Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup

My goodness, I just love this soup! With the Fall coming up rather quicker than most of us would like, I thought that I’d start looking for those comforting, warming, recipes that go so well with the colder weather, and what meal is more suited to those conditions than a delicious Roasted Garlic Tomato Soup? It goes without saying, that this is best eaten with numerous slices of really good bread – I love a crusty bread with my soup and I had a fantastic sourdough when I made this over the weekend – perfect!

This recipe really beats the other tomato soup variations that I’ve tried over the years – I think it’s probably the addition of the roasted garlic and the coconut milk which helps add a bit of creaminess that I really like in my soups. So, if you’re feeling a bit colder in the next few weeks due to the change in the seasons, then why not give this soup recipe a go and you will be instantly warmed up!

Roasted Garlic Tomato Soup

Roasted Garlic Tomato Soup Ingredients

For the roasted garlic:

  • 1 medium head garlic
  • Olive oil, for drizzling
  • Salt and pepper, for sprinkling

For the soup:

  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 1 tablespoon tomato paste
  • 1 pint cherry tomatoes
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 cup canned full-fat coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • Chopped fresh basil, for serving
  • Crusty bread, for serving

Remember, if you make this recipe, please let us know via the comments below. Or, alternatively, let us know on our Facebook or Twitter pages and we will give you a retweet. This vegan recipe and beautiful photos are courtesy of Oh My Veggies. You can get this delicious Roasted Garlic Tomato Soup recipe by clicking here.


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