• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
  • Browse Categories
  • Work With Us
  • Subscribe
  • Contact

Give Recipe logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Browse Categories
  • Turkish
  • Desserts
  • About
  • Start Here
×

Home » Soups » Creamy Vegan Tomato Soup with Roasted Garlic

Published: Nov 2, 2018 · Modified: Jan 9, 2021 by Zerrin & Yusuf

Creamy Vegan Tomato Soup with Roasted Garlic

Jump to Recipe·Print Recipe

As days become shorter and evenings darker, it’s time to double down on soups and stews. If you’re looking for lighter soup options, look no further than this Vegan Tomato Soup. It’s rich and creamy without any dairy and roasted garlic gives it a flavor all its own.

Vegan tomato soup served in two white bowls accompanied by bread rolls, roasted garlic, croutons and peas.

All I want to cook this time of year is big batches of hearty warming dishes. I’ve never met a soup that doesn't appeal to me. This Vegan Tomato Soup is great because it’s savory and creamy without giving me the potential stomach ache dairy can cause.

Don’t get me wrong, I do love creamy soups made with milk like regular homemade tomato soup or roasted tomato soup and I make and eat them often. On the other hand, my stomach usually has problems afterwards. That's why it's sometimes a good idea to make dairy-free soups like this one.

This vegan tomato soup recipe is also a great option if you’re trying to eat more vegetarian or vegan food. Although I eat meat, I try to cook vegetarian or vegan meals a few nights per week because it’s great for my wallet. For a super budget-friendly version of this recipe, use canned tomatoes rather than fresh.

How to Make

My Vegan Tomato Soup not only avoids dairy, it doesn’t use a plant-based milk either. Instead, I use water. I know what you’re thinking but this soup isn’t watery at all. The base of onion and homemade thick tomato paste help to bring flavor and texture. Plus, the chopped tomatoes and roasted garlic that are blended in help give it a creamy texture.

Roasting garlic is a super simple trick that is both impressive and useful. In this case, it gives the soup a unique and delicious flavor. To roast garlic, simply wrap a whole head in foil and roast in the oven for 40 minutes. Alternately, you can cut the top off the head of garlic before wrapping it so that it’s easier to get the cloves out. Next, just peel and use. Regardless of how you do it, roasted garlic adds a flavor all its own. Furthermore, the garlic makes this recipe extra creamy when it’s blended with the tomatoes.

This soup calls for 3 to 5 heads of garlic and you can add as little or as much as you’d like. When you’re done, use leftover roasted garlic to upgrade the rest of your week’s meals. You can blend it into Hummus Without Tahini.

A woman holding a bowl of tomato soup topped with peas, croutons and chia seeds.

Is This Soup Gluten Free?

Another great feature of this soup is that it is gluten free. In many soups all-purpose flour is used to thicken the base. This produces gluten when heat and water interact with the flour. My Vegan Tomato Soup uses rice flour instead. Rice flour has the same thickening properties as regular flour with the added bonus of being gluten free. Other options that can be substituted include arrowroot, cornstarch and potato flour. Regardless of the thickening agent, make sure to whisk it with cold water to form a slurry before adding it to the soup. If the rice flour is added directly to the hot soup it will congeal and form clumps.

Finally, once you’ve finished cooking your vegan creamy tomato soup it’s time to garnish. Suggested garnishes include chia seeds, red bell pepper and croutons (gluten free or regular) but feel free to get creative. A drizzle of pesto, chopped green onions, basil leaves or even edible flowers would all look great. I can’t wait to see how you make yours!

Our favorite soups from fellow bloggers are as follows: Crockpot Red Lentil Chickpea and Tomato Soup, French Lentil Soup and Instant Pot Butternut Squash Soup. Go check them out too!

More Soup Recipes

  • Red Lentil Soup
  • Lentil Bulgur Soup
  • Cream of Vegetable Soup
  • Spicy Black Bean Soup
  • Carrot Lentil Soup
  • Spinach Red Lentil Soup

You might also like:

  • Turkish Flat Bread Bazlama Recipe
  • Oyster Mushroom Soup
  • Vegan Cabbage Soup Recipe
  • Celery Root Soup With Apples

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

Print

Creamy Vegan Tomato Soup with Roasted Garlic

Vegan tomato soup served in two white bowls accompanied by bread rolls, roasted garlic, croutons and peas.
Print Recipe

An incredibly tasty tomato soup that is dairy-free and gluten-free.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: Turkish
  • Diet: Vegan

Ingredients

Scale

Soup:

  • 3-5 heads garlic
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 3 cups tomatoes, chopped (or use canned tomatoes)
  • 2 cups hot water
  • ¼ cup cold water for thinning rice flour
  • 2 tablespoons rice flour
  • salt to taste
  • ¼ teaspoon black pepper

Optional Garnish:

  • 1 teaspoon chia seeds
  • ¼ cup peas
  • 2 tablespoons red bell pepper, diced
  • 2 tablespoons croutons

Instructions

  1. Start with roasting garlic. Preheat oven at 400F. Wrap garlic heads in foil and roast them for 40 minutes.
  2. Meanwhile you can prepare the soup. Heat olive oil in a medium soup pot. Add chopped onion and sauté until onions are transparent over medium low heat.
  3. Add in tomato paste and cook for a minute, stirring occasionally.
  4. Add in the chopped tomatoes and stir well. Cover the pot and let the tomatoes release juice. Cook for about 10 minutes.
  5. Pour water over tomatoes and let them cook together for 5 minutes.
  6. In a small bowl, whisk together the rice flour and cold water. Pour this in the pot and stir occasionally. It will thicken in about 5 minutes.
  7. Remove the soup from heat, add in the roasted and peeled garlic cloves. Blend it with a hand blender. Put it back on the heat and let it simmer for 5-10 minutes.
  8. Season with salt and black pepper.
  9. Serve in bowls garnishing with chia seeds, peas, red bell pepper and croutons.

Notes

If you are using fresh or frozen peas, just blanch them for 2 minutes. You can just skip this step for canned peas.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 219
  • Sugar: 6.6 g
  • Sodium: 679 mg
  • Fat: 8.9 g
  • Carbohydrates: 31.9 g
  • Protein: 6 g
  • Cholesterol: 0.5 mg

Keywords: tomato soup, vegan soup recipe

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

« Caramelized Pear Bread
Broccoli Apple Salad with Yogurt Dressing »

Reader Interactions

Comments

  1. KalynsKitchen says

    November 02, 2018 at 3:42 pm

    Your soup looks so tasty! Hope you are doing well. Thanks for the shout-out for my soup!

    Reply
    • Zerrin says

      November 02, 2018 at 5:44 pm

      Thank you Kalyn! Your soup is so good that I had to share it with our readers.

      Reply
  2. Kristen says

    November 02, 2018 at 2:12 pm

    I love how creamy and thick this soup is without any addition of dairy! Making soup in the Instant Pot is so easy 😉

    Reply
    • Zerrin says

      November 02, 2018 at 5:46 pm

      Hi Kristen! No dairy doesn't mean a boring soup, right? Making soup in the Instant pot is a great tip! Have to try your butternut squash soup asap!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Zerrin & Yusuf

Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

More about us→

POPULAR

  • How To Cook Buckwheat Groats
  • How To Prepare Fava Beans (Fresh & Dried)
  • Piyaz Recipe - Turkish White Bean Salad
  • Turkish Beef Stew
  • How To Make Fresh Homemade Yogurt
  • How To Cook Oyster Mushrooms Easy

Footer

All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

Privacy Policy

Copyright © 2021 GIVE RECIPE

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Privacy PolicyACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT