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Get your love affair on with fall and add this roasted Heirloom Tomato Soup to the mix. Fresh herbs will kiss your tastebuds with every bite and remind you of simpler times. The bold and rich tomatoes will wrap you in a blanket of flavor and comfort, only igniting your love of colder weather further.
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Heirloom Tomato Soup
If there’s one thing that fall could never live without is soup. Soup seems to define fall as a season along with other comfort recipes like Homemade Apple Pie Filling drizzled with Vegan Salted Caramel Sauce. Of course, you can’t live without chili and all those amazing pumpkin desserts. Pair those with a comfy sweater, leggings, and a cup of cider and you’re in for the best day of your life.
Tomato soup definitely should get the recognition it deserves as one of the most popular soups in existence. It’s so easy to make and is one of the best choices when it comes to being paired with other foods. I still remember those chilly nights as a child with a big bowl of tomato soup and a sandwich to dip it in. Ahhh, those were simpler and amazing times. The power of tomato soup is in the memories it can make come rushing back.
How to Make Heirloom Tomato Soup
- Roast – Preheat the oven to 350 degrees. Add the tomatoes, garlic, onion, and thyme to a dish. Drizzle with olive oil and roast for 1.5-2 hours.
- Simmer – Discard the thyme sticks and add the tomato mixture and broth to a soup pot.
- Blend – Use a blender to puree the ingredients in the pot.
- Serve – Adjust seasonings as preferred, garnish, serve, and enjoy!
Soup Tips + Variations
- Storage – Store in an airtight container in the fridge for up to 5 days. Store in an airtight container in the freezer for up to 3 months.
- Reheating – Reheat in a small pot over the stove. You can also use the microwave as a quicker option.
- Topping suggestions – This soup is known for being the perfect dish to receive all the toppings or additions. Here are some of my favorites: crispy onions, vegan cheese, crumbled veggie crackers, saltines, fried jalapenos, etc.
- Add cashew milk – Tomato soup is delicious when made just a bit creamy. A splash of homemade cashew milk or coconut cream will do the trick.
- Make it on the stove top – If you don’t want to take the time to roast your tomatoes, you can make it all on the stove top. Saute the onion and oil in a large stock pot. Once translucent, add in the garlic and cook for a minute. Add the tomatoes, thyme, and pepper flakes and cook until tomatoes burst. Add the rest of the ingredients, simmer for about 20 minutes, and enjoy!
- Use a blender – To get a super smooth consistency with your soup, transfer it all to a blender instead of using the immersion blender. The immersion blender makes it a bit chunkier.
- Use other types of tomatoes – I used red heirlooms, but you can, of course, mix them up or make a golden tomato soup like I did when making the heirloom tomato sauce. The sun gold cherry tomato varieties make a super delicious variation as well.
- What to serve with tomato soup? – A vegan grilled cheese sandwich is always my first go-to with this classic soup. However, you could also do fresh basil, chives, parsley, homemade crusty bread, focaccia, a dollop of vegan sour cream, or classic Italian bruschetta (A.K.A. the real garlic bread).
Can Heirloom Tomato Soup Be Frozen?
You bet tomato soup can be frozen! It’s actually a really great recipe option for making large batches and freezing for future dinners. I love it for meal prep as well. I wouldn’t freeze it for any longer than 3 months as that’s kind of my limit for frozen food. After that point, the taste starts to change and I’m not all about it.
Is Tomato Soup Good for You?
It’s a very healthy option, whether you’re looking for weight loss or just to put better ingredients in your body in general. Tomatoes and fresh herbs are all packed with the vital nutrients your body needs and craves on a daily basis. Hello Lycopene! The only thing you’ll want to watch out for is the acidity of the tomatoes as that can bother some people’s stomachs. They’re also a nightshade which can exacerbate some conditions such as IBS and Crohn’s.
Vegan Soup Recipes
Ultimate Potato Leek Soup
Vegan Roasted Butternut Squash Soup with Apple
Vegan Unstuffed Cabbage Roll Soup
Vegetable Noodle Soup
Italian Bread Soup
Vegan Zuppa Toscana.
5 from 1 vote
Roasted Heirloom Tomato Soup
Get your love affair on with fall and add this roasted Heirloom Tomato Soup to the mix. Fresh herbs will kiss your tastebuds with every bite and remind you of simpler times. The bold and rich tomatoes will wrap you in a blanket of flavor and comfort, only igniting your love of colder weather further.
Print Recipe
Prep Time:10 minutes mins
Cook Time:2 hours hrs
Total Time:2 hours hrs 10 minutes mins
Ingredients
- 10 large heirloom tomatoes - sliced into wedges aprox 10 lb
- 10 cloves garlic peeled
- 1 large yellow onion sliced
- 2 tbsp olive oil
- 1 bunch fresh thyme (about 10 sprigs)
- 5 cups water (or low sodium veggie stock)
- 1 pinch sea salt + more to taste
- 1 tsp red pepper flakes
- 1/3 cup fresh herbs: basil, chives, oregano, parsley etc for garnish
US Customary - Metric
Instructions
Preheat your oven to 350”F.
Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
Add the veggie stock and bring to a simmer for 5 minutes.
Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.
Stove Top Method:
In a heavy bottom soup pot sautee the onion with the olive oil until softened and translucent. Add the garlic and cook just until fragrant.
Stir in the pepper flakes, chopped tomatoes and fresh thyme. Cook until tomatoes release their juices and start to collapse.
Cover with the water or veggie stock, add a pinch of sea salt and bring to a simmer.
Cook gently for 20 minutes or so, discard the thyme sprigs then transfer the soup to a blender and puree until smooth and creamy. Taste and adjust seasonings with sea salt. If desired you can balance the flavor with a squeeze of fresh lemon.
Alternatively you can use an immersion blender to puree the soup in the pot you cooked it in but it will never be as smooth as if you used a stand blender.
WFPB + Plantricious
To make the soup WFPB + Plantricious compliant omit the olive oil and roast the tomatoes in a splash of veggie stock or a drizzle of tahini.
Notes
- WFPB + Plantricious compliance ~ omit the olive oil and roast the tomatoes in a splash of veggie stock or a drizzle of tahini.
- To prevent the tomatoes from sticking to the roasting pan you can line it with parchment paper or a food grade silicone roasting mat.
Nutrition
Calories: 94kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1877IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 1mg
Course: Soup
Cuisine: Italian
Keyword: plant based, tomato soup, vegan,
Servings: 6 people
Calories: 94kcal
Author: Florentina
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