My roasted tomato garlic soup is really easy to make from scratch with fresh ingredients.
Really, what could be better than tomatoes and garlic roasted together until they are oozing with their natural sweetness?
Best of all there is no laborious peeling of tomato skins with my easy, fuss free method. There is just a deliciously creamy and intense soup that is so warm and comforting.
Bon appètit!
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❤️ Why you will love this dish
- Perfect if you grow your own tomatoes and have loads to use up.
- Simple to make.
- Easy to customise with other ingredients.
- Delicious comfort food!
- No messing with tomato skins.
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🥘 Ingredients
- Tomatoes - I've used a variety of homegrown tomatoes to make this soup as I always seem to have so many leftover. You can use any type that you have.
- Onion - brown onions.
- Garlic - garlic clove, not pownder
- Olive oil - regular olive oil.
- Vegetable stock - or chicken stock from scratch or from a cube.
- Butter - salted or unsalted. If using salted butter adjust the seasoning.
- Flour - plain or all purpose flour.
- Seasoning - flaked sea salt and freshly ground black pepper.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- roasting tray
- sharp knife
- chopping board
- sieve
- blender
🔪 Instructions
I'm not a fan of peeling tomatoes by slitting the skins and messing about with soaking them in boiling water. Besides, roasting them brings out their natural sweetness and adds intensity to the flavour and it also makes it really easy to remove the skins.
Halve the tomatoes, or quarter them if they are large. Put them in a large roasting tin with a drizzle of olive oil and salt and pepper.
⏲️ Baking Time
Put a whole bulb of unpeeled garlic in a separate dish and place in the oven at 170C/325F with the tomatoes for around an hour.
The tomatoes are ready when the skin slips off and the flesh is mushy. To test the garlic gently squeeze one of the cloves. If it's soft it's ready.
Use a couple of forks to strip the tomato flesh from the skins. Put the skins in a sieve over the roasting pan and squeeze out any remaining juice before discarding the skins.
Next take a large pan and soften a chopped onion in some butter. Tip in flour and cook for a minute before stirring in the stock gradually until it thickens.
Squeeze the garlic cloves into the saucepan, the garlic should come out like a soft paste. Pour in the tomatoes and use a stick blender to combine the mixture. Alternatively pour the whole lot into a blender to liquidise.
Bring the mixture back up to the boil, check the seasoning and serve.
Top tips
- in actual fact for extra fibre you can just leave the skins in the pan if you prefer and skip scraping the skins completely.
- try adding chopped fresh basil or oregano to serve or a decadent swirl of cream.
This Roasted Tomato Soup with Garlic is rich, sweet and satisfying and the garlic adds an extra depth without overpowering the tomatoes. Next time you have tomatoes try my lazy way to make soup!
🥗 Side Dishes
📖 Variations
- Peppers - use red and yellow peppers or a combination of peppers and tomatoes.
🍣 Storage
- Refrigerator - cool, cover and refrigerate for up to 5 days.
- Freezer - pack into airtight containers and freeze for up to 6 months. Defrost overnight in the refrigerator.
- Reheat - in a saucepan over a low heat.
🍱 Prepare in Advance
- Make the roasted tomato garlic soup, cool, cover and refrigerate for up to 5 days.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More soup recipes
📋 Recipe
Roasted Tomato Garlic Soup
Equipment
- roasting tray
- sharp knife
- chopping board
- sieve
- blender
Ingredients
- 1 kg tomatoes
- 1 onion chopped
- 1 bulb of garlic
- 1 tablespoon olive oil
- 500 ml vegetable stock
- 25 g butter
- 25 g flour
- seasoning
Instructions
- Halve the tomatoes and place in a roasting pan with a drizzle of olive oil and seasoning.
- Roast the tomatoes and garlic for about an hour at 170 C
- Remove the skins from the tomatoes and mash the skins over a sieve to get any remaining juice.
- In a large saucepan melt the butter and soften the onion for a few minutes before adding the flour for a minute, stirring.
- Gradually add the flour until the mixture thickens then pour in the tomatoes and squeeze out the garlic.
- Use a stick blender until the mixture is smooth then reheat and check the seasoning.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More starters and soups
- Pâté Forestière15 Minutes
- Chicken Rillettes2 Hours 15 Minutes
- Breaded Brie6 Minutes
- Carrot and Courgette Soup35 Minutes
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
Thanks Karen. Tomatoes seem to grow like weeds here and we all have too many but it's a great problem to have!
Karen
Wish I had a neighbor that had too many tomatoes growing in their garden. Your soup sounds terrific.
Amanda
It's definitely soup time Patty! Tomato soup is always my favourite, especially when you feel under the weather.
Amanda
Thanks Mimi. I agree! It would be even easier to skip the step of removing the skins and just blitz it all together.
Amanda
Thanks Michelle. I really couldn't face the faff of putting tomatoes in boiling water to get the skins off. Tomato soup is the best!
Michelle
I don't think I'd call this a lazy way to make tomato soup...I'd call it brilliant! I adore tomato soup and your roasted tomato and garlic soup sounds like the perfect dish. Yum! Can't wait to try it.
chef mimi
That's a beautiful soup. I dislike peeling tomatoes too, maybe because of all the years I watched my mother do it. Sometimes i just make the soup, and strain the soup for any bits.
Beth
Ooooh! I love the sound of the roasted garlic with this tomato soup! I'm definitely giving this a try, Amanda!
pattysaveurs80
It's soup time again, the ultimate comfort food, tomato soup is one of my favorites, yours looks so tempting, yum!
Amanda
Thanks Megala, that's really kind.
Amanda
Thanks Lani. I really hope you enjoy it!
Lani Cooks
My husband loves tomato soup and this one looks so delicious. I'll try your recipe soon, Amanda. ?
Megala
Beautiful & flavorful soup !