This easy Vegan Tomato Soup combines the rich flavors of roasted garlic with the bright, punch of fresh tomatoes to create a bowl of deliciousness that speaks to the soul! It’s a recipe that uses simple ingredients to make a comforting soup that will have you licking the bowl.
What to do with roasted tomatoes and garlic? Make a comforting bowl of my vegan creamy roasted tomato soup that's both affordable and easy to make! Made with a combination of fresh tomatoes, roasted garlic, and a touch of smoked paprika, it’s a creamy and delicous.
But don't let the simplicity of the recipe fool you! This soup has got layers of sophisticated flavor. Whether you serve it for lunch with vegan grilled cheese sandwiches or as an appetizer at a fancy dinner party, this vegan tomato soup with roasted garlic will have you craving more.
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❤️ Why This Is The Best Vegan Tomato Soup
- Easy to make! This recipe is proof that you don't need to use fancy ingredients or special cooking skills to make something utterly delicious. With just a few minutes of prep time you can easily whip this soup together in a few simple steps.
- Roasted tomatoes and garlic! These 2 star ingredients are the heart of this dish, with fresh tomatoes offering a tangy base and roasted garlic infusing a rich, slightly smoky depth of flavor, resulting in a vegan and gluten free soup bursting with layers of flavor.
- Versatile crowd pleaser! Whether serving this dairy free tomato soup to a vegan crowd or meat eaters, it's always a hit, making it ideal for any gathering. Plus, the recipe is the perfect canvas for creating variations like roasted tomato red pepper soup!
🛒 Ingredients Needed
You don't need any fancy ingredients to make vegan tomato soup with roasted garlic! In fact, you most likely already have most of them on hand.
- Roma Tomatoes: Used to create the base of the soup. Roma tomatoes are perfect with their flavor and meaty texture. But you can also use any fresh tomatoes you have on hand including cherry tomatoes.
- Garlic Cloves: Do you put garlic in tomato soup!?! Yes, lots! Creamy roasted garlic tomato soup is incredible.
- Extra Virgin Olive Oil: I like to use extra virgin olive oil for its rich flavor that complements the tomatoes and garlic. Yet, feel free to use other oils like avocado oil or even vegetable oil.
- Onions: Provide a touch of sweet, aromatic flavor. Yellow onions are the best choice but any onion you have on hand will do the trick!
- Smoked Paprika: Adds a subtle smokiness and warmth to this dairy free tomato soup that takes it to the next level.
- Cayenne Pepper: Provides a hint of gentle heat. If you don't like spice feel free to omit this ingredient.
- Dried Thyme: Rounds out the flavor of the soup with an earthy note that is slightly floral. Dried oregano is another good option.
- Tomato Sauce: Helps to intensify the tomato flavor and adds body. If you don't have tomato sauce, tomato paste diluted with a little water or vegetable broth works well as a substitute. You can even use some of my leftover marinara sauce.
- Vegetable Stock: Helps to create the perfect consistency. I always use low sodium broth to control the amount of added salt.
- Salt: Used to season your homemade tomato soup and enhance the overall flavor.
✏️ You'll find detailed quantities in the recipe card below.
🧑🍳 How To Make
So what are the steps to make tomato soup with fresh tomatoes? It's actually quite easy. Yet, similar to my vegan black bean soup, this recipe also requires the use of a blender. But don't worry! It comes together in just a few steps.
1. Roast The Tomatoes And Garlic
Start by preheating your oven to 400℉ (200°C). Then toss the Roma tomatoes and garlic cloves with 1½ tablespoons of olive oil along with a pinch of salt and ground black pepper in a large roasting pan or on a baking sheet.
Now, put the veggies into the preheated oven and let them roast for 30 minutes or until the garlic is caramelized.
2. Saute The Onions
While the vegetables are roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Then add the chopped onions with a pinch of salt, and saute until they're soft and golden.
Next, add in the smoked paprika, cayenne pepper, and dried thyme to the onions. Then stir and cook for an additional minute to let the spices release their flavors.
