There is an art to making a superb pot of tomato soup. We think this family favorite should be thick and dreamy, and it’s imperative to incorporate the full-bodied flavor of roasted tomatoes. With this concept in mind, we created this dairy-free roasted tomato soup recipe!
Fresh thyme gives our soup a nice, artisanal touch while the onions temper the acidity from the tomatoes. We recommend serving with croutons on top of your soup or our one-of-a-kind garlic knots on the side.
A humongous pot of home-style soup is a labor of love, and thus we take particular care in slow roasting the onions and tomatoes, selecting the fresh herbs, and perfecting the seasonings. Your family will consume every last drop of this fabulous roasted tomato soup recipe.
Serve this soup recipe in a fancy homemade bread bowl!
Dairy-Free Roasted Tomato Soup Video
what you'll need
- 3 lbs vine-ripened tomatoes
- 1 medium yellow onion
- 3 Tbsp olive oil divided
- 1 carrot shredded (about ½ cup)
- 3 sprigs thyme
- 3 cloves garlic minced
- 2 cups vegetable broth or low-sodium chicken broth
- 2 tsp chicken bouillon or vegetable bouillon or salt
- 2 Tbsp fresh basil leaves chopped
- 2 Tbsp tomato paste
- 1 Tbsp white balsamic vinegar
- 2 tsp salt
- 1 tsp pepper
- 1 pinch sugar
let's do it
- Preheat broiler. Coat a baking sheet with cooking spray then set aside.
- Core tomatoes. Cut onion in half then peel. Place tomatoes and onions on the baking sheet then drizzle with 1 Tbsp olive oil. Toss tomatoes and onions with oil to ensure all surfaces are covered.
- Place on top rack under the broiler for 5 minutes. Turn broiler off then turn oven to 450 degrees. Place baking sheet on lower rack and roast for 10–15 minutes until they char slightly. Flip the tomatoes and onions after 5 minutes.
- Place 2 Tbsp oil in a large soup pot or Dutch oven over medium heat. Add carrot and thyme then cook for about 4 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add chicken broth, chicken bouillon or salt and basil. Bring to a boil then reduce heat to medium-low and simmer for 15–20 minutes. Remove thyme sprigs.
- Remove tomatoes and onions from oven and transfer to soup. Add tomato paste and simmer for 10 minutes.
- Purée soup using an immersion blender or regular blender. If using a regular blender, be sure to work in batches and do not fill the pitcher more than ⅓ full to avoid overflow.
- Season with balsamic vinegar, salt, pepper and a pinch of sugar and serve.