Roasted Garlic Tomato Soup
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This Roasted Garlic Tomato Soup is creamy, savory & delicious. Served with vegan parmesan toast and topped with fresh basil.
We are in that weird limbo when fall is approaching, but it still feels like summer. That’s where this Roasted Garlic Tomato Soup comes in. Use up all of those ripe tomatoes AND get some comfort food at the same time. This soup is creamy, buttery & delicious – and the parmesan toast it is served with doesn’t hurt!
Step One: Roast the Tomatoes & Garlic
To prep the garlic, cut the top half inch of the head off to expose the cloves. Do this to 2 heads of garlic and place them on a parchment lined baking sheet.
For the tomatoes, you can use whichever type you want – I went with a mix of cherry, campari and roma. You can halve the smaller tomatoes and quarter the larger ones. Place them on the baking sheet with the garlic and drizzle with olive oil, salt and pepper.
Note: Be sure to add a little extra oil to the exposed garlic cloves. I also left the vines on the tomatoes purely for the pretty look – you can remove the vines before roasting.
Place the tomatoes & garlic in the oven and roast for 30-40 minutes. The tomatoes should be burst & juicy and the garlic should be tender. Remove from the oven and allow to cool for a few minutes.
Step Two: Prep the Onions & Blend the Soup
While the tomatoes are cooling, melt some vegan butter in a stock pot and add a chopped yellow onion, fresh thyme and dried oregano. Cook down for about 5 minutes, or until the onions are tender. Remove the onions from the heat.
Grab a blender and add the onions, tomatoes, garlic (being sure to push the cloves out of the skin), broth and fresh basil. Blend on high until smooth.
Note: You can reserve some of the tomatoes to use as garnish.
Pour the soup back into the stock pot and add some more broth, non-dairy cream and a splash of balsamic vinegar. Bring the soup to a boil, lower the heat and simmer for 10 minutes.
Step Three: Make the Parmesan Toast
Obviously the soup is great on its own, but this parmesan toast takes it over the top!
Slice a baguette and add some vegan butter to each side. Heat a non-stick skillet over medium heat. Place small piles of vegan parmesan in the skillet – about the same size as the bread slices. Place one piece of bread on top of each pile and gently press the bread down.
The parmesan should start to brown and stick to the bread. Once it is crispy, flip the bread and brown the other side. Remove from the skillet and repeat with the remaining toast.
Step Four: Serve
When the soup has reduced slightly, add some more fresh basil and give it a taste. Adjust the salt & pepper as needed. Ladle the soup into bowls and top with the reserved tomatoes and more fresh basil. Serve with the parmesan toast on the side for some delicious dipping action.
This soup is comforting and so tasty! This can be made ahead of time for easy lunches, or frozen for quick meals.
Need more recipe inspo? Check these out:
Roasted Garlic Tomato Soup
Ingredients
FOR THE TOMATOES
- 3 pounds tomatoes I used a mix of cherry, campari and roma
- 2 heads garlic tops cut off
- 2 tablespoons olive oil
- salt & pepper
FOR THE SOUP
- 2 tablespoons vegan butter
- 1 small yellow onion roughly chopped
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 2 cups broth I used vegan chicken broth
- 1 cup fresh basil separated
- 1/2 cup non-dairy cream or sub non-dairy milk
- balsamic vinegar to taste
FOR THE PARMESAN TOAST
- 1 small baguette cut in sliced
- vegan butter
- vegan parmesan
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the tomatoes in halves, quarters or leave whole and place on the baking sheet with the garlic heads. Drizzle with olive oil – being sure to add a little extra to the exposed garlic. Sprinkle with salt & pepper and place in the oven for 30-40 minutes, or until the tomatoes have burst and the garlic is tender. Remove from the oven and allow to cool slightly.
- While the tomatoes are cooling, melt the butter in a stock pot over medium heat. Add the onion, thyme & oregano. Cook down until the onions are tender – about 5 minutes. Remove from the heat.
- To a blender add the onions, 1/2 the basil, tomatoes* & their juices, and the garlic (squeezed from their skin). Pour in 1 cup of broth and blend on high until smooth.
- Place the empty stock pot back on the stove over medium heat and pour in the soup, remaining broth, cream and a splash of balsamic vinegar. Bring to a boil, lower heat and simmer for 10 minutes. Chop the remaining basil and add it to the soup. Taste and adjust the seasonings as needed.
- To make the toast, slice the baguette and add some vegan butter to each side. Heat a non-stick skillet over medium heat. Place small piles of vegan parmesan in the skillet – about the same size as the bread slices. Place one piece of bread on top of each pile and gently press the bread down. Once the parmesan is crispy, flip the bread and brown the other side. Remove from the skillet and repeat with the remaining toast.
- To serve, ladle the soup into bowls, top with the reserved tomatoes & more basil. Serve the bread on the side.
Video
Notes
- You can reserve some of the tomatoes for garnish.
- FOR LEFTOVERS: leftovers can be stored in the fridge for 2-3 days or in the freezer for 3 months.
Best tomato soup I’ve ever had…and I’ve had a lot! This is the first time I haven’t added canned tomatoes to a recipe along side of roasted tomatoes; I never will again, it dilutes the richness of the roasted tomatoes. Once again, another incredible recipe from This Savory Vegan! Thank you for sharing your art/talent!
Thanks so much! I’m so glad you liked it!
Hi Rene, I made your Roasted Garlic Tomato soup last night for dinner. It was easy to make and we really liked it! I will be keeping this recipe on hand. It,s a great way to use up some of the bounty of tomatoes from our garden and our fresh basil also. Oh, and thr Parmesan Toasts were really yummy too!
Thanks Kelly! So glad you liked it!
This sounds fabulous! I’ll be making some of this. Thanks for sharing❤️
Enjoy!!!
I did not get 8 cup servings out of this recipe so I do have a question: How do you get 8 cups serving size when only 2cups of broth is used? The other ingredients don’t liquify enough to make up another 6 cups.
So 1 lb of tomatoes is roughly 2 cups – 3 pounds of tomatoes plus 2 cups of broth plus milk gets you over 8. But I rounded down since a pound of tomatoes is a little under 2 cups 👍