3. Form The Soup And Simmer
Once the veggies are done roasting, peel the garlic cloves and add them to the pot. Then add the roasted tomatoes with all their juices along with the tomato sauce and 2½ cups vegetable broth.
Next, bring the mixture to a gentle boil. Then lower the heat and let the roasted tomato soup simmer uncovered for about 20 minutes.
4. Blend The Soup
When done, let the soup cool for a minute to prevent from burning yourself. Then transfer it to a blender and blend everything together until smooth. You can also do this step with an immersion blender or food processor.
5. Season And Serve
Return the pureed soup to the pot. At this point, if it's too thin let it cook for a few more minutes to reduce. If too thick, simply add about a quarter cup vegetable broth. Then give the soup a taste and season it with more salt and pepper to your liking.
Finally, ladle your creamy vegan tomato soup with roasted garlic into your favorite bowls and garnish it with some freshly chopped parsley and some of my homemade vegan parmesan cheese if you like.
⭐ Recipe Variations
Once you learn how to make vegan tomato soup with fresh tomatoes you'll realize that it's really easy to customize. Here are some of my favorite ways to doctor up this recipe.
- Zesty Lemon: Brighten up the flavors with a splash of lemon juice or a bit of lemon zest stirred in just before serving. It adds a refreshing zing.
- Fresh Herbs: Make roasted tomato basil soup by stirring in chopped fresh basil leaves or add cilantro for a different twist.
- Roasted Red Bell Pepper: Add a jar of drained roasted red peppers to turn the recipe into roasted red pepper and tomato soup. Just add the peppers to the blender when you puree the soup.
- Extra Spicy: For those who enjoy a bit of heat, add more cayenne or some red pepper flakes. You can also mix in some sriracha or chipotle puree.
- Extra Creamy: Stir in some cashew cream or use a little full fat coconut milk in place of some of the broth. It's perfect for making soup recipes vegan and adding a luxurious richness along with another layer of flavor.
- Add Protein: Add some texture and boost the protein content by adding some cooked black beans, white beans, or lentils after the soup has been blended.
- Canned Tomatoes: It's possible to make this recipe with a couple of cans of whole peeled tomatoes. Simply roast the garlic and then puree it with the tomatoes. The flavor will be slightly different, but the soup will still be absolutely delicious.
🔪 Equipment
You don't need an arsenal of fancy kitchen equipment to make this vegan tomato soup recipe, but there are a few tools that will help you achieve the best results.
A good-quality non-stick roasting pan is ideal for roasting the veggies, ensuring they cook evenly without sticking, while a large pot like a Dutch oven is perfect for simmering the soup.
And how do you make smooth tomato soup? Well, you'll need a blender. However, if that's not an option, a food processor or immersion blender can also be used to make tomato soup creamy.
👍 Storage
To properly store, let your vegan tomato soup cool completely. Then you can put it in an airtight container and store it in the fridge for 4 to 5 days. For longer storage, you can also store it in the freezer for up to 3 months. Just make sure to leave enough space in the container or freezer bag for expansion.
Then when ready, warm the soup on the stove over medium heat or in the microwave. However, if it's frozen you'll need to let it thaw out overnight in the fridge before reheating.
🎓 Expert Tips
- Roasting is key. Make sure your tomatoes and garlic are well-coated with olive oil and roast until they're caramelized for the best taste. This is key to making tomato soup with deep flavors.
- Quality ingredients matter. Since this roasted creamy tomato soup has relatively few ingredients, each one plays a significant role in the overall taste. Use the freshest tomatoes and high-quality extra virgin olive oil for the best results.
- Adjust the consistency to your liking. After blending, check the soup's consistency. If it's too thick, add a bit more vegetable stock until you're happy with it. If too thin, let it cook a few more minutes.
- Season with salt gradually. Start with a conservative amount of salt, then taste and adjust as necessary. It's always best to season at the end.
