This easy Roasted Tomato and Garlic Soup recipe makes a warming comfort food dinner for chilly days. This soup is an instant favourite classic meal for kids and families to love. This recipe is perfect for those with food allergies as it is dairy free, gluten free, top 9 allergen free, as well as vegan.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Homemade Vegetable Stock
- Thickening Plant Based Milk
- Instructions/ Directions and Tips
- Substitutions, Variations, & Adaptations
- Top Tip
- Storage and Reheating Instructions
- Equipment
- Our Favourite Kichen Links
- How to Send This Recipe as Leftovers for Lunch
- FAQ
- What To Pair With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: Sweet and tomato-y! The kind of soup that pairs best with a dairy free grilled cheese sandwich.
Texture:Velvety, blended with an immersion blender for a smooth mouth feel.
Difficulty: Beginner. The oven does most of the work. Minimal knife skills needed.
Freezability: This easy roasted tomato soup freezes beautifully for another day. Perfect for meal prepping.
Why We Like This Recipe
After the kids were diagnosed with food allergies an easy tomato soup recipe was one we knew we had to perfect. We set about trying a few different methods before we fell in love with roasting the tomatoes, garlic, and onions so they are rich and sweet tasting.
Putting the tomatoes in the oven to cook means we don't have to boil the skins off, or fiddle with cooking them down for hours. Instead we roast the ingredients, letting the oven do the work instead of us.
We recommend making roasted tomato and garlic soup in large batches so you can freeze some in individual and family sized portions. Our kids love this recipe, and take it to school for lunch! It is also a way for us to have a fast soup meal on hand that we can use in place of canned soups, because of our food allergies.
This is our favourite oven roasted tomato soup. We hope you enjoy it as much as we do.
Ingredients
Roasting Ingredients
- Fresh Tomatoes
- Garlic
- Yellow Onion
- Olive Oil
- Sea Salt
- Black Pepper
Soup Base Ingredients
- Olive Oil
- Oregano
- Black Pepper
- Sea Salt
- Vegetable Stock
- Fresh Basil
- Dairy Free Milk
See recipe card for quantities.
The Ingredient Low Down
Fresh Tomatoes
Roma tomatoes, tomatoes on the vine, or hot house tomatoes will work for this recipe. If the tomatoes are really large - the size of a baseball- cut them in 4 instead of in 2. Roma tomatoes have less liquid in them than the other tomatoes so an extra ½-1 cup of stock may be needed to thin out the soup.
Money Saving Tip
We often get large clamshells of tomatoes from a club warehouse that are safe for us, check if they are safe for you. They are usually cheaper in our area Another way to make this on a budget is to use tomatoes in the late summer early fall. In some cities there are also warehouse produce sellers that will sell cases of vegetables to the public without a membership or restaurant.
Garlic & Yellow Onion
Both the garlic and onion should be fresh varieties of the allium plants. Do not switch them out for dried or powdered garlic or onion. Yellow or white onions are great in this roasted garlic and tomato soup recipe. Shallots can also be used instead, though increase the number to 4-6 shallots. We do not recommend using red onions.
Olive Oil
An olive oil that can withstand high temperature cooking is great for this recipe. Another neutral oil can be used though. It should be one that is free from soy, peanuts, sesame and any other tree nuts or your allergens. Avocado oil is a popular substitute for high temp cooking in place of olive oil.
Sea Salt & Black Pepper
Sea salt is what we use as we have found a brand that is safe for us. You can use table salt, kosher salt or himalayan salt. We do not recommend using some strongly flavoured salts like black salt or coarse salts. Use flaky or fine salts.
Use black pepper that is ground for this garlic roasted tomato soup recipe. Do not use pink peppercorns as they are not pepper but instead are a part of the cashew family.
Spices and Shared Lines
Always check to see if the spices and herbs you use are made on shared lines or facilities, if your allergies need this kind of care. Contact the manufacturer for this information as may contain labels are voluntary and not regulated in most countries.
Vegetable Stock
When you are looking for commercially made vegetable stock be sure to check it is gluten free, soy free, wheat free, and dairy free. Some contain yeast extract which can be made from gluten containing sources and doesn't need to be declared in some countries. Soybeans are often used in vegetable broths.
Homemade Vegetable Stock
Making your own vegetable stock can be made from kitchen scraps fairly easily. Add water and vegetable bits in a slow cooker and let it cook for 4-5 hours on high. You can keep a bag in the freezer for clean vegetable bits like carrot peels, celery leaves and ends, onion ends, ginger peels, garlic ends, and more.
