This Creamy Roasted Garlic Tomato Soup is flavorful, velvety and unbelievably dairy-free and vegan! It is easy to make and contains an 6 big cloves of garlic, so you know it's good.
As the weather becomes colder, all I want to make and eat is comfort food! Lately, I have been making Vegan Pot Pie, Creamy Harissa Pasta and Tuscan Butter Beans for dinner. They are all so delicious, easy and cozy!
And it doesn't get any more comforting than Dairy-Free Creamy Roasted Garlic Tomato Soup. It's velvety smooth, packed with flavor and so simple to make because the oven does all the work!
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Why You'll Love This Recipe
- This recipe is really easy to make!
- And it requires simple, easy-to-find ingredients.
- This Creamy Roasted Garlic Tomato Soup is dairy-free, vegan and gluten-free, so anyone can enjoy it!
- It is packed with a 6 big cloves of roasted garlic.
- And, most importantly, it's absolutely delicious!
Ingredients
Roma Tomatoes and Cherry Tomatoes: This recipe uses fresh Roma tomatoes and cherry tomatoes. I find this combination is best for flavor!
Garlic: A ton of garlic goes into this soup! It is roasted on the baking sheet with the tomatoes which mellows its flavor, so don't worry- it isn't too strong.
Carrot: Carrot has a lot of natural sweetness, so it balances the acidity from the tomatoes.
Vegetable Stock: My favorite is Better Than Boullion Vegetable Stock!
Cashews: Raw cashews are blended into the soup to make it super creamy.
Special Equipment
You need a blender for this recipe! Preferably a high-speed blender like a Vitamix.
Instructions
Step 1. First, combine cashews and vegetable stock in a blender. Set aside until the vegetables are roasted.
This will allow the cashews time to soften.
Step 2. Add the Roma and cherry tomatoes, onion, carrot and garlic cloves to a baking sheet.
Drizzle olive oil over the vegetables and season with salt and pepper. Toss everything to combine.
Step 3. Roast the vegetables in a 400* F oven for 75-85 minutes or until they are brown and the tomatoes have lost much of their liquid.
Step 4. Scoop the vegetables into the blender with the cashews and vegetable stock. Add tomato paste and blend on high until the soup is completely smooth.
Pour the soup into a saucepan and place over medium heat until it is hot and serve!
What to Serve it With
- Grilled Cheese Sandwiches
- Vegan Garlic Knots
- Olive Oil Biscuits
- Vegan Garlic Bread
- Easy Vegan Focaccia
Recipe FAQs
Pour the soup into an airtight container and store in the refrigerator for up to 5 days.
Or freeze for up to a month.
Roasting tomatoes concentrates their flavor. As they roast, the water in them evaporates, making them more flavorful.
I add a carrot into my tomato soup to reduce the acidity. Carrots are naturally high in sugar which balances the natural acidity of the tomatoes.
Expert Recipe Tips
Do not rush the roasting of the tomatoes! If you don't roast them long enough, the soup will be watery and flavorless. The vegetables should be brown and the tomatoes should have lost a lot of their liquid.
Don't peel the garlic before roasting it! This will keep it from getting too brown. And once roasted, the peel will easily come off.
Add more vegetable stock for a thinner soup!
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📖 Recipe
Roasted Garlic Tomato Soup
Equipment
- 1 High Speed Blender
- 1 Baking Sheet
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 2 ½ Cups Vegetable Stock
- ¼ Cup Raw Unsalted Cashews
- 2 Pounds Roma Tomatoes, halved and core cut out
- 1 Pound Cherry Tomatoes
- 2 Small Yellow Onions, quartered or one medium onion
- 1 Large Carrot, peeled and chopped in to 1" chunks
- 6 Large Cloves of Garlic Don't peel them!
- 3 tablespoon Extra Virgin Olive Oil
- 3 tablespoon Tomato Paste
- Salt and Pepper
- Fresh Basil to Garnish
Instructions
- Preheat oven to 400* F.
- In a large blender, combine vegetable stock and cashews. Set aside while the vegetables roast. This will allow the cashews time to soften.2 ½ Cups Vegetable Stock, ¼ Cup Raw Unsalted Cashews
- Onto a large baking sheet, add Roma and cherry tomatoes, onion, carrot and garlic cloves. Drizzle with olive oil and a big pinch of salt and pepper. Toss to coat, then arrange the Roma tomatoes so they are cut side up.2 Pounds Roma Tomatoes, halved and core cut out, 1 Pound Cherry Tomatoes, 2 Small Yellow Onions, quartered, 1 Large Carrot, peeled and chopped in to 1" chunks, 6 Large Cloves of Garlic, Salt and Pepper, 3 tablespoon Extra Virgin Olive Oil
- Roast the vegetables in a 400* F oven for 75-85 minutes, stopping every 20 minutes to turn the tray and stir the vegetables. They should be brown and the Roma tomatoes should have lost much of their liquid.
- Scoop the vegetables into the blender with the cashews and vegetable stock. Add tomato paste, then blend on high until the soup is completely smooth. Taste the soup and add additional salt and pepper if needed.3 tablespoon Tomato Paste
- Pour the soup into a large saucepan and heat over medium heat until the soup is hot. Garnish with chopped basil and serve!Fresh Basil to Garnish
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