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!
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.
Once you’ve roasted the tomatoes, simply place them in a high speed blender (this is the blender I love to use!)
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.
What is Thai red curry paste?
Can this soup be served chilled?
Can I freeze this tomato soup?
How far in advance can I make this tomato soup?
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.
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Vegan Roasted Tomato Soup?
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Vegan Roasted Tomato Soup
Recipe Video
Ingredients
- 1 tablespoon extra virgin 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
Instructions
- 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.
Last Step:
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