Velvety Roasted Tomato Soup (Vegan)
Tomatoes, garlic, and onion are roasted at high heat to concentrate their sweetness before being blended into a smooth soup. Blended cashews stand in for dairy cream, adding body and a mild richness without overpowering the tomato flavor. The soup takes about 50 minutes total and reheats well for weekday lunches.
Equipment
- Rimmed half sheet pan
- Parchment paper (optional)
- Dutch oven or heavy-bottomed pot (5–6 qt)
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Immersion blender or countertop blender
- Fine-mesh sieve (optional, for extra-smooth texture)
- Ladle
Ingredients
- 0.5 cup raw cashews For creaminess; choose unsalted, unroasted
- 1 cup boiling water For soaking cashews; will be drained
- 2.5 lb ripe tomatoes, halved (Roma or heirloom) Peak-season, vine-ripened for best flavor
- 2 tbsp extra-virgin olive oil For roasting tomatoes; a peppery EVOO is ideal
- 0.5 tsp kosher salt For tomatoes before roasting
- 0.25 tsp freshly ground black pepper For tomatoes before roasting
- 2 cup sourdough bread, cut into 3/4-inch cubes For croutons (about 6 oz)
- 1 tbsp extra-virgin olive oil For croutons
- 0.25 tsp garlic powder For croutons
- 1 pinch kosher salt For croutons
- 1 tbsp extra-virgin olive oil For sautéing aromatics
- 1 large yellow onion, diced small About 12 oz
- 1 medium carrot, diced small
- 1 rib celery, diced small
- 1 tsp kosher salt For aromatics
- 4 cloves garlic, thinly sliced or minced Fresh garlic for best aroma
- 2 tbsp tomato paste Double-concentrated if available (e.g., Mutti)
- 0.5 tsp smoked paprika Adds gentle smokiness
- 0.25 tsp crushed red pepper flakes Optional heat
- 1 tbsp sherry vinegar Or red wine vinegar
- 28 oz whole peeled San Marzano tomatoes, with juices 1 can; DOP-certified preferred
- 3 cup low-sodium vegetable broth Homemade or high-quality store-bought
- 2 tsp pure maple syrup Balances acidity (or use organic cane sugar)
- 1 bay leaf
- 0.125 tsp baking soda Optional; softens acidity
- 0.5 cup fresh basil leaves, torn Plus extra for garnish
- 0.75 cup water For blending cashew cream
- 1 tsp extra-virgin olive oil For finishing
- 0.5 tsp freshly ground black pepper For finishing, to taste
Instructions
Preparation Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Add the cashews to a heatproof bowl and cover with 1 cup boiling water. Soak for 15 minutes while you prep the vegetables and start roasting. This softens them for a silky cream.
- Toss the halved tomatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Arrange cut-side up on the sheet pan. Roast at 425°F (220°C) for 25 minutes, until edges blister, juices bubble, and the aroma is sweet and concentrated.
- For croutons (optional but recommended): In a bowl, toss the sourdough cubes with 1 tbsp olive oil, 1/4 tsp garlic powder, and a pinch of salt. During the last 8–10 minutes of tomato roasting, spread the cubes on a corner of the pan (or a second pan) and bake until golden and crisp.
- Warm 1 tbsp olive oil in a Dutch oven over medium heat. Add the onion, carrot, celery, and 1 tsp kosher salt. Sauté 8–10 minutes, stirring occasionally, until the vegetables are translucent with lightly golden edges and smell sweet.
- Add the garlic and cook 1 minute until fragrant. Stir in the tomato paste and cook 2–3 minutes, stirring, until it darkens to a deep brick red and leaves a fond on the pot—this builds umami.
- Sprinkle in the smoked paprika and red pepper flakes; cook 30 seconds. Deglaze with the sherry vinegar, scraping up the fond with a wooden spoon.
- Pour in the canned whole tomatoes with their juices (crush them by hand as you add), the roasted tomatoes and any pan juices, vegetable broth, maple syrup, bay leaf, and the baking soda (optional). Bring to a gentle boil, then reduce to a lively simmer. Partially cover and cook 12–15 minutes to meld flavors.
