This homemade vegan roasted tomato garlic soup is made with roasted fresh tomatoes, roasted onion and garlic, along with basil and chili for flavor and spice. The best part about this made from scratch tomato and garlic soup is that it is super rich and creamy, without the use of cream. It’s also vegan, dairy free and can be made in less than an hour!
How to make roasted tomato and garlic soup:
Making this tomato and garlic soup is super easy – the majority of the work can be done in one roasting tray, and then it’s just a matter of letting the soup simmer for around 10 – 15 minutes, and then blending it up. Ready to serve in less than an hour.
- Roast the vegetables: Prepare a baking tray, and roast tomatoes, onion and garlic. When I started making this soup years ago, I used to saute the onions in the saucepan, and then add the roasted tomatoes and garlic. Now I roast everything together – not only does it save time, it also intensifies the flavor of the soup as roasted onions add their own caramelized flavor.
- Simmer: Heat up some oil, add the roasted vegetables along with vegetable stock, basil and chili flakes. Let it simmer for 15 minutes so the flavors can infuse.
- Blend: Blend the tomatoes, and vegetables using an immersion blender. Pass through a sieve if a smoother texture is preferred, otherwise place it back on the stovetop and add some milk. Heat it through and then serve hot.
- Serve: Serve hot with croutons, garlic bread or grilled cheese sandwich.
Ingredients for the roasted tomato and garlic soup:
The best part about this tomato and garlic soup is that it just has a few ingredients, and all of them are pantry staples. The ingredients are:
- Fresh tomatoes: It is best to use ripe tomatoes for this recipe, as they have the brightest and most delicious flavor. Roasting them will only intensify the rich tomato-ey flavor, adding a hint of sweetness as well.
- Garlic: Garlic is one of my favorite things to roast. As the garlic roasts, it loses its sharpness and becomes mellow and sweet. That roasted garlic flavor complements the tomatoes so well, and best part is that the garlic can be roasted along with the tomatoes.
- Onions: Onions add depth and body to the soup, and that’s why the soup is still rich and creamy, without the use of cream. Roasting the onions with the tomatoes and garlic saves time, and makes for easy clean-up.
- Italian herbs and chili flakes: Basil is a flavor that goes brilliantly with tomato soup. I use dried basil in this soup, but fresh basil can also be used. In case basil isn’t available, substitute with other Italian herbs like thyme or oregano. I find tomato soup can be a little sweet at times, which is why I add red chili flakes to balance out the sweetness and also add some heat to the soup.
Is it necessary to take the skin off the tomatoes?
No, it isn’t. I usually keep the skin on, but if you prefer a smoother texture for the tomato soup, you can remove the skin. It is quite easy to peel off once the tomatoes have been roasted.
Customizing the roasted tomato and garlic soup recipe:
- In case coconut milk isn’t available, switch with your preferred dairy free alternate (almond milk, soy milk or oat milk) or use regular milk.
- Add heavy cream / thickened cream for an even richer and creamier texture to the soup.
- Add roasted red bell peppers / roasted red capsicum for extra flavor. They can be added at the same time as the tomatoes.
- Garnish the tomato soup at the end with a dollop of basil pesto – adds a pop of color, and enhances the herby flavor profile.
What should I serve with the roasted tomato garlic soup?
- Croutons – just cut up pieces of bread into cubes, drizzle with olive oil and bake in an oven till golden. I would use the same baking tray that was used to roast the tomatoes for easy clean up, and an extra dose of flavor.
- Garlic bread – keep the garlic bread simple with just garlic butter, or add cheese to make a cheesy garlic bread.
- Grilled cheese – the tomato soup classic.
Looking for more soup recipes – try out the following:
- Chicken Yakhni (Pakistani style chicken soup or chicken broth)
- Vegetarian Mulligatawny Soup (Dairy free and Vegan free)
Roasted Tomato Garlic Soup (No Cream)
- 1 kg tomatoes should be ripe
- 6 cloves garlic unpeeled
- 1 medium onion cut in quarters
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 teaspoon black pepper preferably freshly ground
- 2 tablespoons vegetable oil
- 2 cups vegetable stock or one vegetable bouillon cube dissolved in 2 cups water
- 2 teaspoon dried basil substitute with 1/2 cup fresh basil leaves + few leaves to garnish (can be substituted with 2 tsp dried basil if fresh is not available – add note (Fresh only at the end)
- 1/2 teaspoon red chili flakes optional
- 1/4 cup coconut milk can be substituted with other dairy free alternate milk or regular milk
Preheat oven to 200°C/400°F (180°C fan).
Line baking sheet with aluminum foil or parchment paper and put tomatoes, garlic cloves and onions on the baking sheet. Brush all the vegetables with olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper.
Place tray in the oven and bake for around 30 minutes until the tomatoes and onions get a little charred, and the skin on the tomatoes gets wrinkly.
Remove tray from the oven and set it aside for 5 minutes till it is cool. Cut the top green part of the tomatoes. At this point you can remove the skin of the tomatoes if you want – it’s going to be wrinkly so easy to peel off.
Squeeze the garlic out of its skin and keep aside as well.
Heat vegetable oil in a large saucepan with lid or medium sized stockpot.
Add the roasted tomatoes, garlic and onions and cook for 2 minutes. Make sure to add all the tomato and onion juices from the baking sheet.
Add the vegetable stock and the dried basil to the tomato mixture. Turn heat to low, partially cover with lid and simmer for around 15 minutes.
Add remaining salt, black pepper and red chili flakes.
Turn off the heat, and blend with immersion blender until smooth. Alternatively, cool the soup down for around 15 – 20 minutes, and blend in batches in a normal blender.
In case a smoother texture is preferred, the soup can be strained through a sieve which will remove any remaining seeds or seeds. I usually skip this step as I prefer the chunkier texture.
Place the soup back on heat, and add 1/4 cup coconut milk and bring to a boil. Let it cook for 2 minutes, and then take off the heat. If required, an additional 1/4 cup of coconut milk can also be added.
Serve hot with garlic bread or croutons on the side.