*This post was sponsored by Bona Furtuna Olive Oil, but I never use ingredients I don’t love!*
This easy vegan creamy roasted tomato soup is spectacular! Using fresh tomatoes instead of canned makes a huge difference. Grape tomatoes and garlic are roasted, pureed, and added to a soup pot. Calabrian chilis and shallots are sautéed in the greatest olive oil, then mixed with some veggie broth and the roasted tomato puree. This combo gives you the best sweet and spicy tomato soup. Add a little vegan cream and enjoy with some vegan grilled cheese!
What You Need For This Spicy Tomato Soup:
- Bona Furtuna Olive Oil: I used this to start, finish and even to make the grilled cheese.
- Grape Tomatoes: I used heirloom, just because I love all the different colors and the color they give the soup, but any kind will work.
- Garlic, Shallot, and Calabrian Chilies: These are all super important, they give the soup an incredible flavor.
- Vegetable Broth: Store bought or homemade.
- Oregano and Basil: Fresh or dried.
- Vegan Heavy Cream: I like Country Crock Plant Cream.
- Vegan bread and cheese: If you want to serve with vegan grilled cheese.
This is truly the easiest vegan creamy roasted tomato soup, only using 9 ingredients, all fresh. Most of this process is hands off too. You just throw the garlic and tomatoes in the oven and the rest is just blending and stirring. I also must say, I really prefer tomato soup made with fresh tomatoes. Most tomato soup recipes I have seen use canned tomatoes, but this roasted tomato soup is far superior.
Why Should You Make This Vegan Summer Ready Soup?
- This recipe only uses 9 ingredients, including spices.
- A must this summertime is to use all those juicy tomatoes for this soup.
- If you are looking for a super simple dinner look no further.
- It is perfect for leftovers to take for lunch.
- Kid and adult approved.
Easy Vegan Creamy Calabrian Chili Roasted Tomato Soup
Ingredients
- 1 1/2 lbs(24oz) Grape tomatoes
- 6 Cloves Garlic
- 2 Tablespoons Bona Furtuna olive oil* + more for topping
- 2-3 teaspoons Calabrian chilies, finely chopped
- 1 Shallot, diced
- 4 Cups Vegetable broth, divided
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream
- 1/2 teaspoon Basil, dried
- 1/2 teaspoon Oregano, dried
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Spread the tomatoes and garlic out evenly on a large sheet pan. Drizzle with one tablespoon of olive oil and sprinkle with a few pinches of salt and pepper. Toss to coat the tomatoes evenly.
- Roast for 25-30 minutes or until the tomatoes have burst and are starting to brown.
- Once the tomatoes are done, add the tomatoes and garlic to a blender with 1 cup of vegetable broth. Puree until completely smooth. Set aside.
- Heat the remaining tablespoon of olive oil on medium in a large pot. Add the Calabrian chilies and shallots to the pot. Sauté, reducing heat as needed, until the shallot is translucent. About 2-3 minutes.
- Pour the roasted tomato puree you made into the pot, as well as the rest of the remaining 3 cups of broth and the vegan cream. Stir to combine.
- Bring to a simmer, then reduce heat to medium low and let simmer for 5 to 10 minutes, allowing it to thicken a bit.
- Add the basil, oregano and a pinch of salt and pepper. Stir to combine. Taste and adjust seasonings.
- Serve a bowl with a drizzle of the olive oil on top with vegan grilled cheese that has been brushed with the olive oil.
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