Roasted Tomato and Garlic Soup

Roasted tomato and garlic soup in a blue bowl with a cheese toastie

From soul warming soups and casseroles to wonderful summer salads, tomatoes are so versatile. Roasting tomatoes is such a wonderful way to intensify the flavour.  The juices slowly evaporate as the sugars in the tomatoes are magnified, producing a real flavour hit as is the case with this Roasted tomato and garlic soup. Love, love, love the intensity of this soup, and it’s super easy to switch it up.

  • Think of  infusing the soup with fresh basil
  • Topping with shaved parmesan cheese and a drizzle of olive oil
  • Serve with cheese toasties or parmesan baked wafers
  • Replace the chicken stock with vegetable stock and the butter for oil, and you have a wonderful vegetarian soup
  • Try replacing half of the stock for milk or a good hit of cream and you have Creamy roasted tomato and garlic soup. Easy!
Tomatoes and garlic for roasted tomato and garlic soup on a silver tray ready to bake
tomatoes and garlic ready for roasting

let’s talk about roasted tomatoes

I think the first time we roasted tomatoes was after being given a bag of toms that were slightly under-ripe, firm and lacking in flavour. So after roasting it was a revelation to discover the flavour that had been drawn from these under-ripe tomatoes. After this experiment, we started to roast ripe toms for pasta sauces, dips, pizza toppings the list goes on. Whenever you want a real flavour hit try roasting your tomatoes, think you’ll be surprised at how easy it is and how the tomatoes are transformed into tender moist flavour packed goodness.

golden onions frying in butter with thyme to make Roasted tomato and garlic soupadd the thyme to the pan when the onions are just beginning to change colour and cook until golden as shown

Tomatoes are not the only veg that benefits from roasting, try roasting carrots for a middle eastern carrot and cumin dip, beetroots to have with a wonderful salad of walnuts, feta, oranges, red onions, baby spinach and rocket or our chargrilled bell peppers – capsicum which are wonderful used as  chargrilled bell peppers with garlic and anchovies

 

Have you tried experimenting yourself with roasted vegetables, it’s worth the effort.

We’d love to hear From you in the comments below when you make this delicious Roasted Tomato and Garlic Soup

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Roasted tomato and garlic soup


  • Author: Recipe Winners
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4

Description

Super fresh and packed full of flavour this soup is certain to put a smile on everyone’s face. Enjoy


Ingredients

  • 2.2 lb (1kg ) ripe tomatoes
  • 2 teaspoons of sugar
  • 6 – 8 medium cloves of garlic with skin on – see notes
  • 2 tbsp butter
  • 1 medium brown onion, diced
  • few sprigs of fresh thyme
  • 1 tbsp tomato paste
  • splash of balsamic vinegar
  • 2 cups – (500ml) Chicken Stock, or more as desired
  • salt and pepper
  • olive oil

Instructions

  • place tomatoes onto a baking paper lined tray (preferably a tray with low sides, as the tomatoes, release a lot of juice).
  • remove the root end from the garlic and scatter the garlic around the tray
  • lightly season the tomatoes with salt and the sugar
  • bake at 360f (180c) until the tomatoes have wilted slightly and there is a slight amount of charring – see notes
  • while the tomatoes are baking on medium heat melt the butter in a frying pan and then add the onions
  • add the thyme to the pan when the onions are just beginning to change colour, fry until the onions start to turn golden
  • stir in the tomato paste and cook off for a couple of minutes – see notes
  • add balsamic vinegar to deglaze the pan
  • remove thyme sprigs and discard
  • place the onion mixture into a suitably sized saucepan
  • squeeze the garlic from the skin and pour the tomato and garlic into the saucepan
  • with a stick blender, blend until smooth
  • cook for 5 minutes to heat
  • serve with a sprinkle of thyme leaves or basil and a drizzle of olive oil

Notes

  • roasted garlic is easily removed from the skin post roasting if the root end has been removed before roasting, then it’s just a squeeze and the garlic drops out
  • roasting the tomatoes is a matter of preference, the longer tomatoes are roasted the more intense the flavour becomes
  • charred tomatoes release their juice as they break down, so as you roast the tomato flavour increases however the pan juices decrease
  • gently frying the tomato paste with onions or other aromatics helps to release the natural sugars and the full flavour profile of the tomato paste, the paste will also become darker during frying
  • Method: Baking and stove top

Related Posts

You may also like

2 comments

  1. The recipe lists 1 tablespoon tomato purée but the instructions mention tomato paste which makes more sense than purée. Please clarify.

    1. Avatar Recipe Winners says:

      Hi, thanks so much for bringing this to our attention, the recipe should read 1 tablespoon tomato paste. Sorry for any confusion this has caused. Hope you enjoy the soup.
      Regards, Jo and Jen

Leave a Reply

Your email address will not be published. Required fields are marked *