Creamy Roasted Tomato Soup

  • Serves: 6 servings
  • Prep time: 15 minutes
  • Cook time: 45 minutes


  • 8 Roma tomatoes, halved lengthwise
  • 1 large sweet onion, halved lengthwise
  • 1 head of garlic
  • 1 bay leaf
  • 1/4 cup of chopped basil leaves
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of sugar, optional
  • 1 cup of Ajoyo Original Unsweetened Almondmilk
  • 2 tablespoons of coconut oil
  • 2 tablespoons of olive oil


  1. Preheat the oven to 425 degrees.
  2. Cut the tomatoes and onion in half.
  3. Cut the top of the garlic off so that the cloves are exposed.
  4. Place the tomatoes cut side up, the onion cut side up, and the garlic head cut side up on the baking sheet. Drizzle the olive oil over the vegetables. Then sprinkle salt and pepper over the vegetables.
  5. Roast veggies in the oven for 35-45 minutes (or until the tomatoes are very soft and the onions are crispy on the outside.
  6. Carefully remove the onion, garlic, and roasted tomatoes, from the baking sheet, and peel the garlic cloves.
  7. Place the roasted items in a Vitamix or a large bowl.
  8. Add the juices from the roasted vegetables, Ajoyo Original Unsweetened Almondmilk, bay leaf, basil, paprika, coconut oil, pepper, and garlic powder to the Vitamix or large bowl.
  9. If using a Vitamix, cover and blend using the soup setting to puree. It will not need to go on the stove. Otherwise, use an immersion blender to puree the roasted veggies and seasonings in the bowl until well-blended.
  10. If using an immersion blender, pour puree into a large pot on the stove. Bring to a simmer and cook for 15 minutes uncovered. Remove from heat.
  11. Taste and add sugar, if desired.
  12. ENJOY!

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