STEP ASIDE canned tomato soup because once you make this Homemade Roasted Tomato Soup— you will NEVER want to go back!

This Roasted Tomato Soup is surprisingly easy to make, gluten-free, dairy-free, super healthy, and the flavor is UNMATCHED.

Find my video tutorial HERE.

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 is 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 is honeslty 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 cleanup around the house (note: 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!

What you need for this Homemade Roasted Tomato Soup:

Tomatoes— I used on the vine but any will work!

Red bell pepper— optional, for extra flavor and nutrients.

Red onion— a white or sweet onion will also work here.

Garlic— we’re going to be using a WHOLE head. Don’t be scared, it will all make sense in the directions 😉

Olive oil— or oil of choice. I like the flavor of olive oil here.

Salt and pepper— lots!

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.

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