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Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I can almost guarantee you will enjoy this one. I certainly do. Rich, creamy, and bursting with flavor, this roasted tomato soup takes all the things you love about this seasoned classic and elevates them in the simplest way possible. With a slow roast that lets the tomatoes, onion, and garlic develop deep, caramelized sweetness, and a hint of ginger and coconut milk for warmth and richness, this is a bowl of soup you’ll come back to time and again.
😍 Why You’ll Love My Creamy Roasted Tomato Soup
This isn’t your average tomato soup. First, we slow-roast the tomatoes, onions, garlic, and ginger to coax out their natural sweetness and deep, rich flavors. The result? A luscious base that’s anything but basic. The unexpected addition of coconut milk makes the soup creamy and comforting, while a touch of ginger adds an intriguing, bright kick. Plus, it’s incredibly easy to make – with just 5 minutes of prep and a hands-off roasting time, you’ll be enjoying this bowl of warmth in no time. Perfect for cozy nights in or a comforting lunch, this soup is a reminder that simple ingredients, when treated with care, can create something truly unforgettable
🗒️ Ingredients
Vegetable Stock – The savory foundation that brings everything together with just the right amount of depth.
Tomatoes – Sweet and tangy, these are the heart of this soup, packed with rich, roasted goodness.
Coconut Milk – Adds a silky, creamy texture and a hint of tropical richness to balance the flavors.
Ginger – A surprising touch that adds brightness and complexity with every spoonful.
Apple Cider Vinegar – A splash of acidity to balance the richness and elevate the flavors.
Garlic – Roasted to perfection, it infuses the soup with a mellow, sweet warmth.
Sweet Onion – Brings natural sweetness and depth that complements the tomatoes beautifully.
Ground Coriander – A subtle, earthy spice that adds a layer of warmth and intrigue.
Fresh Parsley – A fresh, herby finish that adds color and a burst of brightness to each bowl.
Olive Oil – Drizzled on top to add richness and a smooth finish to the soup.
Kosher Salt – Enhances the natural flavors and balances out the sweetness of the tomatoes.
Fresh Cracked Pepper – A pinch of pepper for that perfect amount of seasoning and a little kick.
Sourdough Bread – Toasted to perfection, it’s the ideal side for dipping into this creamy soup.
👩🍳 How to Make My Creamy Roasted Tomato Soup
🔥 Start by heating your oven to 300°F.
🍅 On a large baking sheet, arrange halved tomatoes and quartered onions, cut sides up. Add garlic cloves and a whole knob of ginger to the tray.
🧅 Sprinkle the onions with ground coriander, then toss everything with salt, pepper, and olive oil. Pop the tray in the oven and roast for 1 1/2 hours, stirring halfway through, until everything is soft and caramelized.
🫚 Remove the skin from the ginger and squeeze the garlic from its peel. Add the roasted veggies to a blender along with vegetable stock, coconut milk, and a splash of apple cider vinegar. Blend until smooth and creamy.
🧂 Give your soup a taste and adjust the seasoning with more salt if needed.
🥄 Ladle the soup into bowls and drizzle with a little olive oil and reserved coconut milk. Top with fresh parsley and serve with a slice of toasted sourdough bread for dipping.
🥳 Enjoy
🎩 Tips and Tricks
- If you like your soup a little thicker, reduce the vegetable stock slightly when blending. For a lighter version, add more stock to thin it out.
- For an extra touch of richness, swirl in some extra coconut milk or a dollop of dairy-free yogurt just before serving.
- If you enjoy a little heat, sprinkle in some red pepper flakes or a dash of cayenne when roasting the vegetables.
🤲 Substitutions
Coconut Milk: Swap it for heavy cream or a dairy-free option like almond or oat milk for a similar creamy texture.
Vegetable Stock: Chicken stock or water can be used as an alternative, though vegetable stock adds a deeper flavor.
Apple Cider Vinegar: Use white wine vinegar, lemon juice, or even a splash of balsamic vinegar for a different tangy kick.
Ground Coriander: Omit it entirely or use ground cumin or garam masala for a different spice profile.
Fresh Parsley: Thyme, basil, or cilantro can be used in place of parsley, depending on your flavor preference.
Sweet Onion:Yellow or white onions work just as well, or you can use shallots for a milder flavor.
Olive Oil: You can use avocado oil or coconut oil for a slightly different finish.
