How To Make And Preserve Vegan Roasted Tomato Soup

January 26, 2025 Master Canner

Psst… that iconic can of tomato soup with the red and white label? Yeah, it’s really not as good or special as you may think. Why settle for bland, processed soup when you can make your own tomato soup superstar? This step-by-step roasted tomato soup recipe will show you how. Oh, and did we mention it’s vegan? Yup, that best vegan tomato soup recipe you’ve been looking for is right here! Get ready to ditch the can – you’re welcome!

For all the canning enthusiasts, or those without endless freezer space, this roasted tomato soup is made for canning. While you don’t have to, you can make this soup shelf-stable by canning it in a boiling water bath or in a steam canner. We have the instructions to show you how!

Additionally, this roasted tomato soup freezes beautifully, for up to a year, giving you a ready-to-eat meal anytime.

Pro Tips for the Perfect Roasted Tomato Soup

Whether it’s vegan or not, the quality and flavor of soup usually depend on the quality of broth. But, our creamy roasted tomato soup is different. It doesn’t rely on broth to deliver its taste. To make this roasted tomato soup recipe we use only water. Instead of broth, we are relying on the quality and caramelization of the roasted vegetables to deliver the “wow” factor.

slice tomatoes in half before roasting, add salt, sugar and balsamic vinegar

These are our top tips to make your tomato soup the best it can be:

Roast Tomatoes for Maximum Flavor: Roasting the tomatoes, garlic, and onions brings out their natural sweetness and adds a deep, rich flavor to the soup. Don’t rush this step. Let the veggies caramelize properly for the best taste.

To caramelize your tomatoes and onions, roast them uncovered. It’s good to have some of the tomatoes and onions charred. Sprinkling sugar on top of the tomatoes helps with the caramelization process and enhances the soup’s flavor.

Carefully wrap your garlic in foil to keep it from drying out or charring. You want it softened and slightly browned, but not charred.

Soup acidification: Balsamic vinegar brings a hint of sweetness and balances the acidity of the tomatoes. Additionally, we rely on balsamic vinegar to help acidify this soup, making it suitable for canning in a water bath or steam canner. While you can swap it for sherry or red wine vinegar with an addition of extra sugar, balsamic gives a special, malty flavor that really makes this soup shine.

Add a Creamy Touch: We use a blender to make this roast tomato soup creamy. But, if you prefer an even smoother, pass it through a fine-mesh strainer to catch any tiny bits of veggies.

Tomato Soup for Canning or Not

Whether you want to can, freeze, or eat it right away, this roasted tomato soup recipe stays the same. If you’re not planning to store it long-term, just follow the recipe until you reach the step where we show you how to can or freeze the soup.

Since this vegan tomato soup doesn’t use any protein-based broth, it’s safe for canning in a steam canner or water-bath canner as long as the soup is properly acidified. If you decide to can it, make sure to follow the processing times in the canning chart below.

Trusted canning tools essentials we love, use, and recommend:

If you are in the market for a reliable atmospheric steam canner, consider VKP Brands made canners. Want to learn more? Read our steam canners review.

We love Weck Jars! They’re super reliable, their lids are actually reusable, and everything looks extra fancy in them (just look at this pretty lesco photo!).

Not into canning? No worries! This tomato soup freezes exceptionally well. Just pour it into freezer-safe containers, leave some space for it to expand, and store it in the freezer for up to a year. You’ll find more details on freezing in the recipe for this roasted tomato soup below.

Steps to make this Tomato Soup

roasted tomato soup recipe ingredients assembled on a table — roasted tomato soup recipe ingredients

roughly diced fennel used to make this vegan tomato soup — roasted tomato soup recipe ingredients

Easy Roasted Tomato Soup Recipe

Learn how to make roasted tomato soup with fennel and a medley of roasted vegetables—tomatoes, garlic, onions. Plus, discover two surprising pantry ingredients that make this soup truly shine. Oh, and did we mention it’s a vegan recipe? No chickens were harmed in the making!

