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, making it a deliciously vibrant and naturally sweet option. Plus, it's super easy to make with just 5 ingredients - and you won't even need the stovetop!
I'm a huge fan of the classic garlic and tomato combination, but this version takes it up a notch. By roasting the tomatoes along with garlic in the oven (a similar process to my tomato confit), we're infusing each bite with deep, savory flavors. And by blending in cashews, we're making it extra creamy and luscious, creating a silky smooth texture that is entirely plant-based.
Why You'll Love this Roasted Tomato Soup
- Fresh Ingredients: Fresh tomatoes make this soup brighter and sweeter than your average canned tomato soup.
- Quick and Easy: Simple ingredients, no stovetop and ready in 30 minutes. Plus it's mostly hands-off!
- Bold and Flavorful: Roasted tomatoes and garlic bring deep, savory flavor and a touch of maple syrup balances it out with a little sweetness.
- Customizable: Adjust the garlic level, add red pepper flakes for heat or boost the protein with white beans or hemp seeds.
- Perfect Pairing: Serve it with garlic bread or a classic grilled cheese sandwich for a comforting meal. My daughter loves the vegan cheddar slices from Violife.
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
- Fresh garlic - we're talking 2 large heads of garlic (approximately 25 cloves)!
- Cherry tomatoes
- Extra virgin olive oil
- Salt and black pepper
- Raw cashews
- Water
- Maple syrup
- Optional flavor boosters - Italian seasoning, fresh thyme and fresh basil
How to Make Creamy Roasted Tomato Soup
1. Prep the ingredients. Preheat the oven to 400 degrees F and add the garlic and cherry tomatoes to a cast iron skillet.
2. 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.
3. 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, hot filtered water and maple syrup. Blend on high until the soup is completely smooth and creamy.
4. 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.
5. 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!
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. 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.
Health Benefits of the Key Ingredients: Tomatoes, Garlic and Cashews
Despite containing just a few ingredients, this soup is loaded with health benefits:
Tomatoes are packed with potassium, vitamin C, fiber and smaller amounts of iron, manganese, and vitamins A and B6, making them a nutrient-dense addition to your diet. Their bioactive compounds have been shown to support anti-inflammatory and anti-cancer properties (source).
Garlic is a time-honored superfood, rich in vitamin C, manganese and antioxidants while being low in calories. Its active ingredient, allicin sativum, has antiviral and antimicrobial properties that may help combat colds, while its prebiotic fibers work in tandem with gut-friendly probiotics to support a healthy digestive and immune system (source).
Cashews are a nutrient powerhouse, offering heart-healthy fats and key minerals like copper, magnesium and manganese. Regular nut consumption, including cashews, has been linked to reduced risks of coronary heart disease and lower cholesterol levels, making them a delicious way to promote cardiovascular and metabolic health (source). Learn more about how cashews are especially beneficial for vegans!
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
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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