Roasted Tomato Soup for the Soul

September 24, 2015 by Rebecca Ryan (4 Comments)

The flavor and bounty of fresh-picked tomatoes is something I look forward to every summer.  Whether you eat them raw in a salad or roast them in a dish like my roasted tomato and eggplant, the sensational, mouthwatering burst you get from a fresh tomato just can’t beat what is sitting in the supermarket in the middle of winter.   Tomato season is almost over so I wanted to get this recipe to you just in time.  Fresh onions and garlic are also in season and I highly recommend picking those up too for this recipe during your next trip to the market.  Not only is this soup vegan and delicious, it packs some noteworthy health benefits that I want to highlight. (Hey, this blog isn’t called flavor your health for nothing, right?!) Tomatoes are a great source of lycopene, an antioxidant that is enhanced when tomatoes are cooked that may have anti-cancer properties and may also aid with bone and cardiovascular health.  Raw tomatoes are also loaded with Vitamin C, a powerhouse when it comes to boosting immune-health among other benefits.  See more health benefits HERE.

On a side note, my kids will eat this!  Serve with a side salad or forgo the vegan concept and serve with a grilled cheese!


Roasted Tomato Soup for the Soul
Recipe type: Vegan, Gluten-free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • For the roasted tomatoes
  • 6 cups farm-fresh tomatoes, cut into chunks (out of season, you could use very good quality canned plum tomatoes)
  • 2-3 large garlic cloves
  • 2-3 tsp extra virgin olive oil
  • ¼ tsp kosher or sea salt
  • Fresh black pepper
  • For the soup
  • 6 cups roasted tomatoes plus all juices (if using canned, you may want to leave about ½ of the canned juices aside and then judge if you will need them based on your desired consistency)
  • 1 cup diced yellow onion
  • 1 tablespoon fresh rosemary (you could also use fresh thyme, fresh oregano or fresh basil)
  • 1 tablespoon extra virgin olive oil
  • ½ cup raw cashews soaked for at least 2 hrs in just enough water to cover
  • ½ cup water to blend with the drained, soaked cashews
  • ½ cup organic vegetable broth (you can also use organic, low sodium chicken stock)
  • ⅛-1/4 tsp salt (more, if desired)
  • Fresh black pepper
  1. For the roasted tomatoes
  2. Preheat oven to 400 degrees and line a large baking sheet with either parchment paper or foil.
  3. Cut the tomatoes and the garlic into large chunks and place in a bowl. Season with salt, pepper and olive oil.
  4. Toss and roast in the oven for 50 minutes.
  5. For the soup
  6. Soak ½ cup raw cashews in just enough water to cover for at least 2 hours (can do overnight)
  7. Heat 1 tablespoon extra virgin olive oil in a large pot.
  8. Saute onions for about 5-7 mins. Add a little salt and pepper along with the fresh herbs.
  9. Cook for another minute or two and then add the roasted tomatoes with all the juices (yum!)
  10. Give it a quick stir, add the broth and stir again.
  11. Bring up to a boil and then down to a nice simmer for about 15-20 mins.
  12. Meanwhile, rinse the cashews and then blend them with ½ cup fresh water. Set the cashew “milk” aside.
  13. Once the soup has been simmering for the 15-20 minutes, take it off the burner and let cool slightly.
  14. Add tomato mixture to blender (in batches) and open the plastic circle that is part of your blender lid to let some of the steam out. Cover with a kitchen towel as you blend.
  15. Return the blended soup to the pot over low heat, add the cashew “milk” and any additional salt and pepper, to taste.

P.S.  Laura, this is for you!!!  Thanks for the encouragement.

Category: Appetizers, Dinner, Fall, Gluten Free, Lunch, Seasonal, Soups, Summer, Vegan, Vegetarian


4 Responses to “Roasted Tomato Soup for the Soul”

  1. Michelle Epstein
    September 24th, 2015 @ 4:30 pm

    A beautiful recipe! Missed your blog and so happy to see a posting. We’re going to the Farmer’s Market today and this will be dinner!

  2. Rebecca Ryan
    September 24th, 2015 @ 4:35 pm

    Thanks Michelle! Let me know how it turns out! I just had leftovers for lunch and packed some in L’s lunchbox too! Hugs!

  3. Laura
    September 24th, 2015 @ 5:50 pm

    I’ve been missing your recipes! So glad you are back in action and can’t wait to try this one 🙂

    ps- BEAUTIFUL picture 😉

  4. Michelle Epstein
    September 25th, 2015 @ 1:06 am

    SO absolutely delicious. Tastes like a cream based soup and it’s vegan! Definitely on my “make again” list!

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