Tomato and Roasted Garlic Soup Recipe | Vegan, GF

Categories Dinner, Featured, Recipes
tomato and roasted garlic soup

Hey guys, my blog birthday celebrations are over and it’s time for another new recipe. Now, I don’t want to be that British person talking about the weather. But I don’t know what’s going on in the UK right now. I’m writing this a couple of days before this is due to go up and it’s 23°c. I live in northern England, it’s September and this recipe is for soup. I’m supposed to be giving you all of the autumnal vibes right now but that’s clearly not happening. Today’s recipe is for tomato and roasted garlic soup, and I’m hoping the weather reflects that soon.  

My last recipe was for an apple loaf, today is soup and I think I have another soup coming next week too. The weather will catch up with me eventually. It has to.  

tomato and roasted garlic soup

I don’t know if you’ve ever noticed, but a lot of tomato soups contain dairy to make it thicker. And a lot of vegan tomato soups contain coconut milk for the same reason. Those of you who read regularly will know I have skin issues with coconut, so I wanted to create a new recipe that was still nice and thick but didn’t contain either of these things.  

This recipe is dairy free, gluten free, nut free, soy free and vegan 

Serves 3 


  • 300g cherry tomatoes  
  • 1 tin chopped tomatoes (400g) 
  • 1tbsp tomato paste 
  • 70g sundried tomatoes 
  • 1 ½ cups vegetable stock  
  • 1 tbsp dried oregano  
  • Pinch of chilli flakes  
  • A garlic bulb  
  • 1tbsp olive oil 
  • Salt and pepper to taste  


Prep the garlic 

  1. Preheat the oven to 180ºC. 
  2. Cut the top end of the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery loose outer layers. Drizzle with olive oil and sprinkle with salt and pepper. 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 (3-4 cloves). Any extra can be stored in an airtight container in the fridge. 

For the soup 

  1. Add the tomatoes to a large pan with a light drizzle of olive oil and cook for 3-5 minutes on a low heat, stirring frequently. Stir in the tomato paste. Add the chopped tomatoes (with their juices), stock, oregano, chilli flakes and the 1 tablespoon roasted garlic to the pan. Mix to combine then bring to a simmer. Reduce the heat and continue simmering for about 15 to 20 minutes, to allow the cherry tomatoes to soften and break down. Remove from the heat. 
  2. Carefully transfer the soup to a blender and process until smooth, add the sundried tomatoes at this stage. Return the soup to the pot. Taste and season with additional salt and pepper as needed.  

If you want to save time, you can roast the garlic while you’re making the soup and add it when you add the sundried tomatoes, but you will get a greater depth of flavour if you add it sooner.

Serve and enjoy! 

tomato and roasted garlic soup

I hope you enjoyed this recipe, I love simple soup flavours like this. Are you guys ready for soup season yet or are you enjoying the last of the sun? If you haven’t entered my first year giveaway yet, click here for more information. 

Until next time,  


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28 thoughts on “Tomato and Roasted Garlic Soup Recipe | Vegan, GF

  1. I’m really loving homemade soups lately, and one of my favourites has been tomato soup, but I love the addition of garlic here, definitely gonna give it a try!

  2. what a great recipe! I am currently dealing with the rain from a recent hurricane so it is absolutely pouring, and while it might not actually be cold enough for soup. it certainly looks like it should be. I am not vegan but pairing this with a nice toasty grilled cheese sounds delightful! thanks for sharing this recipe with us! lots of love xx

    mich //

  3. This soup looks so delicious coming into the autumn weather I love having soups for lunch or dinner to warm me up! I also really love tomato soup it’s my favourite need to try this out! X

  4. I had no idea that most tomato soups weren’t dairy-free! That’s so weird. I’m not vegan but I’m trying to eat fewer animal products, and tomato soup is one of my absolutely favourites so this looks delicious! Luckily up here in Scotland it’s always freezing, haha, so it’s very season-appropriate!
    Beth x Adventure & Anxiety

  5. This sounds so delicious! The weather has been all over the place lately, but after a quick cold snap, I’m feeling fall. I’ll have to give this soup a try soon!

  6. This is such a great recipe. I love making soups in the autumn, although like you said it is still a bit hot at the moment (not that I’m complaining). I will have to try this recipe the way you’ve done it and also with coconut milk because that sounds really nice too. Thanks for sharing your recipe.


  7. I have a confession to make: my all time favourite tomato soup is Heinz (I’M SORRY) because I find real tomato soups too watery. But yours looks really thick and delicious, especially with the addition of oregano and chilli. I think we have most of the ingredients apart from garlic so I might have to give this one a go, it sounds ideal for working lunches! xx

    Lisa |

  8. Oh. My. Goodness. This looks so TASTY!! I 100% need to try this out. Over here in California, it’s still going to be in the 30s for the next week and maybe more :/ I can’t wait for the perfect weather to pull out this recipe & cook this up. Will let you know when I do 🙂 x

  9. This looks delicious. The recipe is perfect for me as I have a dairy allergy and I’m not a huge fan of coconut. Thank you for sharing! I’ll definitely be trying this one and I’ve pinned it for later.

  10. yum, this looks absolutely delicious! i love soups, especially since it’s that time of year when i want to have something nice and warm. i for sure will be giving this recipe a try!

  11. Ooh this looks delicious! I’m starting to get back into soups now (not waiting for the weather any longer) but this looks gorgeously rich and flavoursome. Going to have to try it.

  12. I LOVE tomato soup but I’ve never actually tried to make my own. I really want to try and make some myself one day so thanks for sharing this it looks so good!

    Jess //

  13. I really do want the sun to come back! But reading posts like this really does get me excited for the colder weather and soup season! I bloody love tomato soup and this recipe sounds delicious! This is going to sound weird but looking at the pictures I could smell the soap already haha! Who would have thought garlic needed that much prepping! Thanks sophie xx

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