Roasted Tomato Soup

This homemade tomato soup is made with a selection of roasted tomatoes, herbs, garlic, onion, Olive Tree Tuscan Blend Olive Oil and cream (or coconut cream for vegan tomato soup). It’s simple, fresh and packs a flavor punch in under 10 ingredients. It can also be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks! 


2 pounds tomatoes (I chose cherry and Roma tomatoes)
1 medium-sized yellow onion
1 large red pepper optional
1 head of garlic
1 1/2 cups vegetable stock more or less depending on how runny you would like it to be
1/2 cup coconut cream or heavy cream
1/4 cup Olive Tree Tuscan Blend Olive Oil 
1 tbsp Italian Seasoning
Pinch of sugar (optional)
1/2 tsp salt
1/4 tsp pepper


  1. Wash and roughly chop the onion and garlic, and slice the pepper in two.
  2. Place them together with the tomatoes on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 475ºF.
  3. Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.
  4. Taste the soup and adjust the seasonings if necessary- then serve!
  5. The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a pan and warm it up over medium heat.  (Note: If your food processor doesn't blend liquid well, you may need to transfer it to a blender to create desired consistency.)


  • For a low-sodium tomato soup: This is an easy fix – reduce the amount of salt in the recipe. You can also use sodium alternatives to add extra flavor. 
  • For keto tomato soup: I’ll be the first to admit I’m not yet super well acquainted with the keto diet and all things low-carb. However, this soup has a moderate amount of net carbs as-is. To decrease the carbs, reduce the number of tomatoes and up the amount of stock. 
  • For paleo tomato soup: Use coconut cream in place of dairy and a paleo vegetable stock (if not making homemade). Otherwise, this easy tomato soup is already naturally paleo. 
  • For dairy-free tomato soup: Use the coconut cream or a vegan heavy cream alternative, and you’re good to go. You could even use cashew cream.  
  • For gluten-free tomato soup: This recipe is already naturally gluten-free – yay!
  • For spicy tomato soup:  Add some chilies to the roasting pan, a little homemade chili paste, or drizzle with a little Garlic Chili Infused Olive Oil.

  • For a chunkier soup: When you blend the soup, you can blend it to your desired consistency. If I want a slightly chunky version, then I’ll often blend to a chunky consistency, remove some from the blender, blend the remainder into a smooth soup and then mix in the chunkier stuff at the end. 

  • Optional Add-ins: meatballs, pasta, and orzo are all great additions to this soup. You could also add in some tomato puree/paste, too, for extra depth of flavor. 


Back to blog