Learn how to make Creamy Dairy-Free Roasted Tomato Soup from scratch! This simple and healthy tomato soup is made with fresh tomatoes, making it perfect for using up your garden harvest. It's made with minimal, real-food ingredients. Plus, it's vegan, gluten-free and paleo-friendly.
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There's nothing like a steamy bowl of Creamy Tomato Soup to warm the soul and nourish the body.
Growing up, my Dad had some sort of tomato-based soup concocting almost every weekend. So naturally, Homemade Tomato Soup is one of those comfort foods I crave whenever I'm feeling a little low or under the weather. Without fail, this creamy, dreamy Roasted Tomato soup always does the trick. And trust me, it's way better than Campbell's!
Firstly, it's made with fresh, roasted tomatoes, garlic and onion, giving it a full body of flavour. Despite it being dairy-free and vegan, it's incredibly smooth and creamy!
This Homemade Tomato Soup not only provides that rich, creamy comfort we crave, it also provides a heaping dose of nutritional goodness.
Is Creamy Roasted Tomato Soup Healthy?
As mentioned above, tomatoes have many nutrients that benefit those who can tolerate them. However, many do benefit from avoiding tomatoes. And even though they are one of nature's most delicious fruits (or veggies, depending on your stance), it's best to enjoy them in moderation. That being said, let's first focus on their benefits - because I know for me, this soup makes every cell in my body feel happy and nourished.
Health Benefits of Homemade Roasted Tomato Soup
Source of Antioxidants. Tomatoes contain many nutrients that provide antioxidant activity. However, the one that stands out the most is lycopene. Many studies show lycopene to have protective properties for the eyes and heart. Plus, lycopene is more readily released as tomatoes are cooked or processed. Meaning a bowl of this Creamy Roasted Tomato Soup provides a good, hearty dose!
Rich in many Nutrients. Tomatoes are a great source of vitamin C, many B vitamins, folic acid, vitamin K and fibre.
Seasonal Benefits of Tomatoes
Tomatoes ripen between July and late September (or early October, depending on the weather). This is a great time to enjoy them fresh! It's also an excellent time to start preparing and canning sauces, soups and crushed tomatoes for the winter.
Since tomatoes have heat-clearing properties, they make a refreshing mid-summer food. Whereas their moistening effect also makes them beneficial to enjoy cooked, stewed or fermented during the winter months.
Best Time to Enjoy This Creamy Roasted Tomato Soup
This Tomato Soup makes a comforting soup during the autumn and winter months. According to Traditional Chinese Medicine, tomatoes can relieve dryness in the body and move stagnant blood. Additionally, they are considered a yin food. All of which are beneficial to increase during the Winter months.
On top of that, the way this Creamy Roasted Tomato Soup is prepared is also considered a yin cooking method. Yin cooking methods are longer with lower heat, which helps our bodies retain more heat during the colder seasons.
How To Make Creamy Roasted Tomato Soup With Fresh Tomatoes
Making a creamy, dairy-free Homemade Tomato Soup with fresh tomatoes is easier than you might think! It just takes a bit of patience while they roast but only a few short minutes of prepping.
What You'll Need
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- Medium Saucepan (affiliate link)
- Sheet Pan (affiliate link)
- Unbleached Parchment Paper (affiliate link)
Roast Tomatoes, Garlic & Onion
First, preheat your oven to 350° F and line a baking sheet with unbleached parchment paper.
Next, chop eight to ten medium/large tomatoes into quarters and scoop out the seeds. (You can discard the seeds in the compost or wash and dry them to save and sprout.)
Then, chop half an onion into large chunks and set aside. Press three to four garlic cloves with the flat edge of a chef's knife and chop in halves.
After everything is chopped, add the de-seeded tomatoes, onion and garlic into a large bowl. Drizzle one to two tablespoons of olive or avocado oil over the tomatoes, garlic and onion. Toss or mix well.
Once the tomatoes, onion and garlic are coated evenly with the olive/avocado oil, spread evenly on the baking sheet. Then, place in the oven and roast for forty-five minutes, or until tomatoes and onion begin to brown and become fragrant.
Once roasted, remove from the oven and let cool.
Add Dairy-Free Milk And Blend
Once cooled, transfer the roasted tomatoes, onion and garlic to your blender jug. Then, pour in three cups of non-dairy milk (or any milk of choice), one teaspoon Himalayan or Celtic salt, and blend until smooth and creamy.
Heat & Serve
Once your Creamy Dairy-Free Roasted Tomato Soup is blended into a smooth and creamy perfection, pour into a medium saucepan. For those that prefer an extra creamy Tomato Soup, you can add an additional cup of milk at this time (totalling four cups). Children may prefer the added creaminess and reduced acidity of this option.
Finally, heat on medium-low for about ten minutes or until the soup reaches your desired temperature.
More Reasons You'll Love This Recipe
Simple to make. Although it does take a bit of time to make this recipe, it comes together quite simply and easily.
Make it with dairy-free milk or regular. You can make this Tomato Soup with almost any milk, dairy-free or not. (Although I don't recommend coconut milk).
No added sugar. Unlike many store-bought soups, this Tomato Soup contains no added sugars or sweeteners.
THIS RECIPE IS...
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If you try this Creamy Dairy-Free Roasted Tomato Soup, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Creamy Dairy-Free Roasted Tomato Soup (with Fresh Tomatoes)
- Sheet Pan
- 3 lb Tomatoes (about 8 - 10 medium sized)
- 3 cups Non-Dairy Milk (I like using Homemade Tigernut)
- ½ medium Onion
- 3 - 4 Garlic Cloves
- 2 tablespoon Olive / Avocado Oil
- 1.5 teaspoon Himalayan / Sea Salt
- First, preheat your oven to 350° F and line a baking sheet with unbleached parchment paper.
- Next, chop 8 - 10 medium/large tomatoes into quarters and scoop out the seeds. (You can discard the seeds in the compost or wash and dry them to save and sprout.)
- Then, chop ½ and onion into large chunks and set aside. Press 3 - 4 garlic cloves with the flat edge of a chef's knife and chop in halves.
- Add the de-seeded tomatoes, onion and garlic into a large bowl. Drizzle 1 - 2 tablespoons of Olive or Avocado Oil over the tomatoes, garlic and onion. Toss or mix well.
- Once the tomatoes, Onion and Garlic are coated evenly with the olive/Avocado oil, pour onto the baking sheet. Spread out evenly and then place in the oven and roast for 45 minutes, or until tomatoes and onion begin to brown and become fragrant.
- Once roasted, remove from the oven and let cool.
- Transfer the tomatoes, onion and garlic to your blender jug once cooled. Add 3 cups of non-dairy milk (or any milk of choice), 1 teaspoon Himalayan or Celtic salt, and blend until smooth and creamy.
- Once your Tomato Soup is blended into a smooth and creamy perfection, pour into a medium saucepan and heat on low. Stir consistently until it begins to steam or reaches your desired temperature.
- Serve on its own or top with cultured cashew yogurt, plain cream, or dunk in some flatbread too!
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