Creamy Vegan Tomato Soup With Roasted Garlic Recipe

The roasted garlic in this creamy tomato bisque really elevates everything with its mellow, caramelized flavor, while the coconut milk adds a rich creaminess that makes each spoonful feel indulgent. I love how the balsamic vinegar provides just the right amount of acidity to balance the sweetness of the tomatoes and the hint of basil gives it that extra touch of freshness.

There’s nothing more heartwarming than a bowl of creamy vegan tomato soup, especially when it’s infused with the rich flavors of roasted garlic and coconut milk. My recipe pairs whole peeled tomatoes—sweet and incredible at this time of year—with a dentist’s nightmare amount of roasted garlic.

Then, I stir in some balsamic vinegar, a kicky complement to the tomatoes’ sweetness, and finish it off with a sprinkle of dried basil, a spice that somehow makes tomatoes taste more like themselves. Altogether, the soup is nourishing and satisfying, packing in lots of antioxidants from the tomatoes and healthy fats from the olive oil.

Creamy Vegan Tomato Soup With Roasted Garlic Recipe Ingredients

• Olive Oil: Healthy fats; adds richness and flavor.
• Garlic: Antioxidant-rich; enhances the depth of taste.
• Onion: Adds sweetness and depth; rich in antioxidants.
• Whole Peeled Tomatoes: High in vitamins A and C; flavorful base.
• Coconut Milk: Creamy texture; rich in healthy fats.
• Tomato Paste: Intensifies tomato flavor; rich in umami.
• Balsamic Vinegar: Adds tanginess and depth to the soup.

Creamy Vegan Tomato Soup With Roasted Garlic Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 whole bulb of garlic
• 1 large onion, chopped
• 2 (28-ounce) cans of whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon sugar or maple syrup
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

How to Make this Creamy Vegan Tomato Soup With Roasted Garlic Recipe

1. Heat your oven to 400°F (200°C). Slice the top from the bulb of garlic so that the inner cloves are visible, then drizzle the exposed garlic with 1 tablespoon of olive oil. Tightly wrap the bulb in foil and place it in the oven. Roast for 30-35 minutes. When done, the garlic will be soft and aromatic.

2. In a big pot over medium heat, add the last tablespoon of olive oil. Sauté the diced onion until it becomes translucent, which should take about 5 to 7 minutes.

3. Put the tomato paste into the pot and let it bubble on medium heat for 1 to 2 minutes. Stir it frequently to develop its flavor.

4. Incorporate the canned tomatoes (with their juices) and the vegetable broth. Bring the mixture to a simmer.

5. Once the garlic has been roasted, squeeze the soft cloves into the pot, discarding the peel.

6. Put together the coconut milk, balsamic vinegar, dried basil, and sugar or maple syrup into the pot. Stir well to combine.

7. Allow the flavors to meld together for 20 to 25 minutes of simmering.

8. With an immersion blender, carefully puree the soup until smooth. Alternatively, use a countertop blender and work in batches. Return the soup to the pot after blending.

9. Flavor and season to taste with salt and black pepper as desired.

10. Serve hot, and if you’re using basil, garnish with fresh leaves. Enjoy your creamy vegan tomato bisque!

Creamy Vegan Tomato Soup With Roasted Garlic Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Knife
5. Cutting board
6. Large pot
7. Wooden spoon or spatula
8. Immersion blender (or countertop blender)
9. Measuring spoons
10. Measuring cups
11. Ladle (for serving)

FAQ

• Can I use fresh tomatoes instead of canned?Definitely, you can replace canned tomatoes with roughly 2.5 to 3 pounds of fresh tomatoes. Just be certain to skin and dice them prior to cooking.
• How can I make it spicier?To make the soup spicier, add in some red pepper flakes or a chopped-up jalapeño while you’re mixing in the sautéed onion.
• Is there an alternative to coconut milk?Another non-dairy milk can be used; for example, you might use almond or oat milk. However, the soup may be less creamy.
• Can I prepare this soup ahead of time?Indeed, the soup can be prepared in advance and kept in the refrigerator for as long as 3 days. Reheat on the stove before serving, and do so gently.
• What is the best way to roast the garlic?Remove the top of the garlic bulb, drizzle it with olive oil, wrap it in aluminum foil, and place in a 400°F (200°C) oven. Roast the garlic for 30-40 minutes until soft.
• Can I freeze this soup?This soup absolutely freezes well. Allow it to cool completely before moving it to airtight containers, and it will be good in your freezer for up to 3 months.

Creamy Vegan Tomato Soup With Roasted Garlic Recipe Substitutions and Variations

Substitutes for Olive Oil: Avocado oil; Sunflower oil.
Substitute whole peeled tomatoes with either crushed tomatoes or fresh, ripe tomatoes that have been blanched and peeled.
Use mushroom broth or water if vegetable broth is unavailable.
Coconut milk from the can: Substitute with almond milk for a less creamy version, or with silken tofu blended in water for an even creamier dressing.
Balsamic vinegar: Use red wine vinegar or apple cider vinegar as a substitute.

Pro Tips

1. Enhance the Garlic Flavor: If you love a robust garlic flavor, consider roasting a second bulb alongside the first. Roasting intensifies the garlic’s sweetness and depth, adding complexity to the soup.