Turn 5 ingredients into a cozy and comforting soup that's simple yet bursting with flavor! This roasted garlic tomato soup is made with fresh, juicy tomatoes, aromatic roasted garlic and creamy cashews. With minimal effort, you'll have an incredibly satisfying (and super garlicky) soup in no time! Naturally vegan and gluten-free.
If you're a fan of rich, comforting soups, this creamy and garlicky roasted tomato soup will be your new favorite. Unlike most tomato soup recipes that use canned tomatoes, this recipe uses fresh, juicy cherry tomatoes.
Fresh is definitely better, making this soup a deliciously vibrant and naturally sweet option. And speaking of fresh, we're also using fresh garlic... and a lot of it! I'm talking 2 large heads which is approximately 25 cloves. At first I tested it with just one head of garlic, which just didn't feel like enough after roasting. Trust me on this one!
Roasting fresh garlic mellows it out significantly, infusing each sip with deep, savory flavors. This recipe is essentially a mashup of my tomato confit and garlic confit, but in soup form!
And by blending in nutrient-rich cashews, we're making it extra creamy and luscious, creating a silky smooth texture that is entirely plant-based and packed with vitamins and minerals.
This soup is super easy to make with just 5 ingredients - and you won't even need the stovetop. Sounds almost too good to be true, right?
Why You'll Love this Roasted Tomato Soup
- Way fresher than your average canned tomato soup
- Ready in 30 minutes
- Bold and flavorful
- Customizable - adjust the garlic level, add red pepper flakes for heat or boost the protein with white beans or hemp seeds.
The Roasting Process
Roasting the garlic and tomatoes in the oven is a game-changer for this soup. I use a cast iron skillet to spread the garlic cloves and cherry tomatoes evenly. Sometimes I add in a shallot too for added depth of flavor. After drizzling with olive oil, salt and pepper, just pop it in the oven. After about 20 minutes, the tomatoes will start to blister and burst, releasing their juices, while the garlic turns golden brown and fragrant. It seriously will smell amazing!
Ingredients
Pictured below is everything you'll need for this soup. See the recipe card at the bottom of the post for quantities and full instructions.
For the cherry tomatoes, I find them fresher when I can get them on the vine rather than packaged up. Look for ones that are vibrant in color - they tend to have a sweeter flavor and the resulting soup is so much better!
And if you can't find cherry tomatoes, no problem! Grape tomatoes or other varieties can be used in a pinch, though the soup just won't turn out quite as sweet.
How to Make Creamy Roasted Tomato Soup
Start by roasting the garlic and cherry tomatoes in a cast iron skillet with olive oil, salt and ground pepper. Add in the Italian seasoning and fresh thyme leaves here as well (if using) and roast for 20 minutes or until the tomatoes are soft and blistered.
Once roasted, transfer everything from the skillet (including all the juices!) into a high-speed blender. Throw in the cashews, hot water and maple syrup and blend until the soup is completely smooth and creamy.
That's essentially it! Taste and adjust seasonings to your preferences and give it a quick blend again to allow everything to incorporate. The soup should be hot straight from the blender so feel free to serve immediately!
Serve with your favorite toppings or alongside crusty bread. For added protein, try boosting the soup with canned white beans or a ¼ cup of hemp seeds. I also love to garnish it with fresh pesto or these crispy chickpeas for some crunch!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Tips
- Add as much garlic as you wish. I go heavy on the garlic in this soup for more bold flavor, but you can use however much you prefer. Feel free to scale it back a bit based on your preferences.
- Use a high-speed blender. Raw cashews are the magic ingredient that makes this soup ultra-creamy, but if you don't use a good blender then they'll need to be soaked in advance to ensure a super creamy tomato soup.
- Serve it with a classic grilled cheese sandwich. My daughter loves the vegan cheddar slices from Violife.
More Vegan Tomato-Based Soups
I hope you love this easy recipe as much as I do! The roasted tomato-garlic combo puréed with creamy cashews really does create the most savory, cozy and flavorful soup for the whole family to enjoy - perfect for tomato season or anytime you crave a bowl of comfort.
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Garlicky Roasted Tomato Soup (Vegan)
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Turn 5 ingredients into a cozy and comforting soup that's simple yet bursting with flavor! This roasted garlic tomato soup is made with fresh, juicy tomatoes, aromatic roasted garlic and creamy cashews. With minimal effort, you'll have an incredibly satisfying (and super garlicky) soup in no time! Naturally vegan and gluten-free.
Ingredients
- 2 large heads garlic (25 cloves), skin removed from cloves
- 24 ounces cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 1 ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup raw cashews
- 2 cups filtered water
- 1 tablespoon pure maple syrup
- optional flavor boosters: Italian seasoning, fresh thyme, fresh basil
Instructions
- Prep the ingredients. Preheat the oven to 400 degrees F and add the garlic and cherry tomatoes to a cast iron skillet.
- Roast the garlic and tomatoes. Add olive oil, 1 teaspoon salt and ¼ teaspoon ground pepper and toss to coat the tomatoes and garlic evenly. If using Italian seasoning and/or fresh thyme leaves, add that in as well. Roast for 20 minutes or until the tomatoes are soft and blistered.
- Blend the soup base. Transfer the roasted garlic and tomatoes along with all the juices from the skillet into a high-speed blender. Add the cashews, filtered water and maple syrup. Blend on high until the soup is completely smooth and creamy.
- Adjust the seasoning. Taste and adjust the salt and pepper as needed. Feel free to add Italian seasoning, fresh thyme or fresh basil for extra flavor as well. Blend briefly to incorporate.
- Serve! The soup should be hot straight from the blender, but if desired you can heat further in a large pot on the stovetop. Serve with your favorite toppings or alongside crusty bread. For added protein, try boosting the soup with canned white beans or a ¼ cup of hemp seeds. I also love to garnish it with fresh pesto or these crispy chickpeas for some crunch!
Equipment
Buy Now → Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use a high-speed blender. Cashews are the magic ingredient that makes this soup ultra-creamy, but if you don't use a good blender then they'll need to be soaked in advance to ensure a super creamy tomato soup.
- Prep Time: 5
- Cook Time: 25
- Category: Soup
- Method: Roasted
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