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This Butternut Squash Tomato Soup is creamy and delicious – made with roasted veggies and served with vegan parmesan crisps.

This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes

If you love a creamy tomato soup, then you are definitely going to want to give this one a try. The butternut squash adds a natural creaminess that makes this soup extra decadent. And, of course, we had to do a fun topping – the vegan parmesan crisps are freaking delicious and the perfect add to this soup!

How to Make the Soup

I think that slow roasting all of the veggies together gives this soup a really great depth of flavor. Just chop up some butternut squash, roma tomatoes, yellow onion, garlic & carrots. Toss everything with some olive oil, salt & pepper and roast for 1 hour. When the veggies come out of the oven they should have some charred edges and be super tender.

This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes
This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes

Melt vegan butter in a stock pot and cook down some fresh thyme and sage for a minute or two. Pour in the roasted veggies and 3 cups of broth. Use an immersion blender and blend until smooth – if you don’t have an immersion blender you can use a standing blender and just transfer the mixture to the stock pot.

Pour in some non-dairy milk and bring the soup to a boil. Lower the heat and simmer for 10 minutes.

This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes

How to Make Vegan Parmesan Crisps

I think by now you know that my favorite part of any soup is the toppings. So, I obviously couldn’t leave you hanging. These parmesan crisps are extremely easy to make and they add the perfect crunch & saltiness to this soup.

Line a baking sheet with parchment paper and add 1 tablespoon heaps of vegan parmesan. Gently press them down so that they are in little circles – making sure that they don’t overlap.

Place them in the oven and bake for 10-12 minutes. I like mine extra crispy, so I went for the full 12 minutes. Remove from the oven and allow to cool for a couple minutes.

This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes

How to Serve

Now, it is time to serve. Ladle the soup into your favorite bowls or mugs and serve with a parmesan crisp on top. You could also crumble the crisp over the soup, but we’re going for a cute aesthetic here.

This soup is absolutely delicious and the perfect make ahead lunch – it can be separated into individual containers and also frozen!

This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes

Did you Make this Recipe?

If you made this Butternut Squash Tomato Soup I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!

Butternut Squash Tomato Soup

Servings: 8 cups
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
This Butternut Squash Tomato Soup is creamy and delicious – made with roasted veggies and served with vegan parmesan crisps.
5 from 13 ratings

Ingredients

FOR THE PARMESAN CRISPS

  • 8 tablespoons vegan parmesan I used Trader Joe's
  • garlic powder

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the veggies, oil and a healthy pinch of salt & pepper to the baking sheet. Toss to coat evenly, place in the oven and roast for 1 hour. Remove from the oven and allow to cool slightly.
  • While the veggies are cooling, increase the oven heat to 425 degrees and line a baking sheet with parchment paper. Pour a heaping tablespoon of vegan parmesan onto the baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Sprinkle with garlic powder and place in the oven for 10-12 minutes, or until crispy. Remove from the oven and allow to come to room temperature.
  • Melt the vegan butter in a stock pot and add the fresh herbs. Cook for a couple of minutes. Add the roasted veggies & broth and use an immersion blender* to blend until smooth. Add the non-dairy milk, bring the soup to a boil, lower heat and simmer for 10 minutes. Taste and adjust seasonings as needed.
  • To serve, ladle the soup into bowls and top with a parmesan crisp.

Video

Notes

*If you don’t have an immersion blender, blend the roasted veggies and broth in a standing blender before adding to the stock pot.
Calories: 170kcal, Carbohydrates: 14g, Protein: 4g, Fat: 11g
Cuisine: American, Italian
Course: lunch, Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps | ThisSavoryVegan.com #thissavoryvegan #vegansoup #fallrecipes