My easy cream of tomato soup is vegan, gluten-free and super garlic and herby. This simple vegan soup with minimal ingredients transforms into a flavorful masterpiece in just a few steps. Served with some crusty bread or a vegan grilled cheese, it is the stuff dreams are made of.
The big difference in this soup from the regular standard tomato is the addition of roasted garlic and peppers. This soup is really quick to make since we roast the garlic and peppers in the oven while preparing the other steps. The roasted garlic lends another level of flavor. I like my garlic to get very toasty and almost burnt. If you prefer to wrap the garlic in aluminum foil it will get less of a char on the edges. The bell peppers are simply halved and roasted along with the garlic. This simplifies the process in this easy cream of tomato soup.
This soup is rife with herbal flavors! Add a couple of leaves of sage when cooking the onions to let them crisp up to bring the flavor. Add the other fresh herbs at the end right before blending to keep their fresh pop. Any herbs will do, this is a great soup to use up herbs. I love mint, dil, oregano, cilantro and even arugula is good in this. The trick is to use at least ½ cup of fresh herbs.
The creamy in this Easy Cream of Tomato Soup comes from unsweetened coconut milk. I promise it does not taste like coconut at all. It's perfect for vegan soup because it lends a silky texture that is unrivaled by other plant milks. Finish your soup off with some fresh ground pepper, then serve it with some bread and get ready for the ultimate nostalgic moment.
Easy Creamy Tomato Soup
- sheet pan, soup pot
- 3 tbsp extra virgin olive oil
- ½ head garlic Roasted
- ½ yellow onion cut in strips
- 3 baby bell peppers halved and roasted
- 22 oz can crushed tomato
- 1 cup water
- 15 oz can coconut milk
- 1 tsp salt
- 1 tsp maple syrup
- 12 cup fresh herbs. 3-4 leaves sage, thyme, mint, dill , cilantro, arugula, basil whichever you have on hand.
- 1 black pepper to taste
- Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.
- In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,
- Add sage if using, to crisp up and cook 3-5 minutes more
- Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.
- With an immersion blender carefully blend the soup until its a smooth puree.
- Serve in bowls with black pepper and grilled cheese or toasted crusty bread.