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A bowl of tomato soup with a hand dipping a slice of bread in it.


Roasted tomatoes and fresh basil, the perfection combination for the ultimate comfort food! This soup is so easy to make and full of flavor. Dairy and gluten-free!
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Course: Entree, Main Course, Side Dish, Soup
Cuisine: American, Vegan
Keyword: dairy-free, gluten-free, tomato soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 82kcal


  • Oven
  • stove
  • Blender


  • 6-7 ripe tomatoes
  • 4 garlic cloves peeled
  • 1 Vidalia onion peeled and quartered
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tsp sugar SEE NOTE
  • 1/3 cup red wine (optionaSEE NOTE
  • 1/2 cup fresh basil leaves minced
  • Salt and Pepper to taste
  • Croutons
  • Grated vegan parmesan cheese


  • Heat the oven to 400°F (204°C)
  • Line a baking sheet with parchment paper for easier clean up.
  • Wash and dry the tomatoes and pour the tablespoon of olive oil in the palm of your hand and rub all over the tomatoes.
  • Place the tomatoes, onion, and garlic cloves on the baking sheet and roast for 25-30 minutes or until the tomato skins are blackened and beginning to collapse. Let cool.
  • Once the tomatoes are cool, peel the skin off and put in the blender (SEE NOTE) with the onion and garlic. Blend until smooth and frothy. The tomatoes will froth up, this will subside once you heat on the stove.
  • Pour the tomato mixture into a large sauce pan and add the 2 cups of vegetable broth, the 1 tsp sugar (SEE NOTE)), 1/3 cup red wine (SEE NOTE), and salt and pepper to taste. Stir and bring to a boil, then reduce to simmer. Simmer for 15 minutes, add the basil and stir to combine. Serve hot.
  • Top with crunchy croutons and vegan parmesan cheese.


  • If you don’t have a good blender, you can use a food processor, immersion blender (add the broth and wine before blending) or food mill. 
  • The sugar will cut the acidity from the tomatoes. Taste the soup before adding, and if you don’t think it needs it, don’t add it.
  • The wine adds a beautiful flavor to the soup. If you don’t cook with wine, you can add 2 tbsp of good balsamic vinegar, or just omit it all together.


Serving: 1cup | Calories: 82kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 388mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1297IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg