Roasted Tomato Soup (with Coconut Milk)

This roasted tomato soup is rich, creamy, and a luxurious deep tomato flavor thanks to oven-roasted roma tomatoes, caramelized garlic, and a velvety swirl of coconut milk. It’s an easy, comforting soup recipe made from fresh, whole ingredients and is naturally dairy-free.

Table of Contents

• Why You’ll Love This Roasted Tomato Soup
• About This Recipe
• Ingredients You’ll Need
• Substitutions and Variations
• How to Make Roasted Tomato Soup (Step-by-Step)
• How to Store Leftovers
• Final Thoughts

If you’re looking for the best roasted tomato soup recipe that’s simple to make, full of flavor, and elevated just enough to feel gourmet, this one’s for you. Unlike traditional versions, this recipe uses coconut milk for a subtle richness, and roasting the tomatoes, garlic, and onion adds an unmatched depth of flavor. It’s been tested until absolutely perfect: silky, cozy, and satisfying every time.

Why You’ll Love This Roasted Tomato Soup

I’m a lifestyle, home, and entertaining expert, as well as a recipe developer for food brands, and here’s why that matters. I’ve made this roasted tomato soup dozens of times, tweaking and testing until every spoonful feels restaurant-worthy but with minimal ingredients. My readers trust my recipes for being approachable, affordable, and packed with flavor.

I believe in making home cooking joyful again. And if you’re here, you probably want the same. So if you love cozy dinners, seasonal ingredients, and reliable recipes that just work, you’re in the right place.

About This Recipe

I’ve tried lots of tomato soups over the years, but roasting the tomatoes first was the game changer. By doing this, it deepens the sweetness and gives the soup that slow-cooked flavor without any complicated steps.

I also swapped traditional cream for coconut milk, which makes the soup dairy-free without sacrificing that silky finish. It’s now one of my most-made recipes, especially when I want something simple but comforting.

Ingredients You’ll Need

Here’s a quick glance at what you’ll need, plus some notes on why they matter:

• Roma tomatoes – Best for roasting thanks to their low moisture and bold flavor. Use about 8–10, quartered.
• Red onion – Adds natural sweetness when roasted.
• Garlic cloves – Roast them whole and smashed for that mellow, caramelized flavor.
• Dried herbs – A mix of basil, oregano, and parsley boosts flavor without needing a fresh herb run.
• Olive oil – Helps everything roast beautifully and adds richness.
• Vegetable stock – Use a good-quality broth to build a flavorful base.
• Coconut milk – Gives the soup creaminess with a subtle sweetness (and makes it dairy-free).
• Salt & pepper – Always taste and adjust as needed.

Substitutions and Variations

• Swap Roma for cherry tomatoes if they’re what you have—they roast beautifully and get extra sweet.
• Use yellow onions or shallots in place of red onions for a more mild base.
• Want more heat? Add red pepper flakes when simmering the broth.
• Add fresh herbs like basil at the end if you have them on hand.
• Prefer dairy? Sub coconut milk for heavy cream or even sour cream for tang.
• Make it heartier by adding cooked white beans or serving with cheesy grilled bread.

How to Make Roasted Tomato Soup (Step-by-Step)

Step 1: Roast the tomatoes
Preheat oven to 400°F. Cut the tomatoes and red onion into quarters. Toss in a large bowl with olive oil, dried basil, oregano, parsley, smashed garlic, salt, and pepper. Spread on a sheet pan and roast for 30–35 minutes until tender and lightly caramelized.

Step 2: Simmer with broth
Transfer roasted veggies to a large pot. Add in the vegetable broth. Bring to a boil, then reduce to a simmer for 10–15 minutes to allow flavors to meld.

Step 3: Add the coconut milk and blend
Stir in coconut milk. Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.

Step 4: Optional—strain for silky smoothness
For a restaurant-style finish, strain the soup through a fine mesh sieve before returning to the pot.

Step 5: Simmer again & serve
Return to the stove and simmer for another 10 minutes. Taste and adjust seasoning. Serve warm with crusty bread or a swirl of coconut milk and fresh herbs.

How to Store Leftovers

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in freezer-safe jars or bags for up to 3 months.
• To reheat: Warm on the stovetop over medium-low heat, stirring occasionally.

Final Thoughts

This roasted tomato soup is exactly the kind of cozy, flavor-packed recipe that proves simplicity doesn’t mean sacrificing depth. Whether you’re making it for a chilly weeknight dinner or meal prepping lunches, it’s a go-to that everyone loves.

If you make this recipe, don’t forget to leave a comment or share it with someone who loves a comforting bowl of soup. Happy cooking!