This recipe for roasted tomato and garlic soup is the perfect dish for warming up on chilly winter nights or long snowy weekends. It is an instant favourite that elevates tomato soup to a deep flavour celebration.
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Our Roasted Tomato and Garlic Soup
Before we knew the kids had loads of allergies we loved nothing more on a snow day than to curl up with a piping hot bowl of tomato soup, a gooey grilled cheese, sandwich, a crackling fire, and a few board games. There is just something so quintessential to childhood memories when eating childhood soup. The sound of the can opener for the tinned soup, the notion of family time. Our family time didn’t stop with allergies, it just involved more food prep than opening a can of soup. It became us washing and slicing the tomatoes together, peeling the garlic, drizzling the olive oil and tucking into a game while the roasting happened. The soup isn’t harder now, it is actually a lot more fun as we spend time making it together. The recipe is simple enough for the kids to help out.
The Best Ingredients For Roasted Tomato and Garlic Soup
We get a lot of our produce from a shop in town supplied by one of the nearby greenhouses, but this recipe works brilliantly with the packs of Roma tomatoes from Costco. We typically would roast 2 Costco packs worth of Romas. Whether from a big box store or a local farmer’s market we don’t bother to peel or de-seed the tomatoes. We have a high powered blender that pulverises everything or we use the immersion blender and find the skin helps to thicken the soup a bit.
The garlic is where the important choice comes in. If you can get locally grown garlic it really makes the Roasted Tomato and Garlic Soup shine. We get our garlic from my mother in law’s garden, she grows thousands of bulbs a year and there really is no equal to local garlic. The oils it releases when crushed or roasted lend the dish an amazing depth of flavour that a tinned soup could never replicate.
-Substitutions
Coconut cream- Gluten free full fat oat milk or rice can be used and simmered down a bit to get a thick consitency.
Garlic and onions- can be omitted but instead saute one carrot and one celery rib to add a bit of flavour to the soup.
Directions and Tips
Peeling and de-seeding the tomatoes can be done but personally we leave them in and use a high powered blender. We find they thicken the soup naturally without having to add any starches.
Pop in a couple extra cloves of garlic to save. Cut them in slices and garnish the soup with the sweet roasted garlic.
Adaptations
Instead of using all the Roma tomatoes, try using sweet bell peppers. Roast the peppers as you would the tomatoes, only once cooled pull the peel off before using in the soup.
Add roasted or fresh hot peppers, like jalapenos, to the soup when the tomatoes go in the soup.
While the soup is simmering add 1 C of lentils and 1 C of water or vegetable stock to increase the protein of the vegan tomato soup meal.
Sweet potato or squash can also replace one quarter to half of the tomatoes to roast. Like the peppers, after roasting, slip the peel off the squash or sweet potatoes and add to the soup.
Add in 1-2 diced carrots and 1-2 diced celery ribs with the onion when it cooks, to soften. They will add a lot of flavour.
Herbs- Basil, Marjoram, Lavage can all be used in place of oregano or Thyme.
What to Serve With Roasted Tomato and Garlic Soup
We often have roasted tomato and garlic soup as an evening meal. Grilled “cheese” sandwiches are a must for our kids. The key to getting vegan cheese to melt and get gooey is to put the cheese in the pan then use the bread to scoop it up and smear it between two pieces to fully cover them. Then toast up the oiled/vegan buttered sides of the bread.
Salads like our Avocado and Apple Pear Salad make a perfect pairing with the roasted tomato and garlic soup. Lastly, if our safe bread is getting a bit stale, we dice it and toss it in garlic powder and olive oil then lay it on a cookie sheet to bake at 300F until toasted, flipping the cubes often. They become homemade croutons that are perfect in this soup.
Roasted Tomato and Garlic Soup Storage and Reheating
Storage
This soup can be made the night or day before and refrigerated, warming to serve. Alternatively, the roasting can be done in the morning or the night before and cooled. Making ahead and cooling is safest if using a high speed blender. Soups blended whilst hot may spray or cause pressure to build in the blender.
-Fridge
In the fridge this roasted tomato and garlic soup can be stored in a sealed container for up to 48 hours. As previously mentioned, making the soup the night before is an easy time saver.
-Freezer
The soup can be frozen for up to 2 months in a sealed container. Allow to thaw in the fridge the night before reheating. Once thawed, the soup cannot be re-frozen but will keep in the fridge for 48 hours, before reheating.
Reheating
Only reheat soup once for food safety. If it was previously frozen it cannot be refrozen a second time due to food safety proceedures.
-Stove Top
Pour soup in an appropriate sized pot that will allow the soup to come to a boil without spilling over. Heat the roasted tomato soup over medium heat until lightly boiling and heated the way through.
- Microwave
Heat the vegan soup in a microwavable safe bowl for 1.5 mins. Stir the soup and check if it has been heated through, if not add another 30 seconds. Check and Stir again and repeat the 30 seconds as much as needed, until the soup is at the correct safe food temperature.
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📖 Recipe
Ingredients
- 4 Lbs Roma Tomatoes Cut in half lengthwise
- 8-12 Garlic cloves whole peeled
- 2 tablespoon Olive oil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Medium White Onion medium chopped
- Handful of fresh Basil rough chopped 1 cup fresh basil.
- ¼ teaspoon Oregano
- 1 tablespoon Olive oil
- ¼ teaspoon pepper
- Salt to taste
- 2 c Vegetarian broth or chicken if you are not vegetarian
- ½ c Coconut Cream from a can (if you do not have coconut cream put a tim of full fat coconut milk in the fridge overnight and the cream will solidify on the top) **extra of the solid cream to dollop on top.
Instructions
- In a 9x13 glass casserole dish toss tomatoes and garlic in 2 Tbsps olive oil. Spread the tomatoes out skin up in a single layer with garlic interspersed between the tomatoes. (there will be moisture released from the tomatoes so make sure the dish is 1 ½ inches deep)
- Roast Tomatoes and Garlic for 35-40 mins at 425F, flipping tomatoes halfway through
- With 10 mins left on the roasting ingredients in a large pot saute onions in 1 tablespoon oil until transparent, about 7-10 mins on medium heat. Remove roasting tomatoes and garlic from the oven and set aside to cool.
- Add oregano and pepper and keep sauteeing 1-2 minutes.
- Add in stock slowly to deglaze on medium heat while stirring and scraping the bottom of the pot for any yummy flavour bits.
- Add cooled roasted tomatoes and garlic to the large soup pot, pouring all the liquid released by the tomatoes and scraping the bottom of the dish to get all the flavour bits. It may be hot, be careful.
- Remove from heat and stir in basil.
- Use an immersion blender to make the soup smooth. (if using a blender you may need to do so in batches and let the soup cool first as hot soup in a blender can be dangerous. Return to pot after blending if using a traditional blender)
- Return the pot to medium-high heat. Add salt to taste.
- Once warmed through stir in coconut cream and serve.
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