Soup’s On Sunday: Creamy Roasted Tomato

It’s late February and winter is hanging on for many of us. A comforting bowl of homemade tomato soup is just what we need, regardless of the reading on the thermometer. Pair with vegan grilled cheese and your favorite beverage for a comforting meal. Cozy up with a good book afterwards…or take a nap!

  • Author: Lori
  • Prep Time: 45 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop and Bake
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 2 28ounce cans whole peeled tomatoes
  • 2 1/2 tablespoons light brown sugar
  • 3 tablespoons olive oil
  • 1 cup sweet onion, chopped
  • 3/4 cup celery, finely chopped
  • 2 cloves garlic, peeled
  • 2 cups hot water
  • 4 teaspoons Orrington Vegan Chicken Bouillon Base (or 2 teaspoons Better Than Bouillon’s No Chicken Base) NOTE: Okay to substitute vegetable broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 grinds black pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 3/4 cup vegan heavy cream
  • Flat leaf parsley for garnish


  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Drain the tomatoes through a sieve. Discard any seeds and reserve the juice.
  • Use your hands to gently break open the tomatoes and run your thumbs lightly along the insides of each tomato to remove as many seeds as possible. Do this over a bowl to catch the juice, then strain the juice through a sieve. Add the strained juice to reserved juice.
  • Rinse and then pat the tomatoes dry with paper towels and spread in a single layer on the prepared baking sheet.
  • Sprinkle the tomatoes evenly with brown sugar.
  • Bake until all liquid has evaporated, and the tomatoes begin to lightly brown, about 30 minutes. Remove from oven and let the tomatoes cool.
  • Heat the olive in a large Dutch oven and cook the onions and celery over medium heat until tender, about 10 minutes.
  • While the onions and celery are cooking, heat two cups of water of water and whisk in the vegan chicken bouillon.
  • Press the garlic cloves into the onion mixture, turn heat to low and cook for 1 to 2 more minutes. Keep an eye on the garlic, it can burn quickly.
  • Add the flour, basil, oregano, thyme, and pepper, and cook, constantly stirring, until thoroughly combined.
  • Gradually add the vegan chicken broth, reserved tomato juice, and tomato paste. Stir to combine.
  • Bring the soup to a boil; reduce the heat to low and cook covered for 30 minutes.
  • Coarsely chop the cooled roasted tomatoes; cook covered for 30 additional minutes.
  • Cool the mixture slightly.
  • Carefully pour half of soup into blender. Cover lid with a dishtowel and blend on LOW power for a minute or two.
  • If you prefer a chunkier soup, do not blend the second half of soup. Otherwise, pour blended soup into a bowl and blend the second half of soup from pot.
  • Add the heavy cream to puréed Stir until combined.
  • Season to taste with salt and pepper if necessary.
  • Garnish with flat leaf parsley if desired.


Roasting the tomatoes takes this soup to the next level so no shortcuts! Choose the best quality canned tomatoes your budget allows. They are the star of the show. If you’re planning ahead, keep an eye out for sales. You can see the brands I used in the photos. TuttoRosso tomatoes and Califia plant-based heavy whipping cream yielded outstanding results!