Roasted Tomato Soup

A rich and hearty homemade tomato soup made from roasted tomatoes and topped with crispy chickpeas or cheese. Naturally gluten-free, dairy-optional, and ready in under an hour!

Why You’ll Love This Recipe

There’s nothing more comforting than a bowl of homemade tomato soup — especially when it’s made with roasted, caramelized tomatoes and garlic. This version is silky, flavorful, and just slightly creamy thanks to a touch of coconut milk. The crispy chickpeas on top add crunch and extra protein, making it filling enough to enjoy as a meal on its own.

Pair it with sourdough grilled cheese or breadsticks for the ultimate cozy night in!

Equipment

• Baking sheet
• Medium saucepan
• Immersion blender (or standard blender)
• Medium skillet
• Measuring cups and spoons

Ingredients

Roasted Tomato Soup

• 3 tablespoon olive oil
• 1 onion, quartered
• 2 cloves garlic, chopped
• 4 cups fresh tomatoes, quartered (Roma or cherry tomatoes work great)
• 1 cup chicken broth (or vegetable broth for vegan)
• 2 tablespoon coconut milk (optional, for creaminess)

Crispy Chickpeas

• 1 tablespoon olive oil
• 1 (13.5 oz) can chickpeas, rinsed and drained
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. Roast the Vegetables

Preheat oven to 400°F (200°C).
Place the quartered tomatoes, onion, and chopped garlic on a baking sheet. Drizzle with olive oil and season with salt. Roast for 45 minutes, until the tomatoes are caramelized and the onions are tender.

2. Make the Crispy Chickpeas

While the vegetables roast, heat olive oil in a skillet over medium heat. Add the drained chickpeas, basil, parsley, oregano, salt, and pepper. Cook for 5–7 minutes, stirring often, until golden and crisp. Set aside.

Oven-Baked Method

If you prefer to bake the chickpeas instead of sautéing them, here’s how:

1. Preheat your oven to 400°F (200°C) — they can roast right alongside your tomatoes.
2. Pat dry the rinsed and drained chickpeas thoroughly with a paper towel (the drier they are, the crispier they’ll get).
3. Toss them with 1 tablespoon olive oil, dried basil, parsley, oregano, salt, and pepper.
4. Spread them out in a single layer on a parchment-lined baking sheet (don’t overcrowd).
5. Bake for 25–30 minutes, shaking the pan halfway through, until golden and crispy.

3. Blend the Soup

Transfer the roasted vegetables to a medium saucepan. Add the broth and bring to a gentle simmer for 15 minutes. Remove from heat and blend with an immersion blender until smooth.

4. Adjust Creaminess & Seasoning

Taste the soup — if it’s too acidic, stir in 2 tablespoon coconut milk for a silky finish. Adjust salt and pepper to taste.

5. Serve

Ladle into bowls and top with crispy chickpeas or shredded parmesan. Serve warm with crusty bread or a grilled cheese sandwich.

Notes from Jill

This recipe was inspired by my love for fresh, simple ingredients that turn into something extraordinary with just a little roasting. The secret is patience — roasting the tomatoes brings out their natural sweetness, creating that deep, restaurant-quality flavor.

Paul and I love pairing this soup with sourdough grilled cheese or a slice of garlic bread for the perfect cozy dinner.

Frequently Asked Questions

How to Add Fresh Herbs to Roasted Tomato Soup

1. Add before roasting.

• Toss a few sprigs of fresh thyme, rosemary, or oregano onto the baking sheet with your tomatoes, garlic, and onions before roasting.
• These herbs will lightly infuse the tomatoes with flavor as they caramelize.
• You can remove the woody stems before blending.

2. Add after blending.

• Once you’ve blended the soup smooth, stir in a handful of chopped fresh basil or parsley right before serving.
• This keeps the herbs bright and fresh instead of dulling their flavor in the oven.

3. Garnish with herbs.

• It adds color, freshness, and a restaurant-quality touch.

Just before serving, top each bowl with a few fresh basil leaves or chopped parsley.

More Vegan Soup Recipes

• Vegetable White Bean & Rice Soup
• Sweet Potato and Butternut Squash Soup
• Carrot Red Pepper Cauliflower Soup
• Broccoli and Cauliflower Soup

The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.