It is hard to believe that this thick and creamy Garlic Tomato Soup doesn’t have cream or any flour in it! Easily made vegan by using unsweetened almond milk for the cream, this is a simple but hearty soup.
For as long as I can remember, I have been all about rich, creamy dishes.
Don’t get me wrong, a good bone broth soup can be fabulous, but at heart, I am all about bringing on the cream!
You might have caught this post for Quinoa Cream, in which I introduced my lighter substitute for heavy cream.
I promised to be back with some recipes that I used it in, and what better way to do that than in a rich and creamy soup.
One taste of this Creamy Garlic Tomato Soup, and you won’t believe that it isn’t loaded with cream. You also may not believe that it has quinoa in it.
Best of all? It is versatile too! I used the leftovers to make a simple but delicious pasta dish. (Stay tuned for that recipe, it will be coming up soon!)
- 1 recipe Quinoa Cream
- 4 tomatoes
- 1 head garlic, peeled
- 14.5 ounces fire roasted tomatoes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh chives, chopped (for garnish)
- Preheat oven to 400 degrees. Halve tomatoes and scoop out flesh and seeds. Reserve in a bowl. Place tomatoes and peeled garlic on a parchment lined baking sheet. Spray well with olive oil spray. Cook for 45 minutes.
- Transfer tomatoes to a saucepan. Add quinoa cream, reserved tomato flesh, canned tomatoes, paprika, cayenne pepper, salt and pepper. Bring to a boil and then reduce to a simmer. Cook for 35 minutes. Garnish with chives and serve warm.
- May be frozen. Great to use in pasta dishes.