Print
Creamy Roasted Tomato Soup | vegan | whole 30 recipes | dairy free soup | comforting soups |

Creamy Roasted Tomato Soup (Dairy Free and Vegan)

This flavorful and creamy roasted tomato soup is packed with delicious flavor and tons of veggies! 

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 14 servings
Author happilyeveradventures

Ingredients

  • 5 Pounds Tomatoes sliced in half
  • 1 Large Sweet Onion sliced
  • 2-3 Large Garlic Bulbs minced
  • 3 Cups Cauliflower coarsely chopped
  • 1.5 Cups Carrots shredded
  • 2 Cups Mushrooms sliced
  • 1 Large Bunch of Kale chopped
  • 1 Can Tomato Paste
  • 1 Can Coconut Milk
  • 4 Cups Low Sodium Veggie Broth
  • Garlic powder, oregano, ancho chile powder, paprika, cumin, chipotle flakes (or red pepper flakes), to taste
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Arrange the sliced tomatoes on a foil lined baking tray and drizzle with an oil of your choice. I like to use avocado oil. Roast for 40 minutes to 1 hour - until the tomatoes start to blister but before they burn

  2. Saute the onions and the garlic in a large pot until the onions start to slightly brown, about 5 minutes

  3. In a separate pan, saute half of the shredded carrots and the sliced mushrooms, about 5 minutes

  4. Add the chopped cauliflower  and the other half of the shredded carrots to the large pot with the onion and garlic. 

  5. Add the roasted tomatoes to the large pot

  6. Add the coconut milk, veggie broth, tomato paste and seasonings to the large pot. Mix well

  7. Blend using an immersion blender or transfer to a blender. I like to blend mine relatively smooth, but you can keep it as chunky as you like. Try it and if it's not tomatoey enough for you, add a can of diced tomatoes and blend again

  8. Add in the carrots and mushrooms you sauteed as well as the kale

  9. Add extra seasonings to taste