- Take care when blending. It's important to properly blend hot soup. First, allow the soup to cool slightly and only fill the blender halfway to help manage the steam and pressure. Then remove the center piece of the blender's lid to allow steam to escape, covering the opening with a kitchen towel for safety.
❓FAQ
You can easily add an extra bit of heat to vegan tomato soup recipes with some red pepper flakes, sriracha, chipotle, or hot sauce.
One method is to add a couple of tablespoons of tomato paste. Alternatively, blending in some cooked white beans or cashew nuts will add thickness. Another option is to make a slurry with flour or cornstarch and water, and then whisk it into the soup. These are great ways to add thickness when making vegan tomato soup without coconut milk.
What should I do if I added too much garlic to my soup?
If your roasted tomato soup has too strong of a garlic flavor, you can balance it by adding more tomato sauce and broth, to dilute the garlic's intensity. Introducing a bit of sweetness with a teaspoon of sugar or a splash of coconut milk can also help counteract the overpowering garlic. Another trick is to add a squeeze of lemon juice to help neutralize the garlic's pungency.
🌿 More Vegan Appetizer Recipes
Vegan Tomato Soup with Roasted Garlic
Ingredients
- 3 lbs Roma tomatoes (cut in half lengthwise)
- 8 garlic cloves (unpeeled)
- 3 tablespoons olive oil (extra virgin)
- 2 cups chopped onions (1 medium onion)
- 1 ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 ½ cups tomato sauce
- 2 ½ cups vegetable stock, low sodium
- Salt to taste
Instructions
- Preheat your oven to 400℉ (200°C).
- Toss the Roma tomatoes and unpeeled garlic cloves with 1½ tablespoons of olive oil in a large roasting pan. Then season with salt and pepper to taste.
- Transfer the pan to the preheated oven and let the tomatoes and garlic roast for 30 minutes.
- As the tomatoes roast, heat 1½ tablespoons of olive oil over medium heat in a large pot or Dutch oven. Then add the chopped onions along with a pinch of salt, and saute for about 7 minutes or until the onions become soft and slightly golden.
- Add the smoked paprika, cayenne pepper, and dried thyme to the pan with the onions, and saute for just one more minute.
- When done, remove the roasted tomatoes and garlic from the oven. Then carefully peel the garlic cloves and add them to the pot with the onions.
- Now, add the roasted tomatoes, making sure to include all the juice in the roasting pan. Finally, pour in the tomato sauce and vegetable stock.
- Bring the mixture to a slight boil over medium heat. Then reduce the heat to medium-low and let it simmer uncovered for 20 minutes.
- Remove the soup from the heat and let it cool for a minute. Then transfer the soup to a blender and puree until it becomes smooth or your desired consistency. You can also use an immersion blender if you prefer.
- Pour the soup back into the pot. If it seems too thin just let it simmer for a few minutes to thicken up. If too thick, simply add a little more vegetable broth. Then give the soup a taste and season it with more salt if needed.
- To serve, garnish the soup with chopped parsley and a sprinkle of vegan Parmesan cheese if you like.
Notes
- The key to this soup is the roasting process. You must let the garlic roast long enough to caramelize to produce the best flavor.
- Do not add any additional salt until the very end. Some of the other ingrients already contain salt and you don't want to end up with overally salty soup.
- If your soup is too salty, you can remedy this by adding some more unsalted tomato sauce.
- Blending hot soup safely requires precautions to prevent accidents. First, allow the soup to cool slightly. Then, blend it in small batches, filling the blender halfway to prevent overflow. You also want to remove the center piece of the blender's lid to release steam, and cover the opening with a kitchen towel for safety. Start blending on low speed, gradually increasing to avoid pressure build-up and always hold the lid securely with a towel to protect your hands from steam.
- If you don't have a blender, food processor, or immersion blender you can make this recipe with canned crushed tomatoes. Roast the garlic cloves, mash them, and them mix them together with the canned tomatoes and other ingredients.
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