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Bowl of vegan tomato soup with bread, garlic, and roma tomatoes in the background.

Vegan Tomato Soup with Roasted Garlic

With the rich, deep flavors of roasted garlic and the acidic punch of fresh tomatoes, this creamy Vegan Tomato Soup speaks to the soul! It's an easy recipe that uses simple ingredients to craft a bowl of deliciousness.
Author: Kim Grimmett
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course: Appetizer, Lunch, Soup
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4 each serving 1.5 cups

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

  1. The key to this soup is the roasting process. You must let the garlic roast long enough to caramelize to produce the best flavor.
  2. 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.
  3. If your soup is too salty, you can remedy this by adding some more unsalted tomato sauce.
  4. 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. 
  5. 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. 
 
 
 

Nutrition

Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 16g | Protein: 3.6g | Fat: 12g | Saturated Fat: 1.8g | Sodium: 580mg | Potassium: 628mg | Fiber: 5.4g | Sugar: 8.4g | Calcium: 65mg | Iron: 2mg
Keyword roasted tomato soup, vegan tomato soup
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