This vegan roasted tomato soup is made with creamy coconut milk and Thai red curry paste for an Asian spin on the comfort food classic. You will be making this easy soup recipe again and again! This recipe is written in partnership with SUNSET® Produce.
When the weather cools down, we love warming up with comforting and nutritious bowls of soup. Whether is a bowl of Lebanese chicken soup, vegan seafood chowder or Turkish red lentil soup, soups are the ultimate one-pot meal that feeds a crowd.
We always have Wild Wonders® and Angel Sweet® grape tomatoes on hand because they’re perfect for snacking (especially when you have lots of tiny fingers in the house always looking for snacks!)
We always have Wild Wonders and Angel Sweet cherry tomatoes on hand because they’re perfect for snacking (especially when you have lots of tiny fingers in the house always looking for snacks!)
Even though SUNSET® tomatoes are already bursting with flavor, roasting them in the oven with a little olive oil emphasizes the rich flavor even further.
Can I use any type of SUNSET tomato for this roasted tomato soup recipe?
Yes! Absolutely. Any variety of tomato will work including Campari®, Zima® or Kumato®. If your tomatoes are not grape-sized, simply cut them in smaller pieces before tossing with olive oil and roasting.
What are the benefits of roasting tomatoes?
There are several benefits to roasting tomatoes before turning them into soup. First, it’s a great way to use up tomatoes that are slightly past their prime. By roasting them you avoid food waste which is a huge way to save money on your food budget. Second, roasting caramelizes the naturally occurring sugars in tomatoes resulting in a super rich, flavorful tomato.
Next, I add Thai red curry paste and full fat Thai-style coconut milk to the blender plus additional salt and pepper to taste. At this point you will pulse until you’ve reached your desired consistency. Feel free to make it as smooth or chunky as you wish!
Are you vegan or vegetarian? Great news: this roasted tomato soup recipe is naturally vegan and contains no butter, milk or cream.
Thai red curry paste is a super aromatic and versatile paste made red chili peppers, garlic, sea salt, lemongrass and turmeric. It can be purchased online, large national retailers or international markets.
Absolutely! It tastes delicious served chilled, room temperature or hot.
Of course! It will stay good in an air-tight container in the freezer for up to three months.
I would suggest roasting the tomatoes up to 3 days in advance then pureeing everything in the blender before serving. Note: you’ll need to warm on the stove first if you want to enjoy it warm.
To serve, I love to top the bowl with a few leftover roasted whole tomatoes plus a drizzle of extra virgin olive oil. Toasted pumpkin seeds or cilantro would be a great garnish as well!
Your spoon is waiting.
Vegan Roasted Tomato Soup
- 1 tablespoon olive oil
- 4 cups SUNSET® grape tomatoes such as Angel Sweet® or Wild Wonders®
- salt and pepper to taste
- 15 ounces full fat coconut milk Thai style
- 2 tablespoons Thai Red Curry Paste
- Pre-heat oven to 350 degrees and line a baking sheet with foil.
- Sprinkle SUNSET® tomatoes in an even layer on a baking sheet and toss with olive oil plus salt and pepper to taste. Roast until tomatoes start to soften and burst, about 20 minutes.
- Place roasted tomatoes in a high-speed blender with all remaining ingredients and pulse until you've reached the desired consistency. Check for seasoning and adjust accordingly. Serve warm.
Disclosure: This recipe is written in partnership with SUNSET Produce. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.