Watch the 1 minute video below to see how to easily roast the garlic for this recipe!
I love garlic and tomato soup, so I combined my two loves and created this warm and hearty dish! It can be eaten for lunch or dinner, with some healthy crackers or alone!
It’s super flavorful, vegan, dairy-free, gluten-free AND incredibly packed with all things healthy. It’s also paleo friendly.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 6-8
Preparation + Cooking Time: 60 minutes
Suggested kitchen tools: measuring spoons, measuring cup, foil, knife, two large baking trays, parchment paper, large mixing bowl, high speed or regular blender
Ingredients:
6 large or 8 small to medium sized tomatoes, each segmented (cut) into 8 pieces
1 small yellow onion, sliced into thin pieces
2-3 tablespoons fresh rosemary, chopped
2 heads of garlic
2 tablespoons coconut sugar
1 cup canned coconut milk (1 part of the thick cream, 1 part of the liquid)
sea salt and pepper, for seasoning
Optional: vegan Parmesan cheese, pre-made pesto, grain free crackers
How-To:
Heat your oven to 425 degrees (F)
Line two large baking trays with parchment paper. Set aside.
Place the segmented tomatoes, sliced onion, 2 tablespoons olive oil, rosemary, a pinch of sea salt and pepper into a large mixing bowl. Gently toss to combine.
Spread the tomato mixture out evenly between the parchment lined baking trays. Set aside.
Slice the top off the two heads of garlic. Place them in a large square of foil and drizzle with the remaining 2 tablespoons olive oil. Loosely close the foil to cover. (Watch the video above the recipe to see me prep the garlic to roast).
Make a little room on one of the baking trays and place the garlic foil “bag” on the tray.
Place both trays in the oven. Roast 35-40 minutes or until the garlic is soft and the tomatoes are slightly browned.
Allow the garlic to slightly cool and use a spoon to scoop out the cloves. Place them in a high speed or regular blender. Add the roasted tomato mixture to the blender along with the coconut milk and sugar. Blend 3-5 minutes, or until smooth. Add more milk if the soup is too thick for your liking.
If using a high speed blender, continue to blend at a high speed for 3-5 more minutes to warm the soup if needed. If using a regular blender, you can pour the soup in a large pot and heat on medium heat for approx. 10 minutes if needed.
Serve in bowls, seasoning with additional sea salt and pepper if needed. Top with vegan parm and pre-made pesto if desired. Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
I like to serve mine with some Simple Mills grain-free rosemary crackers
Reduce the amount of coconut sugar if you don’t want it quite as sweet
Don’t like rosemary? Omit it and use another fresh herb of your choice. Make it the way you like it!
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Roasted Garlic Tomato Soup (V, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden