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A large bowl of homemade tomato soup swirled with cashew cream and topped with green onion. Surrounding the bowl is a board with cashew cream, bread and on the other side is a linen napkin, spoon and bowl of chopped green onion.

Creamy Dairy-Free Roasted Tomato Soup (with Fresh Tomatoes)

A simple yet flavourful Tomato Soup that's smooth, creamy and so delicious. Not to mention, dairy-free, gluten-free and sugar free.
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Prep Time: 10 mins
Cook Time: 50 mins
Cooling Time: 10 mins
Total Time: 1 hr 10 mins
MAKES : 4 cups


  • Oven
  • Blender
  • Sheet Pan


  • 3 lb Tomatoes (about 8 - 10 medium sized)
  • 3 cups Non-Dairy Milk (I like using Tigernut)
  • ½ medium Onion
  • 3 - 4 Garlic Cloves
  • 2 tbsp Olive / Avocado Oil
  • 1.5 tsp 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!


If you prefer an extra creamy Tomato Soup, add another cup (totalling 4 cups) of milk while heating. Children may prefer the added creaminess and reduced acidity.

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Serving: 1cup | Calories: 216kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 979mg | Potassium: 1097mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3530IU | Vitamin C: 62mg | Calcium: 295mg | Iron: 2mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!