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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.
Print Recipe
5 from 1 vote

Homemade Roasted Tomato Soup

Course: Appetizer, Main Course, Side Dish, Soup
Keyword: cozy, dairy free, dinner, easy recipe, fall, fall recipes, gluten free, grilled cheese, homemade, lunch, meal prep, plant based, roasted, soup, tomato, tomatoes, vegan, winter
Servings: 4

Ingredients

  • 8 tomatoes (quartered, I used on the vine)
  • 1 red bell pepper (sliced)
  • 1/2 red onion (sliced)
  • 1 head garlic
  • olive oil
  • salt and pepper (to taste, be generous here)
  • 1/2 cup fresh basil
  • 1 cup broth
  • 1/2 cup full fat coconut milk (from a can, or milk of choice)
  • optional spices— I used oregano, thyme, and red pepper flakes to taste

Instructions

  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • Slice the top off of a head garlic. Add tomatoes, red pepper, onion, and head of garlic to baking sheet. Coat in olive oil, salt, and pepper (be generous here). Toss until evenly combined. Bake for 35 minutes.
  • Remove garlic from baking sheet and add everything to a blender. Squeeze garlic cloves out of the head (they should be soft and come out easily, like a paste).
  • Add basil, broth, coconut milk, spices, and extra salt and pepper to your blender and blend until 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.
  • Optional - garnish with basil, more spices, coconut milk and serve with a grilled cheese sandwich.