Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted garlic tomato soup in a white bowl served with croutons with a white marble background.

Garlicky Roasted Tomato Soup (Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine Gordon
  • 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

Units Scale
  • 2 large heads garlic (25 cloves), skin removed from cloves
  • 24 ounces cherry tomatoes
  • 4 tablespoons extra virgin olive oil
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup raw cashews
  • 2 cups filtered water
  • 1 tablespoon pure maple syrup
  • optional flavor boosters: Italian seasoning, fresh thyme, fresh basil

Instructions

  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 1/4 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, 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 1/4 cup of hemp seeds. I also love to garnish it with fresh pesto or these crispy chickpeas for some crunch!

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