Vegan Roasted Tomato Soup

5 stars

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!

Course Appetizer, Dinner, Side Dish, Soup

Cuisine American, Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 276kcal

Author Liz Della Croce

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.

Video

Notes

Tomatoes can be whole or halved - it doesn't matter. Both work!

If the soup isn't hot enough for your liking, simply warm in a soup pot before serving.

Nutrition