Go Back
+ servings
A bowl of thick, creamy dairy-free tomato soup

Roasted Tomato Soup

A deliciously creamy, plant-based roasted tomato soup.
Print Pin
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr


  • Blender


  • 2.5 lb Tomatoes (about 6 - 8 medium sized)
  • ½ medium Onion
  • 1 tsp Himalayan / Sea Salt
  • 3 - 4 Garlic Cloves
  • 1.5 cups Dairy-Free Milk (I like using Tigernut)
  • 2 tbsp Olive / Avocado Oil


  • Heat oven to 350°
  • Line baking sheet with parchment paper
  • Cut tomatoes and onion into quarters, press and chop garlic into large chunks
  • Place tomatoes, onions and garlic on baking sheet, drizzle with oil
  • Place in oven and roast for 45 minutes or until tomatoes and onions are soft and beginning to brown 
  • Remove from oven and let cool
  • Once cool transfer tomatoes, onions and garlic to a high speed blender, add salt and non-dairy milk of choice, blend until smooth and creamy
  • Pour into a sauce pan and warm on medium-low heat
  • Serve and enjoy!
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!