0 from 6 votes
Roasted Garlic Tomato Soup
This velvety vegan tomato soup is packed with the flavors of roasted garlic, fire roasted tomatoes, and a touch of creamy coconut milk.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 4 servings
Calories: 145 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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 ½ cups vegetable broth
- ½ cup canned full-fat coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- chopped fresh basil for serving
- crusty bread for serving
Instructions
For the roasted garlic:
- Preheat the oven to 375ºF.
- Cut the top end off the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery loose outer layers. Place the garlic on a piece of aluminum foil, then drizzle with olive oil and sprinkle with salt and pepper. Wrap it in the foil then bake for about 50 to 55 minutes, until tender and the cloves are golden brown. Remove it from the oven, and once it is cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash them into a paste. Measure out 1 tablespoon of the mashed garlic to use in the soup. Any extra can be stored in an airtight container in the fridge.
Cup of Yum
For the soup:
- Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and cook for about 5 to 6 minutes, until tender. Stir in the tomato paste. Add the cherry tomatoes, diced tomatoes (with their juices), broth, coconut milk, salt, pepper, oregano and the 1 tablespoon roasted garlic to the pot. Mix to combine then bring to a simmer. Reduce the heat and continue simmering for about 15 to 20 minutes, to allow the flavors to meld and the cherry tomatoes to soften and break down. Remove from the heat.
- Carefully transfer the soup to a blender and process until smooth. Return the soup to the pot. Taste and season with additional salt and pepper as needed. Serve garnished with fresh basil and bread on the side for dipping.
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
201mg
(8%)
Potassium
467mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
646IU
(13%)
Vitamin C
32mg
(36%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 201mg | 8% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.