Vegan cream soup with roasted tomatoes


During the winter I love all soups. If I could, or if I wanted to, I would cook a different one every day 😀
But, soups are always the best the next day. Right ? I don’t know why they always taste so much richer next day.
Guess the cream soup, cooked for a long time. Like this, to top it all off, vegan. Perfect for those who want to reduce the amount of meat they eat a bit.
Recently, I stated that we eat meat way too often. So it’s time for a small change and introducing more vegetable dishes to our menu.
I invite you to my table for a delicious soup. Creamy, filling and beautifully fragrant.
It will take a while to cook it, but trust me, it’s really worth the wait.


Vegan cream soup with roasted tomatoes


Baking tomatoes

  • 2 kg of juicy tomatoes unless you have home-made holiday preserves, it's just 1 liter of home-made puree
  • Garlic bulb
  • 1-2 shallots
  • 1/2 cup of olive oil may have a taste like chillies
  • Salt and pepper to taste

For the soup

  • 3 liters of vegetable stock
  • 2 small carrots or one large
  • 1/2 glass salt cream for sauces or coconut milk
  • 2 large potatoes diced
  • Salt and pepper to taste
  • 1 tbsp tomato puree


  1. Tomatoes cut into halfs or 4 parts, cut the garlic head in half, same with shallot pour olive oil, season with salt and pepper.

  2. Bake in a preheated oven to 200 degrees Approx. 45 min.
  3. About 10 minutes before the end of baking, heat the vegetable stock, add carrots and cook on low heat.
  4. After baking, add tomatoes and shallots to the decoction, squeeze out baked garlic from the skin.

  5. Cook everything under cover until the potatoes are soft.
  6. Now you can add coconut milk or soy cream and blend everything.
  7. Season with salt and pepper.
  8. Serve with croutons or grated vegan cheese (or not vegan as you are not vegan)