I enjoy whipping up easy soups, and this Roasted Garlic Tomato Soup is my go-to favorite. With simple pantry ingredients, this creamy Tomato soup recipe gathers in no time. It’s perfect for chilly evenings, rainy days, or when you’re simply craving a cozy, homemade dish. The earthy and rich flavors that come from roasting garlic and fresh tomatoes smeared with olive oil, salt, and black pepper slowly in an oven make this soup naturally creamy. It’s unbelievable that this vegan soup can be so delicious without any cream! You’ll love having this rich homemade soup that is comforting for a cold winter day and will become your favorite soon! Top with a splash of cream and homemade croutons for a portion of comfort food. Find more easy soups from my blog: Vegan Tomato Soup Without Oil, Creamy Vegetable Noodle Soup, Potato Onion Soup, Ginger Garlic Soup, Easy Thai Vegetable Soup, Lemon Coriander Soup, Coconut Red Lentil Soup, and Vegan Broccoli Almond Soup. For a super comfort meal try Vegan Recipes: Vegan Spinach and Mushroom Soup, Tomato Rice Soup.
Why Will You Love This Recipe?
No Cream Vegan Gluten Free Soup. Perfect Tomato Basil Soup for the Fall Season! Gathers in just 30 min!! Made with just 3 Simple Ingredients. Light and Low-Calorie Soup with just calories!! Scalable Recipe. Kids Friendly. Flavorful and Delicious soup. Can be made ahead of time. The Best Roasted Tomato Garlic Soup Recipe!
Ingredients
Tomato- is the star ingredient of this soup. I used red ripe tomatoes as they are juicy, tangy, and mildly sweet. You may use cherry tomatoes or plum tomatoes as well. If you have a kitchen garden, feel free to use fresh garden tomatoes. I won’t recommend using tomato puree for this recipe as the flavor of the soup comes essentially from slow-roasting fresh tomatoes. Garlic- Roasting garlic made my kitchen aromatic. I added a few cloves of garlic. If you love garlic, feel free to use 2 heads of garlic for the earthy and deep flavor. I have not used onions because I wanted the flavor of tomatoes to dominate. You may use red onion or yellow onion. Olive Oil- While olive oil works best for this recipe, feel free to use any vegetable oil, or unsalted butter of your choice. Salt & Black Pepper- The addition of salt and black pepper while roasting tomatoes and garlic infuses the flavor and balances the acidity of the tomatoes. You may also use Italian seasoning or red pepper flakes. Basil- Top the soup with fresh basil leaves. You may add bay leaves or any other spice to enhance the flavor. Coriander Leaves (Cilantro)-I have chopped cilantro and added it to the ready soup just before serving. Lemon Juice- Adda teaspoon of freshly squeezed lemon juice for perfect tangy flavor. Bread or croutons (Optional)- Crusty bread works well. Roast a loaf of bread using a stovetop. Water- I have used plain water for thinning the soup. You may use vegetable broth or chicken stock (But the soup won’t be vegan) as well.
Variations
Add another ingredient- You may add onions, red peppers, carrots or any other veggie of your choice. Add Cheese- You may top this flavorful soup with Parmesan cheese. Make it creamy- You may add heavy cream or coconut milk to make it creamier but then it won’t be low calorie.
Expert Tips
Use fresh and ripe tomatoes as they have the natural sweetness. Roast the garlic until it’s soft and golden and don’t over-roast or it might taste bitter. I recommend roasting everything together for the best blending of flavors. You may roast the tomatoes and garlic in an oven, stove-top, direct flame, or using an air fryer. All these methods might vary in the roasting times and in the flavor a bit. I have used an old OTG and it does a quick job of roasting. While oven would take about 20-25 min, air fryer might take just 15 min to roast.
Storage Suggestions
You may store the leftovers in an airtight container (once the soup cools off completely) and store it in the refrigerator for up to 3-4 days. If you want to store the soup for longer, you may freeze it for up to a month in winter. For reheating, the soup can be reheated on the stovetop or in the microwave for 5 min. Make sure to thaw the frozen soup before reheating.
Can I Make This Soup Ahead of Time?
You may prep Roasted Tomato Soup ahead of time, by roasting the tomatoes and garlic as per the recipe. Let them cool to room temperature. Blend it using a food processor and store it in the refrigerator. Cook it for 10 min and add spices, and salt just before serving.
What To Team This Roasted Tomato Soup With?
The best way to enjoy this Roasted tomato soup is by pairing it with a variety of side dishes like:
Mashed Potatoes Sandwich Grilled Cheese Sandwich Crusty Bread or Baguette Salad- Try my popular Creamy Cucumber Onion Salad, Keto Greek Salad. Roasted Vegetables- Pan Fried Sweet Potatoes, Roast Pumpkin Spinach Salad Wheat Focaccia Bread Without Egg.
How To Make Roasted Tomato Garlic Soup
Step 1. Roast the Tomatoes and Garlic
While you prep tomatoes and garlic, preheat your oven to 190°C for about 10 min. Line the baking tray with a greased baking sheet (I have greased it without the sheet) and place the roughly chopped tomatoes and garlic on it evenly. Drizzle with salt, black pepper, and olive oil. Pls Note If you are using garlic heads, cut off the top of the garlic head to expose the cloves, drizzle with olive oil, and then place. It will take about 10-15 min in an OTG (I have used an old one) for roasting. In the oven, it may take about 20-25 min. An air fryer would take 15 min depending upon the number of tomatoes you use. You may have to batch roast for more quantities. Roast until they become soft and start to caramelize.
Step 2 Cool and Blend The Ingredients
Cool off the baked tomatoes and garlic in a food processor or use an immersion blender. If you have used garlic head, squeeze out the roasted garlic and discard the peel.
Step 3 Temper The Smooth Tomato Paste
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the blended tomato garlic paste. If you wish to add any vegetables, add them at this step. Pour in the water to adjust consistency. (You may use vegetable stock as well) and salt, and pepper to taste. Let the mixture boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together. Add lemon juice.
Step 4. Serve
Garnish with coriander and basil leaves. Add a drizzle of cream and serve the homemade Roasted Tomato Garlic Soup with your choice of bread for a comforting meal. If you make this recipe, share the image of it on our Instagram account @veg.buffet or Twitter account @vegbuffet
