Roasted Vegan Tomato Soup with Garlic

, , Comments Off on Roasted Vegan Tomato Soup with Garlic

This post may contain affiliate links. Please read my disclosure.

This delicious vegan tomato soup with garlic is full of healthy ingredients. Roasted tomatoes bring a depth of flavor, and a few easy tricks help this soup to be creamy and full of flavor without the cream!

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view

One of our guilty pleasures is freshly made creamy tomato soup. Most creamy tomato soups can be really heavy, thanks to the butter and half and half (or cream) added to it. I like to give it a healthy makeover by using a secret ingredient instead of cream!

For this lighter, vegan tomato soup, I roast the tomatoes and add in garlic to bring out a deep, savory flavor, combine it with some cooked brown rice (my secret ingredient) to make it creamy, then use an immersion blender to blend the soup right there in the pot.

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background

The result is the perfect creamy vegan tomato soup: even better than the kind you’d get at your favorite diner. I top it with a dollop of Greek yogurt (or plain dairy free yogurt to keep it vegan) and some chives or fresh parsley for a bit of bright color.

ingredients for roasted vegan tomato soup

Kitchen Tools and Equipment You Need to Make This Vegan Tomato Soup

How to Make Roasted Vegan Tomato Soup with Garlic – Step by Step

Step 1: Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.

grape tomatoes sliced on a baking sheet

Step 2: Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste. 

grape tomatoes sliced on a baking sheet with salt/pepper

Step 3: Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.

roasted grape tomatoes

Step 4: 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.

garlic, tomatoes, rice, seasonings in a pot

Step 5: Bring to a boil, reduce heat and simmer for 20 minutes.

tomato soup simmering in a pot

Step 6: Using an immersion blender, blend the soup in the pot.

tomato soup simmering in a pot, blended with an immersion blender

Step 7: Divide into 4 bowls, top with chives or fresh parsley if desired.

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view

What makes this Roasted Vegan Tomato Soup with Garlic healthy?

  • Low in Fat and Calories: One serving clocks in at under 100 calories, with less than 2 grams of fat. There is no added butter or cream to this soup!
  • Added Whole Grains: The brown rice in the soup adds whole grains and fiber making it a well rounded meal all on its own.
  • Rich in Vitamins and Minerals: Tomatoes are an excellent source of vitamin C, potassium, folate, vitamin K and the antioxidant lycopene.
  • Heart Healthy: Tomatoes are a heart healthy food linked to reduced risk of heart disease. The lack of cholesterol and reduced sodium make this a heart healthy meal.

Will kids enjoy this Roasted Vegan Tomato Soup?

This roasted vegan tomato soup is naturally sweet from the flavors of the tomatoes, and the brown rice gives it a creaminess. Without overpowering spices it’s a satisfying kid friendly soup for all ages. My kids love sopping it up with a big chunk of whole wheat bread.

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view

Is it better to use fresh or canned tomatoes for tomato soup?

In addition to the fresh tomatoes, I also used fire-roasted canned tomatoes. These help to give the soup a real depth of flavor and it’s a great way to bulk the soup up.

Is Campbell’s tomato soup vegan?

While the ingredients listed in Campbells tomato soup, and many other tomato soups are free from animal products, it’s a much healthier and tastier option to make your own at home. Free from preservatives, with less sodium, and fresh ingredients, making your own tomato soup is simple, delicious, and a healthy alternative to canned.

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view

What to Serve with Roasted Vegan Tomato Soup

I served this soup with grilled cheese sandwiches (pepper jack cheese slices on sprouted wheat bread) and a spinach salad on the side. It is delicious!

If looking for a vegan pairing, you could pair with a light and crunchy side salad, a loaf of freshly baked crusty bread, or a hearty kale winter salad, depending on the season and your mood!

For a more refined presentation, swirl some red wine vinegar into the soup and serve with fresh basil leaves and a toasted whole wheat baguette.

Can You Freeze This Tomato Soup?

I love batch cooking soups as they are great to freeze. Simply let the soup cool completely after cooking and then pour into a sealable freezer container or portion into ziplock bags. The soup will keep for 3 months in the freezer, fully defrost before gently reheating.

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.

roasted vegan tomato soup topped with fresh herbs in a white bowl against a marble background, top view

Be sure to check out these other healthy soup recipes!

If you have tried this roasted vegan tomato soup with garlic, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

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
  • 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
  • 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.

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

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