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+ servings
vegan roasted tomato soup in a white bowl with a spoon

Whole New Mom - https://wholenewmom.com

Creamy Vegan Roasted Tomato Soup

Course: Side Dish, Soup
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Paleo, THM:S, Vegan, whole30
Keyword: roasted tomato soup
Cook Time: 35 minutes
Servings: 4
Calories: 125kcal
This Creamy Vegan Roasted Tomato Soup is super smooth and rich, made with lots of roasted vegetables, and has just the perfect spicy "kick."
Print Recipe



  • Soak cashews in water for 1-4 hours, then rinse and set aside.
  • Preheat oven to 400° F.
  • Place the tomatoes (with the cut side facing up), onion, and garlic bulb on a baking sheet. Sprinkle the thyme leaves and salt and pepper over top.
  • Drizzle with olive oil.
  • Bake for 30-40 minute or until the edges of the onion, garlic, and tomatoes start to caramelize.
  • Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender.
  • Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth.
  • Adjust seasonings to taste and add broth or milk until desired consistency is reached.
  • Heat, top with fresh or dried parsley, nutritional yeast, or cheese (if desired), and serve.



Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 2mg | Net Carbs: 10g