Avoid using brassica family veggies like kale, cauliflower, broccoli, and more. They can make the stock bitter as they cook down over hours.
Fresh Basil & Dried Oregano
Fresh basil adds just a bit more flavour than the dried kind but dried basil can be substituted. Use 2 tablespoons of dried basil instead of fresh basil. Add more as needed during the tasting step of the directions.
The reverse can be done with the oregano. You can use fresh instead of dried. If you do add about ½ cup fresh oregano, put it in the soup when the fresh basil is added. Do not saute it with the oil.
Dairy Free Milk
We tend to use gluten free oat milk or canned coconut cream for this roasted tomato soup recipe. Any dairy free alternative will work for this recipe. For thinner plant based milks see tip below. To use a dollop of unsweetened coconut cream for garnish, put the coconut cream in the fridge to firm up the cream in the can.
Thickening Plant Based Milk
If the milk is thin, like seed or rice milk add a bit of arrowroot starch or cornstarch to thicken the milk first. Make sure to make a slurry by adding 1 tablespoon of the starch to 1 tablespoon milk, then add the mixture to the milk. If you don't mix it this way it will clump in the soup.
Instructions/ Directions and Tips
Step 1
Preheat the oven to 400 F. Cut tomatoes in half lengthwise. Remove the hard core and place them in a large bowl.
Tomato Tip
If you do not like the seeds in your soup you can remove them here. They will get blended and not be noticed in the finished soup. The seeds, if left in, will add to the liquid that cooks off from the tomatoes and flavours the soup. If you remove them there will be less liquid in the pans. You may need to add more oil halfway during the roasting.
Step 2
Trim off the end that joins the bulb. Remove the peel from the garlic cloves. Cut garlic cloves in half. Place in the large bowl with the cut tomatoes.
Tasty Tip
Roasting the garlic makes it taste sweet, rather than pungent.
Step 3
Peel the onions and cut them in large chunks. Add them to the large bowl with the tomatoes and garlic.
Chopping Tip
The onions will be blended so they do not need to be cut beautifully. Larger chunks do better when roasting as they do not burn as easily. It is more important that they are cut in similar sizes so they all cook evenly.
Step 4
Pour 2 tablespoons of olive oil over the tomatoes, onions and garlic in the large bowl. Sprinkle over ½ teaspoon sea salt and ¼ teaspoon black pepper. Mix well with a spoon.
Garnish Tip
When you are roasting the tomatoes, garlic, and onions for this Roasted Tomato and Garlic Soup add a couple more garlic cloves. Pop a couple of extra garlic cloves on the tray. Instead of putting them in the soup, reserve them to use as garnish for the soup.
Step 5
Spread the oiled and seasoned tomatoes, onions, and garlic out on a cookie sheet that has sides. Place the tomatoes cut side down.
Roasting Tip
Putting the garlic between the tomatoes and the onions towards the centre of the pan will help to keep them from burning. The liquid cooking off the tomatoes will keep the onions and garlic moist.
Step 6
Roast at 400 F for 20 minutes. After 20 minutes remove the pan and flip the tomatoes and garlic over. For the onions, flip them as best as possible.
Flipping Tip
The onions are really hard to flip. Do your best. The most important part is to flip any pieces that have onion edges that are browning. Burnt onions will make the soup bitter.
Step 7
Return the pan to the oven and cook for an additional 15 - 20 minutes. Remove them when finished cooking. Set aside to cool slightly while making the soup base.
Roasting Tip
Keep an eye on them so the garlic and onions do not burn.
Step 8
With about 5-10 minutes left on the roasting of the tomatoes, garlic, and onions are roasting, heat a soup pot over medium high heat.
Make Ahead Tip
You can do this after the roasting vegetables have been taken out of the oven, if preferred. You can also roast the vegetables earlier in the day or on a previous day, keep all the liquid in the pans with the roasted vegetables when stored in the fridge or freezer.
Step 9
Heat 2 teaspoons of olive oil in the soup pot. When the oil is hot but not smoking, add in ¼ teaspoon each of sea salt, black pepper, and dried oregano. Stir well and cook for 1 minute.
Step 10
Pour in 2 cups of no-salt vegetable stock, Add the roasted tomatoes, onions, and garlic to the pot. Heat over medium-high heat until simmering.
Flavour Tip
Bringing the ingredients to simmering will help infuse the flavours of the roasted tomato soup recipe.
Step 11
Remove the soup pot from the heat to a stable heat proof surface. Add in 1 cup of fresh basil. Use an immersion blender to mix the soup well. Mix until all the ingredients are fully blended.