📓 Best served with
- Toasted Sourdough Bread
- Grilled Cheese Sandwich
- Crusty Baguette
- Garlic Bread
- Pita Chips
- Croutons
- Stuffed Mushrooms
👝 How to Store Leftover Soup
Let it cool completely before transferring it to an airtight container. You can store it in the fridge for up to 4 days, making it a perfect option for meal prep or cozy leftovers.
If you’re looking to keep it longer, this soup freezes beautifully. Just portion it into freezer-safe containers, leaving a little room for expansion, and store it in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove, adding a splash of vegetable stock or water to reach your desired consistency.
🧠 Common Questions
Yes! This soup actually gets better after sitting for a day or two. You can make it up to 4 days ahead and store it in the fridge. It also freezes well for up to 3 months—just be sure to cool it completely before freezing.
If you want to add some heat, sprinkle in a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce while roasting the vegetables. You can also stir in some chopped jalapeño or serrano peppers before blending.
es! If you prefer a different type of milk, you can swap the coconut milk for almond milk, oat milk, or even regular dairy cream. However, coconut milk gives the soup its signature richness and creamy texture.
Yes, as long as you stick with vegetable stock and coconut milk, this soup is vegan and gluten-free. It’s a great option for anyone following plant-based diets.
Yes, you can absolutely use canned tomatoes instead of fresh ones! If you’re using canned tomatoes, opt for whole or crushed tomatoes in their juice for the best flavor. You’ll want to skip the roasting step, but you can still achieve a rich, flavorful soup by sautéing the onions, garlic, ginger, and spices in olive oil, then adding the canned tomatoes and vegetable stock to simmer. After that, blend the soup until smooth, and finish with coconut milk and a splash of apple cider vinegar. It’s a quicker version, but still delicious!
Creamy Roasted Tomato Soup
Equipment
- large baking sheet
- High speed blender or Food Processor
Ingredients
- 2 cup vegetable stock, low sodium or homemade
- 8 medium sized tomatoes, cut in half
- 1 cup full fat coconut milk, plus 2 tablespoons reserved for drizzling when serving
- 4 inch knob of ginger, in skin
- 1 tsp apple cider vinegar
- 4 cloves of garlic in skin, smashed
- 1 large sweet onion, peeled and quartered
- 1/2 tsp ground coriander
- 1/3 cup chopped parsley, for serving
- 4 tbsp olive oil
- Kosher salt
- Fresh cracked pepper
- Sourdough bread, toasted , for serving
Instructions
- Preheat oven to 300 Degrees F.
- Place tomato halves on a large baking tray, cut sides facing up alongside the quartered onion.
- Nestle in the garlic cloves and the ginger.
- Sprinkle ground coriander over the onions and toss.
- Scatter 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the onion and tomato and drizzle the whole tray with the olive oil.
- Roast the vegetables in the oven for 1 1/2 hours, stirring halfway through.
- When the vegetables are done cooking, peel the skin off of the ginger and squeeze the garlic out of the skins. Discard peel and skins.
- Add the contents of the tray to a blender.
- Add vegetable stock, coconut milk, and vinegar.
- Blend until it's a smooth orange color and there are no visible chunks of vegetables.
- Taste and add salt if needed, I usually don't feel the urge to.
- Ladle soup into shallow bowls and drizzle with a bit of olive oil, a few drops of the reserved coconut milk, and fresh parsley.
- Serve with a slice of toasted bread and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is super easy to make and tastes great. I added some cayenne pepper for a little kick. I used an emulsion blender. Thanks for another great recipe.
I’m so glad you love it, Sherry! And I love the addition of cayenne!
Hi Kat,
Seeing as though it’s January in New England would you still use fresh tomatoes? The flavors sound delicious.
Thank you!
Kristen Berry
Hi Kristen, I would try and seek them out if possible, but canned tomatoes would work in a pinch.
Just drain off any liquids and get them as dry as possible before putting into the oven so they get that same roasted flavor.
Kat.
That’s just what I did. It was delicious! Thank you!
I made this soup last night and hubby and I had it for dinner tonight. It is so good. We loved it.
This makes me so happy, Nichola!
Thank you for giving it a try!
Kat.
Delicious! So thick and creamy. Made this with my garden heirloom tomatoes and it turned out wonderful. Love how easy it came together. Highly recommend!
That sounds incredible, Julie! There’s nothing like homegrown produce!
Enjoy,
Kat.
I’m not usually a tomato soup person, but this was delicious!
Thank you, Cindy!
Enjoy,
Kat.