Roasted tomato and garlic soup

This evening, we made a warming, flavourful roasted tomato and garlic soup.

It’s delicious – I had mine with a couple of slices of well-buttered honey oat bread.

Here’s what to do to make this roasted tomato and garlic soup. It makes enough for 2 large or 4 small bowlfuls.

Ingredients

• 1kg (2.2 lbs) vine-ripened tomatoes, quartered
• 1 garlic bulb, cut in half through the middle between the shoot and root
• 3 tbsp olive oil
• Pinch of salt and pepper
• 250ml (8.5 fl oz) boiling water
• 1 vegetable stock cube
• 4 tsp crème fraîche

Instructions

Preheat the oven to 200C/400F (180C/355F fan). Place the tomatoes in a large roasting tin along with the garlic bulb halves to the tin, skin side down. Pour on the oil, season.

Roast for 45 minutes, giving the tray a shake half way so that they cook evenly. Remove from the oven.

Squeeze the garlic flesh back into the pot, discarding the skins.

Add the boiling water, stock cube.

Blitz until smooth.

Pour into bowls. Serve with a blob of crème fraîche

I’m off to get myself another bowl. What did you think of this roasted tomato and garlic soup?

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5 from 3 votes

Roasted tomato and garlic soup

A warming, flavourful roast tomato and garlic soup. Easy to make and delicious served with well buttered crusty bread.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Soup

Cuisine: Italian

Keyword: garlic, roasted tomato, roasted tomato and garlic, soup, tomato, winter warmer

Servings: 4 bowls

Calories: 158kcal

Author: Emily Leary

Ingredients

• 1 kg (2.2 lb) vine ripened tomatoes quartered
• 1 garlic bulb cut in half through the middle between the shoot and root
• 3 tbsp olive oil
• 1 pinch salt and pepper
• 250 ml (8.5 floz) boiling water
• 1 vegetable stock cube
• 4 tsp  crème fraîche

Instructions

• Preheat the oven to 200C/400F (180C/355F fan). Place the tomatoes in a large roasting tin along with the garlic bulb halves to the tin, skin side down.
• Pour on the oil, season and roast for 45 minutes, giving the tray a shake half way so that they cook evenly.
• Remove from the oven and squeeze the garlic flesh back into the pot, discarding the skins. 
• Add the boiling water, stock cube and all the tomatoes and blend until smooth.
• Pour into bowls. Serve with a blob of crème fraîche.

Video

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 197mg | Potassium: 593mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2156IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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