Blending Tip
Do not use a standing blender or standard blender. They are not made for blending hot liquids and will leak or spray. This can cause injuries due to contact with the hot liquid.
Step 12
Return the pot to the heat. Let it come back up to a simmer. Pour in ½ cup of dairy free milk. Stirring often. Taste and season to see if more salt or pepper is needed.
Seasoning Tip
We season all of our soups by taste before serving. Whether the stock is salted or not will make a difference in how much salt you need to add. If a soup tastes bland, usually the ingredient it is missing is more salt. Salt is needed to bring the flavours of the soup out.
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Substitutions, Variations, & Adaptations
- Vegan Protein - Adding in 1 cup of red lentils and an extra 1-2 cups of vegetable stock to the roasted tomato soup before simmering for 20 minutes then blend.
- Sweet Bell Peppers - Replace all or some of the tomatoes with sweet bell peppers
- Meaty Protein- Adding shredded cooked chicken to the soup is a great way to add protein to this recipe.
- Spicy - Add diced jalapenos before simmering or as garnish. They can also be added before blending. Another way to amp up the spice is to use chili oil in the garnishing.
- Deluxe - Roast carrots, sweet potatoes, butternut squash, cauliflower, or celery to the roasting vegetables to make this a deluxe tomato soup.
- Herb Enhanced - Other herbs to try in roasted garlic and tomato soup are marjoram, thyme, lovage, or dill.
See this Roasted Yellow Sweet Bell Pepper version of this recipe on my website!
Top Tip
This roasted garlic and tomato soup can be made the night or day before and refrigerated, warming to serve. Another way to do this recipe is the roasting can be done in the morning or the night before and cooled. We like to make this soup before the day we are cooking on a specific meal prep day and freeze the veggies after cooking and cooling, for up to 3 months.
Making this roasted tomato soup recipe ahead and cooling is safest if using a high speed blender or a traditional standing blender. They can spray hot liquids and cause injuries if the soup is blended while hot. Soups blended whilst hot causes pressure to build up. This will push the scalding liquid out the seal on the lid or bottom.
Storage and Reheating Instructions
Storage
Successfully portioning the right amount of roasted tomato soup to store for later helps when we measure out our meals before being stored. To do this we use the same sized bowl as we eat our dinner soup in and fill it with soup and pour it into the storage container.
For us we know two of our kids usually have 2 bowls of roasted tomato and garlic soup for dinner and everyone else will have one. We would put 8 bowlfuls of soup in one family sized portion.
Fridge
In the fridge, this roasted tomato and garlic soup can be stored in a well sealing container for up to 3 days.
Freezer
This roasted tomato soup recipe can be frozen for up to 2 months in an air tight sealed container. Allow the soup to thaw in the fridge overnight before reheating. Once thawed, the soup cannot be re-frozen but will keep in the fridge for up to 2 days, before reheating.
Reheating
Only reheat soup once for best food safety practices. If it was previously frozen it cannot be refrozen a second time due to food safety procedures. The easiest way to avoid reheating too much food is to portion the soup out before reheating it.
Stove Top
Pour this roasted tomato soup recipe in a small or medium pot that will allow the soup to come to a boil without spilling over on medium heat. Heat the roasted tomato and garlic soup over medium heat until lightly boiling and heated the way through. The soup should simmer for a minimum 5 minutes before serving. Stir the simmering soup often.
Microwave
Heat the roasted tomato soup in a microwavable safe bowl for 1 minute and 30 seconds. Stir the soup and check if it has been heated through, if not add another 30 seconds. If you need to add on extra time to cook, check the soup and stir again and repeat the 30 seconds as much as needed, until the soup is at the correct safe food temperature.
Equipment
- Large Bowl
- Cookie Sheet, with sides
- Soup Pot
- Immersion Blender
- Measuring Cups and Spoons
- Knife and Cutting Board
Our Favourite Kichen Links
How to Send This Recipe as Leftovers for Lunch
This is one of those school lunches we make up and freeze in individual servings so we always have it on hand. When the weather dips into the chilly region, we thaw a portion of roasted tomato soup for each kid out in the fridge overnight. Put it in a bowl if you freeze your soup in freezer bags, like we do as they can leak when thawing.
The next morning preheat a reusable insulated soup container using the directions found in our article on how to send hot food to school. Heat the soup up in a pot on the stove, adding a couple tablespoons of water to thin it, as needed. Bring the soup to a boil and reduce the heat to let it simmer for 5 minutes. Pour it out into the empty preheated container. Send it to school with a spoon.
FAQ
Yes, roasting the tomatoes and other ingredients brings out more flavours in them. Roasting brings out the natural sweetness of the vegetables, especially onions and garlic. Tomatoes that are oven roasted will have a more intense tomato flavour.
