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.
Why you will love this soup
- 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
What are the ingredients?
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.
You will also need a whole bulb of garlic, olive oil, vegetable stock (from a stock cube or powder is fine for this), butter, flour and seasoning.
How to make roasted tomato garlic soup
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. 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.
Of course. Make the soup vegan by frying the onion in a little oil rather than butter.
To make it gluten free just stir in a tablespoon of cornflour mixed with the same amount of water to thicken the soup.
This is essentially a tomato soup but you could roast a few red peppers, with the seeds and membranes removed, with the tomatoes.
You could also try mild chillies, celery or fennel roasted with the tomatoes.
- 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!
I really hope that you will try this recipe and 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
Roasted Tomato Soup with Garlic
- 1 kg tomatoes
- 1 onion chopped
- 1 bulb of garlic
- 1 tbsp olive oil
- 500 ml vegetable stock
- 25 g butter
- 25 g flour
- 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.