Roasted Garlic Tomato Soup

Ever noticed how the best soups come from those days when you’re just staring at a pile of tomatoes that are almost too ripe? That’s exactly how this recipe was born – rescue mission turned happy accident.

The real game-changer here is roasting the garlic whole. It transforms from that sharp, spicy bite into this mellow, buttery goodness that makes the whole kitchen smell like an Italian grandmother’s house.

Skip the cream if you want – this soup’s still velvety smooth thanks to those slow-roasted tomatoes. But honestly? That splash of non-dairy cream at the end makes it feel like a warm hug in a bowl.

What You’ll Need

For the Roasted Vegetables:

• 3 pounds mixed tomatoes (cherry, campari, roma)
• 2 whole heads garlic
• 2 tablespoons olive oil
• Salt & pepper to taste

For the Soup Base:

• 2 tablespoons vegan butter
• 1 small yellow onion
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• 2 cups broth
• 1 cup fresh basil (divided)
• 1/2 cup non-dairy cream
• Balsamic vinegar to taste

For the Parmesan Toast:

• 1 small baguette
• Vegan butter as needed
• Vegan parmesan as needed

Steps

1. Start by preheating your oven to 400°F and line a baking sheet with parchment. Cut tomatoes into manageable pieces – halves for small ones, quarters for bigger ones.
2. Place tomatoes on the sheet, nestle in those garlic heads (tops sliced off), drizzle everything with olive oil. Don’t skimp on the garlic heads – they need enough oil to get properly roasted. Season with salt and pepper.
3. Roast for 30-40 minutes until tomatoes are bursting and garlic feels soft when gently squeezed. Let cool slightly.
4. Meanwhile, melt vegan butter in a stock pot over medium heat. Add onion, thyme, and oregano. Cook until onions turn translucent and soft (about 5 minutes).
5. Transfer onion mixture to a blender. Add half the basil, roasted tomatoes with their juices, and squeeze in that roasted garlic. Add 1 cup broth and blend until silky smooth.
6. Pour everything back into the pot, add remaining broth, cream, and a splash of balsamic. Bring to a boil, reduce heat, and simmer 10 minutes.
7. For the parmesan toast, butter both sides of baguette slices. Create small parmesan piles in a non-stick skillet, place bread on top, press gently, and flip once crispy.

Substitutions That Actually Work

• Replace non-dairy cream with coconut milk (full-fat) – it adds richness without coconut flavor
• Swap fresh herbs for dried (use 1 teaspoon dried basil for every tablespoon fresh)
• Use vegetable broth instead of vegan chicken broth – just add an extra pinch of salt

Making It Diabetes-Friendly

• Skip the baguette and serve with roasted cauliflower “croutons”
• Use unsweetened almond milk instead of non-dairy cream (reduces carbs by 4g per serving)
• Add 1/2 cup pureed white beans for protein and fiber without changing the texture

Tips & Storage

• Soup keeps in the fridge for 5 days in an airtight container
• Freeze for up to 3 months – thaw overnight in fridge
• Make ahead tip: Roast tomatoes and garlic up to 2 days in advance
• Reheat gently on stovetop, adding splash of broth if needed