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+ servings

Vegan Creamy Tomato & Roasted Garlic Soup

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.
4.84 from 12 ratings

Ingredients

  • 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

Instructions 

  • 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.
  • Serve.
Calories: 118kcal, Carbohydrates: 24.3g, Protein: 4.2g, Fat: 1.8g, Saturated Fat: 0.3g