Vegan Tomato Soup with Roasted Garlic | Whisks & Wildflowers

Vegan Tomato Soup with Roasted Garlic

  • Author: Anna Oppermann
  • Prep Time: 15 minutes
  • Cook Time: 2 hours, 30 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup


Roasted tomatoes and garlic, fresh thyme, and balsamic vinegar give a full-bodied flavor to this classically cozy vegan tomato soup.



  • 2 pounds Roma tomatoes, deseeded
  • 20 cloves garlic, sliced
  • 4 Tbsp olive oil
  • 1 tsp salt
  • 32 oz vegetable broth
  • 1/4 cup balsamic vinegar
  • 1 bunch thyme


  1. Preheat oven to 400˚F
  2. Slice tomatoes in half or quarters, and remove the seeds. Slice the garlic thin, and add everything to a large baking dish
  3. Toss the tomatoes and garlic in 4 Tbsp olive oil, and cover with foil
  4. Roast the tomatoes and garlic for 1 hour with the foil on, and then 1 hour with the foil off
  5. Add the roasted tomatoes, garlic, and oil from the pan to a food processor, and blend until smooth
  6. In a large pot or dutch oven, add the blended tomato mixture, salt, vegetable broth, and balsamic vinegar. Mix thoroughly
  7. Add a large bunch of thyme to the pot, and let the soup simmer for about 30 minutes
  8. Remove thyme with a slotted spoon before serving, and enjoy!


  • For a spicy tomato soup, add 4 Tbsp chili oil in place of olive oil for roasting

Keywords: vegan tomato soup, gluten-free tomato soup, roasted tomatoes, roasted garlic