Easy Roasted Heirloom Tomato Soup
Easy Roasted Heirloom Tomato Soup- all you need is 8 ingredients for this simple tomato soup that is bursting with flavor. Once you try this you’ll never eat tomato canned soup again!
It feels ludicrous to post a soup recipe when it’s currently nearing 100 degrees outside, but we only have a few more weeks of tomato season so we have to get while the getting’s good!
Tomato soup and grilled cheese is my all-time favorite comfort food. I just love dipping the grilled cheese in the warm soup so it gets even more melty and delicious. Mmm…
I have to admit though, finding a good melty vegan cheese isn’t easy. I personally can’t stand Daiya. The flavor, the ingredients…it’s just not my bag. I did find one recently called Parmela Creamy Nutcheese that’s pretty tasty.
I mean they probably could have picked a better name than nutcheese but I guess it gets the point across. The first ingredient is cashew milk. It’s also aged so it has more of a real cheese flavor which I personally enjoy, and it melts well too.
But I digress, this post isn’t about vegan cheese. It’s not sponsored by that cheese company either. I just felt it was important to discuss quality dairy-free cheeses given the topic of tomato soup. :)
I titled this heirloom tomato soup because that’s my favorite variety but you can use any kind of tomatoes you prefer. There’s no hard rules here.
Making it is as simple as dicing the tomatoes, onion and garlic then roasting them until their flavors truly shine. From there you just transfer them to a blender with vegetable broth and herbs, and blend until smooth.
It’s a little more effort than buying canned tomato soup but I promise it’s worth every second.
Nothing can beat the flavors of freshly harvested tomatoes roasted with garlic. Especially with a melty grilled cheese. You can just wrap me in a cozy blanket and consider me right at home.
Easy Roasted Heirloom Tomato Soup
Yield: 4 cups or 2 bowls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients:
- 2 pounds heirloom (or regular) tomatoes, cored and roughly chopped
- 1 large yellow onion, roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- high heat oil
- salt & pepper, to taste
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 8 basil leaves + more for garnishing fresh
Directions:
Preheat the oven to 425°F . Arrange the diced tomatoes, onion and garlic on a baking sheet then toss (or spray) with high heat oil. Sprinkle with salt and pepper then roast in the oven for 35 minutes. Set aside to cool for at least 5 minutes.
Transfer roasted vegetables into a blender with 1 cup of vegetable broth, oregano and basil leaves. Pulse until a thick and chunky texture is achieved (or smoother, if desired). Pour into a large pot and add more broth as needed. Alternatively, you could use an immersion blender and blend everything in the pot.
Warm the pot over medium heat until the soup is heated through. Add more salt to taste, if desired. Serve warm garnished with chopped basil and a side of grilled cheese, and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Love how easy this looks. I have more tomatoes than I know what to do with so I’ll have to try this next week! I agree — nut cheese doesn’t sound very appealing but it sure is good! Well, the homemade cashew ricotta cheese. haha
Aw so jealous of your home grown tomatoes! I’m glad you see the humor in nutcheese too, lol! ;)
Worth every second indeed! And my favorite this time of year. I just reshot my roasted red bell pepper heirloom tomato soup. It’s one I make a ton of this time of year and toss it in the freezer for those winter dayyys. I’ve yet to try a store bought vegan cheese… I think I’d get the stink eye from Rob. Thank you for your recommendations, however. I may just give it a go!
I adore roasted tomato soup!!
https://audrasappetite.com/roasted-tomato-soup/
I suspect that some dried chipotle would not be amiss here.
Oooh yum! Grilled cheese and tomato soup is my ultimate comfort food. Riley makes it for me whenever I’m sick or having a bad day. I’m so spoiled lol.
I’m gonna go check out that cheese and see if it’s near me anywhere. I hate most vegan cheese. There’s a local guy that makes cashew based mozzarella and it’s amazing, but I haven’t gotten excited about any grocery store cheese except for maybe Treeline.
I suppose it would be difficult to find great vegan cheese so that’s good that you’ve found one that has that flavor and meltability! :) I have so many heirloom tomatoes in my garden so I’m so happy you posted this soup. I love that you roasted the tomatoes for extra flavor…I’m so trying this before tomato season is over!
Oh yes, tomato soup + grilled cheese is a heavenly combo! It’s actually been rainy and terribly dreary here in NY all week (was not expecting crappy weather so fast since I got here last week, ugh!) so I am so in the mood for some soup.
I still have yet to find a vegan cheese that melts well and tastes great! I’ll have to look for that brand next time I make a run to Whole Foods / the more natural foods stores in the closest city (I can’t stand all the ones the stores by us carry!). ANYWAY!! This soup sounds fantastic! Even if it is still well in the 90s here too – come on fall!
Yep, I have to drive all the way to Atlanta to find this one! So annoying. Hopefully some day the higher quality stuff will be more accessible.
To all who haven’t found a great vegan cheese, try Chao cheese. Tastes great. Melts. Three different flavors. I even make chili rellenos with it. Works and tastes great. Today, however I’m going to make this soup!
I can’t wait to try this! I love Violife cheese! It’s not as expensive as Chao, but melts beautifully. I made grilled cheese sandwiches for a week with Violife before I told my son and boyfriend that they weren’t eating actual cheese! My son adores cheese so it was a huge win to be able to fool him lol
Violife is really good! Have you tried Miyoko’s cheddar yet? That’s the best one I’ve found yet!!
This soup was so easy to make and delicious. I will definitely make this again!
Can I also put spaghetti squash and eggplant in this recipe?
Pingback: Summertime fare: Heirloom tomatos, peppers, basil, and-kale? – Princess Anne Locavore
Made this for dinner tonight. It was absolutely delicious. Fresh and warm! I will definitely make this again!
The absolute BEST!
Pingback: 25 Best Heirloom Tomato Recipes to Enjoy - Insanely Good