This is the best vegan creamy tomato soup recipe you will find! My secret ingredient? Lots of roasted garlic. It makes this incredibly flavorful and gives a rich and luxurious texture. A warming, comforting homemade vegan tomato soup recipe that is very easy to make and sure to become a family favorite.
I used to think I wasn’t a soup person, but my soup archives are starting to suggest otherwise. I’ve been finding some great ways to enjoy soup recently.
So here is my own cherished recipe for creamy tomato soup, which I’ve been working on over the last year.
I didn’t set out to make a vegan tomato soup, but this is honestly the best variation I came up with and as I just LOVE it when I can honestly tell you that the vegan version is the best. Great news for vegans, or for anyone who is looking for a skinny tomato soup because it’s super light and healthy with very little fat.
So let’s break it all down.
The photos are questionable (winter light, argh) but I hope you can see that it’s really thick and creamy. It’s as though it’s been spiked with some heavy cream, but it most definitely hasn’t.
There’s a tiny bit of almond milk but really, all the magic comes from the roasted garlic. It adds so much to the flavor and the texture: creaminess, body and umami.
You’re going to add lots of roasted garlic to this soup. 3-6 heads, depending on the size of your garlic heads. I’ve gone for 6 in the past, but that’s from tiny heads of garlic.
Roasting garlic will make it turn very mellow and the end result is subtle. You do need to be quite sure it’s completely roasted and melty before adding it. I have made the mistake of adding garlic that wasn’t completely roasted to a different soup, and that was a disaster. You want each clove to be completely soft, sticky and melty. If you are new to roasting garlic, check out this tutorial from The Pioneer Woman.
Vegan Creamy Tomato & Roasted Garlic Soup
- Olive oil
- 1 shallot, minced
- 2 cans whole plum tomatoes, 14oz or 400g size cans
- 3-6 heads of garlic, less if your heads are medium/large, more if they're tiny
- 2 tsp brown sugar
- 4 cups (950 ml) vegetable stock or broth
- 1 tsp balsamic vinegar
- 2 Tbsp unsweetened almond milk
- A few handfuls of chopped basil
- Pre-heat the oven to 200C / 390F.
- Prepare the garlic heads for roasting. Slice the tops off, leaving the end of each clove exposed. Brush with olive oil, and wrap in foil. Place in the oven for 45 minutes,
- Meanwhile, in a large pan, sautee the shallots in a little olive oil for a couple of minutes, until soft. Add the cans of whole plum tomatoes, the vegetable stock, balsamic vinegar and brown sugar. Leave to simmer while you wait for the garlic to roast.
- Once the garlic is completely soft, squeeze out all of the flesh into a small bowl before adding to the soup. Leave to simmer for another 30 minutes minimum (the longer, the better, so give it an hour or two if you can).
- Finally, add the almond milk and use a hand blender to puree the soup.
- Mix in the fresh basil, reserving some for garnish if desired.