.

If you take a look at the label on the back of any store-bought tomato soup (even the “organic”, “natural” or “healthier” alternatives— you will find that there is a TON of added sugar). Now, don’t get me wrong, I absolutely do not mind some sugar here and there or in desserts. BUT, in my opinion, the standard American contains WAYYYY too much added sugar where it’s not needed!

Soups, marinara sauce, bread, condiments, yogurt, nut butters… are all surprisingly FILLED with sugar when they are not typically thought of as “sweet”. This is where sugar is not needed and if you can find/make lower sugar or sugar-free alternatives, it can have a profound positive effect on your health (without you really even noticing a difference in taste!).

Believe me, homemade tomato soup sounds a little daunting and time-consuming to make. And I will admit, it will take just a bitttt longer than store-bought BUT it’s honestly very easy to throw together and will result in a healthier, more delicious soup that you can feel amazing about feeding yourself and your family/friends! Plus, it’s actually pretty fun to make 💁‍♀️

All you have to do is chop up some tomatoes and a few other vegetables, throw them on a sheet pan and into the oven, forget about it for awhile while you work, catch up on your favorite show, or clean up around the house (you actually may not be able to forget about it because your kitchen is going to smell AMAZING 😉)— but you get the point.

From there, you’ll throw it all into the blender with some spices/herbs, a little broth, and coconut milk (it won’t taste like coconut, trust me— it’s just for creaminess). And wah-lah! You will have a delicious homemade tomato soup!

Find my video tutorial HERE.

Why You’ll Love This

Easy homemade recipe – You probably have most of the ingredients in your kitchen! Almost everything tastes better homemade and once you see how easy and delicious this is to make, you won’t want to buy canned or store-bought anymore.
Vegetable packed – You can use the vegetables included in the recipe and add any that you might have in the fridge you need to use up! It will just add to the flavor and creaminess of your soup.
Fall meal prep staple – Soups and stews are amazing and super easy to prep for the week ahead. Have leftovers for lunch and dinner and store them in the freezer in these pre-portioned Soup Cubes until you’re ready to heat up and eat!
Dietary friendly – This soup is naturally gluten free, dairy free, and can easily be made vegan by swapping the bone broth for vegetable broth.

What You’ll Need

Tomatoes— I used organic tomatoes on the vine but any kind will work!
Red bell pepper— This adds such a delicious mild flavor, makes the soup more red, and packs in a ton of nutrients.
Red onion— You could also use a yellow or white onion, whatever you prefer or have on hand.
Garlic— We’re going to be using a WHOLE head. It will all make sense in the directions below.
Olive oil— or oil of choice. I like the flavor of olive oil here.
Salt and pepper— lots to bring out the flavor.
Fresh basil— or other herb of choice.
Broth— I used bone broth for extra flavor, nutrients, and gut health benefits but you can use any broth you like! Veggie broth to keep this recipe vegan.
Coconut milk— I recommend full fat, from a can. This will NOT make your soup taste like coconut! It simply adds a creamy component to your soup. You can use any unsweetened plain milk that you like but I prefer canned milk because it is extra thick and creamy!
Spices of choice— I used oregano, red pepper flakes, and thyme.

How To Make

Preheat oven to 425F and line a baking sheet with parchment paper.
Slice the top off of the head of garlic. Slice the tomatoes, red pepper, onion, and place on the baking sheet.
Add the head of garlic to the baking sheet and coat everything in olive oil, salt, and pepper (Tip: Be generous here, the more you use, the more flavor will come out when roasting!)
Toss until everything is coated and bake for 35 minutes.
Once done, remove the garlic from the baking sheet and add all other vegetables to the cup of a high-speed blender.
Squeeze the garlic cloves out of the head (it should be a soft paste) and add to the blender.
Add basil, broth, coconut milk, spices, and extra salt and pepper to the blender and blend until smooth and fully combined.
Pour soup into a pot over medium heat and bring to a boil. Turn down heat and let simmer for at least 15 minutes. This will help to bring out the flavor!
Divide into bowls for serving and enjoy! (Tip: Optional to garnish with basil, more spices, coconut milk, and serve with a side like grilled cheese)

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