Roasted Tomato Soup (Dairy-free)

Course: Soup
Cuisine: American
Keyword: dairy free, paleo, soup, vegan
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 6
Calories: 212 kcal
Author: Megan Gilmore

This rustic tomato soup is the ultimate comfort food, perfect for a chilly evening.



  • 4 pounds ripe tomatoes , quartered
  • 1/4 cup balsamic vinegar
  • 12 large garlic cloves , chopped
  • 6 tablespoons organic extra-virgin olive oil , divided
  • Fine sea salt , to taste
  • Freshly ground pepper , to taste
  • 2 medium-size red onions , diced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 1/2 teaspoons finely chopped fresh sage


  1. Preheat the oven to 500F. In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture, along with any accumulated juices, to a large rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside and cool slightly, then slip the skins off the tomatoes.
  2. In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.