To make a soup vegan it has to contain no animal products or by-products, including honey. Products that exploit animals should also be avoided. This means the stock used should be vegetable based only, no gelatin, not made from chicken, beef or pork. Do not put any meat in the soup.
Any dairy should be replaced with a plant based milk option such as oat milk, or rice milk. If you use coconut milk or coconut cream it needs to be ethically harvested without the use of animals. Some brands are not considered vegan as they use monkeys to harvest the coconuts. Look for brands that have vegan certifications on them.
Standards for vegan certification are not the same as allergy friendly. The do not follow the same processing quality levels. If you are allergic to dairy and eggs you need to make sure the lines and facilities are free from your allergens, if that is a part of your treatment plan with your doctor.
What To Pair With
This roasted tomato soup recipe is usually a lunch for us or a dinner, if served with a salad or sandwich. That classic childhood combo of tomato soup and a dairy free grilled cheese sandwich is one of our favourite winter or autumn comfort food meals. Dairy free cheeses have come a long way in the last 5 years, some even melt these days. Another option for sandwiches to accompany the soup is a beef dip, sometimes called a french dip.
Salads like our avocado and apple pear salad or spinach salad are great options to serve with this roasted tomato and garlic soup. Homemade fries, sweet potato or regular potato are a great side dish when having soup for dinner. Homemade croutons are also a great garnish or topping for when you want a bit more but not a whole side dish.
📖 Recipe
Equipment
- Large Bowl
- Cookie Sheet with sides
- Soup Pot
- Immersion Blender
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
Roasting Ingredients
- 4 Pounds Tomatoes cut in half lengthwise
- 8-12 Cloves Garlic whole peeled and trimmed
- 1 Yellow Onion medium sized roughly chopped
- 2 Tablespoons Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
Soup Base Ingredients
- 2 teaspoons Olive Oil
- ¼ teaspoon Oregano dried
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Sea Salt (optional )use if your broth is low salt or no salt
- 2 Cups Vegetable Stock no-salt if possible (make sure they are gluten, dairy, and soy free)
- 1 Cup Fresh Basil about a handful of fresh basil
- ½ Cup Dairy Free Plant Based Milk (see notes)
Instructions
- Preheat the oven to 400 F.
- Cut tomatoes in half lengthwise. Remove the hard core and place them in a large bowl.4 Pounds Tomatoes
- Trim off the end that joins the garlic bulb to the clove. Remove the peel from the garlic cloves. Cut garlic cloves in half. Place in the large bowl with the cut tomatoes.8-12 Cloves Garlic
- Peel the onions and cut them in large chunks. Add them to the large bowl with the tomatoes and garlic.1 Yellow Onion
- Pour 2 tablespoons of olive oil over the tomatoes, onions and garlic in the large bowl. Sprinkle over ½ teaspoon sea salt and ¼ teaspoon ground pepper. Mix well with a spoon.2 Tablespoons Olive Oil, ½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper
- Spread the oiled and seasoned tomatoes, onions, and garlic out on a cookie sheet that has sides. Place the tomatoes cut side down.
- Roast at 400 F for 20 minutes. After 20 minutes remove the pan and flip the tomatoes and garlic over. For the onions, flip them as best as possible.
- Return the pan to the oven and cook for an additional 15 - 20 minutes. Remove them when finished cooking. Set aside to cool slightly while making the soup base.
- With about 5-10 minutes left on the roasting of the tomatoes, garlic, and onions are roasting, heat a soup pot over medium high heat.
- Heat 2 teaspoons of olive oil in the soup pot. When the oil is hot but not smoking, add in ¼ teaspoon each of salt, pepper, and dried oregano. Stir well and cook for 1 minute.2 teaspoons Olive Oil, ¼ teaspoon Oregano, ¼ teaspoon Ground Pepper, ¼ teaspoon Sea Salt
- Pour in 2 cups of no-salt vegetable stock, Add the roasted tomatoes, onions, and garlic to the pot. Heat over medium-high heat until simmering.2 Cups Vegetable Stock
- Remove the soup pot from the heat to a stable heat proof surface. Add in 1 cup of fresh basil. Use an immersion blender to mix the soup well. Mix until all the ingredients are fully blended.1 Cup Fresh Basil
- Return the pot to the heat. Let it come back up to a simmer. Pour in ½ cup of dairy free milk. Stirring often. Taste and season to see if more salt or pepper is needed.½ Cup Dairy Free Plant Based Milk
- Serve whilst warm. Garnish as desired.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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