Creamy Roasted Tomato Soup. (Paleo/Gluten Free/Vegan)

by Brittany on August 21, 2013

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You may have noticed I’ve been a little waffle obsessed lately…and I thought what is a waffle-grilled-cheese without tomato soup?  I’ve never actually had this combination before believe it or not, and I really wanted to try it out. So here you have it, a tomato soup! I roasted the tomatoes and garlic to give it a little softer, more rounded out and robust  flavor, and it really paid off!

Note: for the dairy intolerant heavy coconut milk works fabulously as cream -just buy a can of full fat coconut milk. (Traders joes is extra creamy!)  Or sometimes I use a product called MimicCreme. I buy the unsweetened variety and it works great- its made from nuts!

Ps. The grilled cheese waffles pictured here can also be made, Paleo, Gluten Free or Vegan. Get my recipe for them here.

Creamy Roasted Tomato Soup.


  • 9 vine-ripe tomatoes, cut in half (2.9 lbs of tomatoes)
  • 2 heads of garlic (roughly 23 cloves, peeled)
  • 1 large onion, chopped in quarters
  • 4 cups of low-sodium chicken stock or vegetable stock
  • 4 Tablespoons olive oil
  • 3/4 cup heavy cream (or Coconut Cream or MimicCreme)
  • 3 Tablespoons butter, dairy or non-dairy
  • 3 Tablespoons of dry basil
  • 2 teaspoon garlic powder
  • pinch of oregano (optional)
  • 2 bay leaves
  • teaspoon of salt
  • 2 Tablespoon sugar (Use any variety of choice- except for stevia- it makes savory soup taste funny!)


  1. Preheat oven to 400 degrees. Half your tomatoes, quarter the onion, and prepare the garlic and spread out on a baking sheet. Drizzle them with olive oil (about 3 Tablespoons) and sprinkle with salt and pepper. Roast for 45 minutes to an hour. Note: if you’re using unpeeled garlic, wrap cloves in tin foil, drizzle a little olive oil over, and close the bag and toss in the oven with the tomatoes and onions. If you’re using unpeeled cloves, just throw them in as is.
  2. Remove the roasted tomatoes, garlic, and onion and transfer to a stockpot. Add the bay leaves, stock, basil, oregano, garlic powder, and butter, and bring to a boil. Reduce the heat to a simmer for 15 minutes or until the liquid reduces.
  3. Remove the bay leaves, then using either a blender or a hand mixer, blend the soup until it’s a smooth texture. If you’re using a blender, blend the soup in smaller batches.
  4. Return the soup back to the pot on medium-low. Add cream and the 2 Tablespoons of sugar and let simmer for a few minutes. Salt to taste. And Serve!



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{ 6 comments… read them below or add one }

Cheerfully Vegan August 21, 2013 at 10:17 pm

When I opened the e-mail with this post in it, all I could see at the top were the quarters of the grilled waffle cheese sandwiches. And my stomach started to growl and my mouth started to water….and my eyes teared up just a tiny little bit!! (Maybe because I was already hungry and supper is almost ready…) This looks SO good. I’ve loved the postings of waffle sandwiches lately. On this week’s menu I have waffles scheduled for tomorrow night…and leftover waffles slated for sandwiches on Sunday. I WAS planning on the eggplant version, but after seeing these…mmm, not sure that’s going to happen! These rose to the top of the list. :D

Thanks for the yummy ideas!


Kat Schneible August 22, 2013 at 2:59 am

Sorry I have a question about one of the recipes in your Part 2 book but no idea how to contact you other than to do a post. Since you would need to approve this I figured you can just not post it to the list. My question is about the Nilla-Style Wafer recipe. Step 4 says: After this hour, preheat oven to 330 degrees F. Should the dough be refrigerated for hour? Or is hour totally wrong wording? Help? I really want to make these but thought I better find out first.
Thanks, you can just email me at


Brittany August 22, 2013 at 3:09 am

Hi Kat!!
Feel free to ask questions here anytime :) I remember that typo being an issue.. I believe you don’t need to chill the dough. ( I altered the recipe to make is easier to make). However if you find your dough is too wet to work with feel free to stick it in the fridge for an hour :)

I love that recipe! Hope you enjoy them.


Amber September 20, 2013 at 4:14 pm

Do you think this soup would freeze well?


Brittany September 20, 2013 at 4:37 pm

Yeah! It freezes well :)


Cathy September 29, 2013 at 11:48 am

I have made this recipe 3 times. The first two were delicious – one with red tomatoes, and the other with sweet yellow ones. Delicious! Both of those times, I used fresh basil rather than dried – about a half cup. However, the third time, I used dried basil, and itI found it overwhelms the flavour of the soup. DId you really mean 3 tbsp? Or was it mean to be 3 tsp?


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