Go Back
+ servings
roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view
Print Recipe
5 from 5 votes

Roasted Vegan Tomato Soup with Garlic

This delicious vegan tomato soup with garlic is full of healthy ingredients. It's creamy and full of flavor without the cream.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4
Calories: 96kcal
Author: Anjali Shah

Ingredients

  • 10 oz fresh cherry or grape tomatoes
  • 8 cloves garlic
  • olive oil cooking spray
  • 3/4 cup cooked brown rice
  • 2 cups low sodium vegetable stock
  • 15 oz unsalted fire roasted tomatoes
  • 3/8 tsp salt
  • 3/4 tsp ground pepper
  • 2 tbsp minces fresh chives

Instructions

  • Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
  • Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
  • Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
  • Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
  • Bring to a boil, reduce heat and simmer for 20 minutes.
  • Using an immersion blender, blend the soup in the pot.
  • Divide into 4 bowls, top with chives or fresh parsley if desired.

Notes

Top tips For Making Roasted Vegan Tomato Soup with Garlic
  • Use ripe tomatoes for roasting, they will have more flavor.
  • Use an immersion blender to blend in the pot, or pour the soup into a high speed or stand blender and blend in batches.
  • Use a combination of the fresh whole roasted tomatoes and canned fire roasted tomatoes for a balanced flavor.
  • Fresh herbs with this soup make it spectacular. Some of my favorites to add are basil rosemary, thyme, chives, parsley, or even mint!
  • If you want a soup that’s extra creamy, stir in vegan plain yogurt.
  • Drizzle a bit of of balsamic vinegar on top for a bit of tartness.
  • Leftovers can be refrigerated or frozen.
Adapted from CookingLight

Nutrition

Serving: 1.25cups | Calories: 96kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 438.4mg | Fiber: 1.7g | Sugar: 5.5g