- Make the cashew cream: Drain the soaked cashews. Blend with 3/4 cup water on high for 45–60 seconds until completely smooth and glossy. If you don’t have a high-speed blender, blend longer or strain through a fine-mesh sieve for extra silkiness.
- Fish out and discard the bay leaf. Add the torn basil. Blend the soup until smooth using an immersion blender. Alternatively, blend in batches in a vented countertop blender (fill halfway, hold a towel over the lid to prevent steam buildup). For ultra-smooth texture, pass through a fine-mesh sieve.
- Stir in the cashew cream. If needed, thin with a splash of broth to your preferred consistency. Warm gently over low heat for 2–3 minutes—avoid boiling to keep the flavor fresh. Finish with 1 tsp olive oil and season with additional salt and black pepper to taste.
Chef’s Tips
- Deeper sweetness: Let the tomato paste caramelize thoroughly before deglazing—watch for a deeper color and toasty aroma.
- Balance like a pro: A tiny pinch of baking soda softens sharp acidity; a teaspoon of vinegar at the end brightens if it tastes flat.
- Nuts or not: Swap cashew cream with 2/3 cup full-fat coconut milk for nut-free. Or blend in 1/2 cup cooked cannellini beans plus 1–2 tbsp olive oil for body.
- All-canned version: If fresh tomatoes aren’t at peak, roast drained canned whole tomatoes at 425°F (220°C) for 15 minutes to concentrate, or use two 28-oz cans total and simmer 10 extra minutes.
- Smoky twist: Char halved tomatoes under the broiler for 3–5 minutes until lightly blackened, or finish the soup with a pinch of smoked salt.
- Faster caramelized onions: Add a splash of water if browning too quickly; the steam helps soften and accelerate the process evenly.
Serving Suggestions
- Ladle into warmed bowls. Garnish with basil chiffonade, a few golden croutons, a glossy drizzle of olive oil, and freshly cracked black pepper. The ideal bowl is sunset red-orange, silky and pourable but not thin, with aromas of sweet tomato and fresh basil. Pair with a vegan grilled cheese on sourdough, a simple arugula salad with lemon, or a crisp Italian white (or sparkling water with a lemon twist).
Culinary Context
- Rooted in Italian and broader Mediterranean traditions, tomato soup celebrates the region’s devotion to ripe produce and humble technique—roast, simmer, blend. I grew up loving the classic canned version; this is the elevated, from-scratch bowl I craved: concentrated roasted tomatoes, honest aromatics, and dairy-free creaminess that lets the fruit shine.
Optional Advanced Instructions
- Make-ahead: Roast tomatoes up to 3 days in advance and refrigerate with their juices. Croutons keep airtight for 2 days.
- Basil oil swirl: Blend 1/2 cup basil with 1/3 cup EVOO and a pinch of salt. Strain for a vibrant green drizzle.
- Ultra-smooth finish: After blending, pass the soup through a fine-mesh sieve, pressing with a ladle, then rewarm gently.
- Beginner alternative: Skip roasting and use two 28-oz cans of tomatoes; add 1 tsp sugar and simmer 20 minutes for depth.
Timing
- Prep Time: 20 minutes
- Cook Time: 55 minutes (roast 25 min; croutons 8–10 min overlapping; sauté/paste 10–12 min; simmer 12–15 min; blend/finish 5 min)
Notes
- For best results, use peak-season tomatoes or top-quality DOP San Marzano canned tomatoes.
- Warm bowls before serving to keep the soup hot.
- Store leftovers refrigerated up to 4 days or freeze up to 3 months; thaw overnight and reheat gently without boiling.
Nutrition
Calories: 405kcalCarbohydrates: 44gProtein: 11gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 1119mgPotassium: 1522mgFiber: 9gSugar: 21gVitamin A: 7052IUVitamin C: 73mgCalcium: 104mgIron: 4mg
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