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 six (yes, six) whole heads of roasted garlic to this soup. An idea which you may find terrifying, intriguing, or totally irresistible… depending on how much you love garlic.
You can use less if you like, but roasting garlic does 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 pretty gross. 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.