RecipeRoasted Tomato and Garlic Soup

Nutrition Facts
Amount per Serving
  • Calories: 130
  • Protein: 5 g
  • Total Fat: 4 g
    • Saturated Fat: 2.5 g
    • Unsaturated Fat: 1.5 g
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 6 g
  • Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 135 mg

This luxurious soup blends the early flavors of tomato and garlic—and there is a lot of garlic. (If you need some help speeding up the peeling, check out the hacks below.) Another key ingredient is coconut milk, which is added at the end just before pureeing, making this rich and creamy soup extra special. I love to serve it with a side of crusty whole-grain bread, perfect for mopping up every last bit of goodness.

  • Prep time
  • Total Time
This recipe makes about 8 cups
  • • 4 cans whole, peeled tomatoes (28 ounces each), drained, cut in half
  • • 22 cloves garlic, peeled and cut in half
  • • 1 small red onion, thinly sliced
  • • ¼ teaspoon onion powder to taste
  • • Ground black pepper, to taste
  • • Coarse sea salt or kosher salt, to taste
  • • 6 cups vegetable or chicken broth, preferably reduced-sodium
  • • 1 can (13.5 ounces) light coconut milk*

*You can also use 1½ cups regular coconut milk mixed with 1½ cups water


Preheat oven to 425˚. Mist 2 baking sheets with nonstick oil spray and spread out tomatoes (cut side down), garlic, and onion. Mist tops lightly with oil spray. and sprinkle on pepper, onion powder and salt. Place baking sheets in oven and cook for about 25 minutes.

In a pot, add broth and bring to a boil over high heat. Add the vegetables to the pot along with the coconut milk. Turn off the heat and allow to cool for about 2 minutes.

Purée using an immersion blender, or by carefully pouring batches into a blender. Process until smooth and no chunks remain. Ladle into bowls and enjoy!

Garlic peeling hacks (choose the one that works best for you):

Option 1: (best for those who are comfortable with a knife) Hold the garlic firmly in your hand, root end facing up. Using a sharp paring knife, place the knife between the root and the cloves and slowly work the knife around in a circle to break the connection (without fully separating). Next, toward the bottom of the bulb, insert your knife into each individual clove about 3/4 of the way in. Twist the knife and pull each clove out of the peel. If there’s any skin left on the clove, it should be easy to pull off. To see a video demonstration, click here.

Option 2: You’ll need a very large bowl with a plate that fully covers or mason jar with a lid. Place your cloves inside and make sure there’s plenty of extra space. Cover then shake vigorously for about 30 seconds. If there are still lots of peels remaining, go for another shake session. Discard peels. If any remain, you should be able to peel off easily.

Try my Chicken Tortilla Soup.