Creamy Roasted Tomato Soup

I don't like raw tomatoes. But, I LOVE tomato soup. It's flavorful, creamy, heartwarming, and satisfying, yet light. For some reason, I've been a little afraid to make it at home, from scratch. With real tomatoes, not canned and without even using tomato paste. 

To my surprise, this soup turned out so creamy, flavorful and delicious. Best part? Effortless to make. Pair it with some toasted sourdough bread, maybe a bean dip, and a salad. Voila, you've got a wholesome meal. 


Creamy Roasted Tomato Soup


  • 12 tomatoes
  • 1 medium onion sliced 
  • 3 garlic cloves minced
  • 2 large red bell peppers
  • salt and pepper to taste
  • 1 tsp onion powder, garlic powder, and paprika
  • 1/2 tsp turmeric
  • cayenne pepper to taste
  • 1 tbsp dried basil
  • 1 cup cashew milk
  • 1 cup water optional*
  • Fresh basil and lemon for serving


  1. Preheat the oven to 350F (175c)
  2. Cut the tomatoes in half and bake for 55 minutes, cut part facing down
  3. halfway, add the bell pepper
  4. Cook until soft and the skin is wrinkled
  5. Preheat a large pot and saute the onions with all the spices except half of the basil
  6. Cook until translucent
  7. Add the tomatoes and bell pepper and mix
  8. Add the milk and water if using and cook for a minute or so then turn off the heat
  9. Mix with an immersion blender and serve immediately
  10. Add the remaining dried basil 
  11. Serve with fresh basil, pepper, lemon wedges, and sourdough bread. 
  12. Enjoy!

I like my soup thick so I prefer it without the water, but if you prefer light soups add 1-2 cups of water.