Cream of Roasted Garlic & Tomato Soup

Paired with your favorite ooey-gooey grilled cheese sandwich or fresh veggie-centric wrap, tomato soup is the ultimate comfort food when the weather cools.
Cream of Roasted Garlic & Tomato Soup recipe

Cream of Roasted Garlic & Tomato Soup

Tomatoes are high in the antioxidant lycopene, which aids in the prevention of certain types of cancers.   

  • Duration
  • Prep Time
  • 8Servings


  • 4 carrots, roughly chopped
  • 2 sweet onions, roughly chopped
  • 1 head garlic, top sliced off to expose cloves
  • 5 sprigs fresh rosemary
  • 3 tbsp grape seed oil, divided
  • 2 14.5-oz BPA-free cans unsalted diced tomatoes
  • 2 tsp sea salt
  • 2 13.5-oz BPA-free cans full-fat coconut milk
  • whole-grain baguette, for serving, optional


1. Preheat oven to 375°F. To a large roasting pan, add carrots, onions, garlic and rosemary. Drizzle 2 tbsp oil over top. Roast for 45 minutes.

2. In a large stockpot on medium-high, add remaining 1 tbsp oil. Add roasted vegetables, making sure to remove peel from garlic and stems from rosemary sprigs. Add tomatoes and salt and bring to a simmer, for 5 minutes. Add coconut milk then purée in pot using a handheld immersion blender. Bring to a simmer, about 4 minutes, then remove from heat. Serve with baguette (if using).

Nutrition Information

  • Serving Size: 1/8 of soup
  • Calories: 300
  • Carbohydrate Content: 17.5 g
  • Fat Content: 26 g
  • Fiber Content: 2.5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 18.5 g
  • Sodium Content: 532 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 4 g