Vegan Roasted Vegetable Tomato Soup
A velvety soup built on roasted tomatoes, peppers, and sweet potato, enriched with coconut yoghurt and brightened by fresh herbs. The vegetables caramelize in the oven, developing deep flavor before blending into a silky base. Hidden vegetables like courgette and carrot add nutrition without asserting themselves. Serve warm in bowls topped with crispy snacks, fresh basil, and a dollop of cream alongside crusty bread. This version relies on gentle roasting rather than stovetop cooking, which coaxes sweetness from the vegetables and creates natural depth.
Ingredients
- 13 oz fresh tomatoes (mixed sizes), halved
- 1 large red pepper (approx. 180g), chopped
- 1 medium zucchini (approx. 180g), chopped
- 1 medium red onion, chopped
- 1 medium sweet potato (approx. 220g), peeled, cubed
- 1 medium carrot (approx. 120g), peeled, cubed
- 1 bulb garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 tbsp olive oil
- 8 ½ oz cannellini beans (tinned, drained)
- ½ cups coconut yoghurt or plant-based creamdairy yoghurt or sour cream1:1dairyadds dairy
none
- 3 tbsp tomato puree
- 2 cups vegetable stock
- 2 oz crunch snacks (nuts or seeds)
- 3 tbsp coconut yoghurt or plant-based cream, for toppingdairy yoghurt or sour cream1:1dairyadds dairy
none
- fresh basil leaves, for topping
- fresh bread, for serving
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 160 Fan or 350°F.
- 2
Halve large tomatoes, chop pepper, zucchini, and onion into large chunks. Peel and cube sweet potato and carrot, reserving peels. Trim garlic bulb top, keeping cloves intact.
- 3
Toss all vegetables except garlic with dried basil, oregano, 2 tablespoons olive oil, salt, and pepper in a large roasting dish.
- 4
Rub garlic bulb top with remaining 1 tablespoon oil and salt. Wrap loosely in cling film and place among vegetables.
- 5
Roast for 45 minutes until vegetables are tender and deepening in color.
- 6
Meanwhile, toss reserved vegetable peels with oil, salt, and pepper on a lined tray and roast for 10 minutes until crispy.
- 7
Cool roasted vegetables for 10 minutes. Squeeze out about 6 garlic cloves from bulb.
- 8
Transfer roasted vegetables and garlic cloves to a blender with drained cannellini beans, 120g coconut yoghurt, tomato puree, and vegetable stock. Work in batches if needed.
- 9
Blend until smooth and creamy, adjusting stock consistency as desired.
- 10
Warm soup if needed. Ladle into bowls and top with coconut yoghurt, fresh basil, and crispy snacks. Serve with bread.
- 11
Cool and store in sealed container in fridge for 2-3 days or freeze for up to 1 month.
Tips
Roast vegetable peels separately for 10 minutes to create a crispy garnish that adds textural contrast and prevents waste.
Allow roasted vegetables to cool 10 minutes before blending to make handling easier and cool soup slightly faster.
Wrap garlic loosely in cling film rather than tightly to allow steam circulation, preventing the cloves from becoming mushy.
Good to Know
Cool completely and transfer to sealed container. Refrigerate for 2-3 days. Freeze for up to 1 month; thaw overnight in fridge and reheat gently on stovetop or microwave.
Roast vegetables up to 1 day ahead; store in fridge. Blend soup up to 2 days ahead. Reheat gently before serving.
Ladle into warm bowls. Top with coconut yoghurt, fresh basil, and crispy snacks. Serve immediately with warm crusty bread and extra cream on the side.
Common Mistakes
Overcrowd the roasting tray to avoid uneven cooking; spread vegetables in single layer.
Skip cooling roasted vegetables to avoid blending hot ingredients, which can expand and cause hot splashing.
Overfill the blender to prevent overflow; work in batches.
Skip the vegetable peel garnish to avoid missing the textural contrast that makes the dish more interesting.
Substitutions
Dairy-Free Swaps
none
alternative plant-based
General Alternatives
FAQ
Can I make this soup without roasting?
Yes, but results differ. Saute vegetables in a large pot over medium-high heat for 15-20 minutes until softened. Add stock and beans, simmer 15 minutes, then blend. Roasting develops deeper caramel flavors that stovetop cooking cannot replicate.
What if I don't have coconut yoghurt?
Substitute dairy yoghurt, sour cream, creme fraiche, cashew cream, or oat cream in equal amounts. Dairy versions will add richness; plant-based creams maintain vegan status. Avoid regular milk as it lacks the body needed for topping.
How long does the soup keep and can I freeze it?
Refrigerate in sealed container for 2-3 days. Freeze for up to 1 month; thaw overnight in fridge and reheat gently. Freeze before adding yoghurt topping; add fresh yoghurt and basil after reheating.