Roasted Tomato and Garlic Soup
There’s something incredibly comforting about a bowl of homemade soup, especially when it’s packed with the rich flavors of roasted tomatoes and garlic. This Roasted Tomato and Garlic Soup is the perfect combination of simplicity and flavor. Roasting the tomatoes and garlic deepens their natural sweetness and makes this soup incredibly aromatic. Whether you’re serving it for lunch, dinner, or as a starter, it’s bound to become a go-to recipe for cozy days. Plus, it’s dairy-free, plant-based, and easy to customize for any dietary preference!

Ready to make this flavorful dish? Let’s dive into the details.
Why You’ll Love Roasted Tomato and Garlic Soup
- Rich Flavor: Roasting the tomatoes and garlic brings out a sweet, caramelized flavor you can’t get from simmering alone.
- Healthy Ingredients: This soup is packed with fresh, wholesome ingredients like tomatoes, garlic, beans, and oat milk.
- Creamy without the cream: The cannellini beans and oat milk add creaminess without any dairy, making it suitable for vegans or those with dairy sensitivities.
- Customizable: You can easily make this soup oil-free or adjust the thickness to suit your taste.
- Perfect for meal prep: It makes six servings, which is perfect for meal prepping or freezing for later.
What You Need To Make Roasted Tomato and Garlic Soup
Here’s what you’ll need to make this delicious roasted tomato and garlic soup. You can find the exact ingredient amounts in the recipe card below.
- Garlic (whole head)
- Olive oil (or make it oil-free as per your preference)
- Roma tomatoes
- Onion
- Sea salt
- Ground black pepper
- Cannellini beans (either canned or cooked)
- Unsweetened plain oat milk
- Tomato paste
- Dried Italian seasoning
How To Make Roasted Tomato and Garlic Soup
- Prep the oven and ingredients: Preheat the oven to 425°F. Line a baking sheet with parchment paper and cut the tip of the garlic head to expose the cloves. Drizzle the garlic with olive oil (or leave out for the oil-free version) and wrap it in foil. Place the foil-wrapped garlic directly on the oven rack.
- Roast the veggies: On a prepared baking sheet, place the halved tomatoes and sliced onions. Drizzle them with olive oil (or omit for oil-free) and sprinkle with salt and pepper. Roast everything for 45 minutes until the tomatoes blister and the veggies are tender.
- Blend everything together: Once roasted, let the garlic and veggies cool for about 10 minutes. Add the roasted tomatoes, onions, and squeezed-out garlic cloves into a blender. Add the remaining ingredients—beans, oat milk, tomato paste, Italian seasoning—and blend until smooth and creamy. If you prefer a thinner soup, you can adjust the consistency with extra oat milk.
- Season and serve: Taste the soup and add extra salt and pepper as needed. Serve warm, and enjoy!
Commonly Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 4 days or can be frozen for longer. Just reheat before serving.
Is there a substitute for oat milk?
Yes, you can use any plant-based milk or even regular milk if dairy isn’t an issue. Just make sure it’s unsweetened to avoid altering the flavor.
Can I use different tomatoes?
While roma tomatoes are recommended for their flavor and size, you can experiment with other varieties like cherry or heirloom tomatoes for a slightly different taste.
How do I make it spicier?
To add a bit of heat, include red pepper flakes or a pinch of cayenne pepper when blending the soup.

Roasted Tomato and Garlic Soup
Ingredients
- 1 head garlic
- 2 tablespoons 1 fl oz olive oil, divided (see note below for oil free option)
- 3 lb roma tomatoes roughly 10-14 tomatoes depending on size, cut in half lengthwise
- 1 onion sliced
- 1 teaspoon 6 g sea salt, divided
- 1/2 teaspoon 1 g ground black pepper
- 1/2 cup 95g canned low sodium cannellini beans or ½ cup cooked cannellini beans, drained and rinsed
- 1 cup 8 fl oz unsweetened plain oat milk milk
- 2 tablespoons 32g no salt added tomato paste
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Cut the tip of the head of garlic off exposing the garlic cloves. Drizzle the garlic with 1 teaspoon olive oil. Wrap the head in aluminum foil and place directly on the oven rack.
- Add the tomatoes and onion to the prepared baking sheet, drizzle with remaining olive oil and sprinkle with 1/2 teaspoon of salt and pepper. Bake for 45 minutes until tomatoes are starting to blister and easily pierced with a fork. Remove the baking sheet and garlic from the oven and let cool for 10-15 minutes until cool enough to handle.
- Add the tomatoes and onion to the blender. Remove the garlic from the aluminum foil and squeeze the cloves of garlic from the head into the blender being careful not to get any garlic skin in the blender. Add the remaining 1/2 teaspoon of salt, beans, milk, tomato paste and Italian seasoning. Blend until smooth and creamy. If you feel the soup is too thick, add more milk ¼ cup at a time until you reach the desired consistency.
- Season with additional salt and pepper, as desired.