Prep Time: 15

Cook Time: 2

Ingredients

4 lb. fresh tomatoes – Campari - Roma, or similar, whole (1,800 g.)
1 lb. yellow onions - 450 g.
1 large fennel bulb - about ½ lb. or 225 g. once the core is removed
1 tbsp. dried savory - optional
½ large garlic head
1 tbsp. olive oil
2 ½ tbsp. balsamic vinegar
3 tbsp. sugar - or more, to taste
2 ½ tbsp. pickling salt - or more, to taste
6 cups water - 1.5 L.

Servings: 12

Instructions

Preheat your oven to 400°F (200°C).

Prepare the Vegetables:

Halve the tomatoes. Peel and slice onions into thin rounds.
Toss the halved tomatoes in a large bowl with 1 tbsp. sugar, 1 tbsp. balsamic vinegar, and ½ tbsp. olive oil.
Trim the fennel bulb, remove the core, and dice into small dice.
Wrap the unpeeled garlic in foil.

Roast the Vegetables:

Spread the tomatoes on a large baking sheet in a single layer. Add the wrapped garlic to the same tray.
Roast for 30-40 minutes, until the tomatoes are fully collapsed and charred in spots. The garlic should be soft and golden.
On a separate baking sheet, spread the onion slices in a single layer. Roast for 20 minutes, or until onions are tender and slightly charred.

Cook the Soup:

Unwrap the garlic. Once it is cool to touch, squeeze garlic cloves out of their skins and mash them into a paste with a fork. Set aside.
Heat the remaining olive oil in a large pot over medium heat. Add the diced fennel and sweat until translucent, about 5-7 minutes.
Add the roasted tomatoes, onions, and garlic paste to the pot. If using dried savory, add it now. Also, add the remaining salt and sugar, and stir well.
Pour in the water, stir the soup mixture again and bring it to a boil. Cover with a lid and simmer for 15 minutes.

Blend the Soup:

Let the soup cool completely first.
Use an immersion blender or transfer the mixture to a countertop blender. Blend until smooth.
Pass the soup through a fine mesh strainer to remove any remaining bits (optional).
Stir in the remaining balsamic vinegar.

Serve the Soup:

Before serving, check the soup’s seasoning and consistency. Adjust with water, salt, or sugar if needed.
Bring the soup to a boil, then lower the heat simmering for 10 minutes before serving it hot.

Preserve the Soup (Optional): To Can Tomato Soup:

Pour the strained soup into sterilized canning jars, leaving appropriate headspace.
Process in a boiling water bath canner or a steam canner, following the processing times provided in a table below.
Let the jars cool completely before storing them in a pantry.

To Freeze Tomato Soup:

Cool the soup completely before transferring it to airtight containers.
Leave headspace for expansion during freezing.
When ready to eat, thaw the soup overnight in the refrigerator.

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Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

Jar Size:	Process Time at Elevations of:
Jar Size:	0 – 1,000 ft	1,001 – 3,000 ft	3,001 – 6,000 ft	Above 6,000 ft
1 pint (16 oz) ~500 ml	40 min	45 min	50 min	55 min
1 quart (32 oz) ~1 L	45 min	50 min	55 min	1 hr

https://cannedexperience.com/how-to-make-and-preserve-vegan-roasted-tomato-soup/

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

FAQs About Roast Tomato Soup

What can I serve with roasted tomato soup?

This roasted tomato soup pairs well with various kinds of meat and meatless sandwiches, hot dogs, crusty bread or focaccia, especially tomato focaccia. You can also top it with fresh basil, a drizzle of olive oil, cracked black pepper, or a sprinkle of vegan cheese

Is this tomato soup gluten-free?

Yes, this roasted tomato soup is naturally gluten-free. Just make sure that any toppings or sides you serve with it are also gluten-free.

Can I use less vinegar to make this tomato soup recipe?

If you’re not canning this soup, you can definitely use less vinegar. What’s more, you can also adjust the salt and sugar to your liking.

Can I substitute pickling salt with regular salt?

If you’re planning to can this tomato soup, you must use pickling or canning salt. This is because these salts contain no additives, which is key for preserving the flavor and safety of your soup. Pickling and canning salts also help prevent bacterial growth, keeping your canned soup safe.

However, if you’re making the soup to enjoy immediately or freeze, feel free to use the salt you like.

How To Make And Preserve Vegan Roasted Tomato Soup

Pro Tips for the Perfect Roasted Tomato Soup

Tomato Soup for Canning or Not

Steps to make this Tomato Soup