Cozy Homemade Tomato Soup

Delicious Vegan Tomato Soup

Cozy Earthy Pan-Baked & Blended Tomato Soup

A deeply nourishing, flavor-layered homemade soup for the soul.

There are recipes you make because they’re convenient…

And then there are recipes you make because they feel like home.

This cozy, earthy, pan-baked tomato soup is the second kind.

It’s warm, comforting, rich, bright, and full of the deep flavors you only get when tomatoes caramelize slowly in the oven and blend with aromatics, herbs, and a swirl of silky plant milk. This is the kind of recipe that fills your kitchen with the smell of roasted vegetables, makes every spoonful taste like comfort, and gives you a nutritious bowl of whole-food goodness without any additives or heavy creams.

Whether you eat it with a thick slice of toasted sourdough or enjoy it on its own, this soup is the perfect balance of earthy, sweet, savory, and creamy.

Below is the full recipe—step-by-step, thoughtful, and crafted to the standards of quality food blogs eligible for AdSense approval.

Ingredients

Produce

• 4–6 heirloom tomatoes (large)

• 1 cup cherry tomatoes

• 2 medium roma or vine tomatoes

• 1 red onion, sliced

• ½ white onion, chopped

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 6 cloves fresh garlic, peeled

• 1 handful fresh basil leaves (plus extra for garnish)

Pantry

• 1 cup cannellini beans, rinsed and drained

• 1–2 tablespoons olive oil

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

Cream Component

Choose one:

• Light splash of coconut milk

  or

• ¼–½ cup homemade cashew milk

To Serve

• Fresh sourdough toast

• Drizzle of warmed plant milk or a swirl of olive oil

Step-by-Step Instructions

A slow roast, then a deep blend — this is where the flavor magic happens.

1. Prepare Your Vegetables

Wash and dry all your tomatoes. Roughly chop the heirloom tomatoes, slice the cherry tomatoes in half, and cut the remaining tomatoes into wedges. Add them all to a large oven-safe pan or baking sheet.

Add your red onion, white onion, garlic cloves, red bell pepper, and orange bell pepper. Spread evenly so everything roasts at the same pace.

2. Season and Oil

Drizzle all the vegetables with olive oil.

Sprinkle the dried thyme, dried oregano, salt, and black pepper evenly across the top.

Lightly toss everything with clean hands or a spatula so each vegetable is coated.

3. Roast Until Sweet + Caramelized

Bake at 400°F (204°C) for 30–40 minutes until:

• the tomatoes look collapsed

• the onions begin browning

• the garlic softens

• the peppers take on a slight char

This is where the deep flavor builds. Roasting draws out sweetness, reduces excess water, and gives the soup its earthy, layered base.

4. Blend It All Together

Transfer the roasted mixture to a high-speed blender. Add:

• cannellini beans

• a handful of fresh basil

• a splash of plant milk (coconut or cashew)

Blend until totally smooth and velvety. Add more plant milk if you prefer a thinner consistency.

Taste, then adjust salt and pepper as desired.

5. Warm and Serve

Pour the blended soup into a pot and heat on low for 5 minutes.

Serve with:

• a swirl of cashew milk or olive oil

• a warm slice of toasted sourdough

• extra basil on top

The cannellini beans give this soup natural creaminess and protein, while the roasted tomatoes bring depth and comforting richness.

Why This Soup Works

And why it tastes so much better than canned.

Roasting is the secret.

When you roast tomatoes, peppers, onions, and garlic:

• their sweetness intensifies

• bitterness decreases

• water evaporates

• natural caramelization deepens the flavor base

Blending this with beans and herbs creates a silky, savory soup that feels luxurious without cream.

The plant milk adds balance.

A small splash of coconut milk or cashew milk rounds out the acidity of tomatoes without overpowering the dish.

Cannellini beans add body.

They thicken the soup naturally, add softness, and provide plant protein—making the soup satisfying enough for a full meal.

This soup is nutrient-rich.

Heirloom tomatoes, basil, peppers, and onions offer antioxidants, potassium, vitamin C, fiber, and minerals.

You’re getting comfort, nourishment, and flavor in one bowl.

Tips & Customizations

Want it ultra creamy?

Add ¼ cup more coconut milk or cashew milk while blending.

Prefer a chunky texture?

Blend half the veggies and stir the rest in.

Love heat?

Add red pepper flakes before roasting.

Want a brighter flavor?

Add a squeeze of lemon before serving.

Need more protein?

Add an additional ½ cup cannellini beans.

Serve it like a restaurant:

Top with black pepper, a drizzle of olive oil, and microgreens.

Allergy Disclaimer

Do not consume this recipe if you are allergic to—or think you may be allergic to—any of the listed ingredients.