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Vegan Tomato Soup with Roasted Garlic

Vegan Tomato Soup with Roasted Garlic

I love my Creamy Tomato Basil Soup with Roasted Garlic, but I also know that there are people out there who can't (or who choose not to) consume dairy. I decided to take another spin at the recipe, this time eliminating the dairy products. This recipe also comes in handy for people who are participating in a Daniel Fast and need to eliminate sugar and as many preservatives as possible. Many commercial tomato and spaghetti sauces contain sugar. This recipe is completely from scratch, yet fairly simple.


  • 18 roma tomatoes, halved
  • salt & pepper
  • dried oregano
  • olive oil (about 1/3 to 1/2 cup)
  • 1 bulb garlic
  • 1/2 can cannellini beans, pureed
  • 1 cup vegetable broth


  1. Place the halved roma tomatoes, cut side up, in a glass baking dish (it might take two).
  2. Sprinkle the tomatoes with salt, pepper, and dried oregano.
  3. Drizzle olive oil over the tomatoes.
  4. Place garlic in a garlic roaster.
  5. Put the tomatoes and the garlic roaster in the oven, baking at 350 degrees for 45 minutes.
  6. In the mean time, puree the cannellini beans with a stick blender .
  7. Remove from the oven, and allow the tomatoes to cool for about 15 minutes.
  8. The skins should remove easily from the rest of the tomato; if not return to the oven for about 15 minutes.
  9. Place the skinned tomatoes, cannellini beans, vegetable broth, and 4 or 5 cloves of the roasted garlic in a large bowl.
  10. Using a stick blender, blend until the tomatoes have been completely pureed and the mixture is uniform.
  11. Add salt, pepper, and oregano to taste.
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