A Mummy Too

Food and lifestyle for busy parents

Roasted tomato and garlic soup

Published on 28 October, 2013
Last Updated on 5 January, 2019 by 26 Comments

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A bowl of delicious 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.

Sliced tomatoes and garlic in a pan

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

Roasted tomatoes and garlic in a pan

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

Squeezing garlic back into the pot

Add the boiling water, stock cube.

Add boiling water and a stock cube to make this roasted tomato and garlic soup

Blitz until smooth.

Blitz the soup until smooth

Pour into bowls. Serve with a blob of crème fraîche

Serve your roasted tomato and garlic soup with creme fraiche and crusty bread

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Roasted tomato and garlic soup

Servings: 4 bowls
Author: Emily Leary
A warming, flavourful roast tomato and garlic soup. Easy to make and delicious served with well buttered crusty bread.
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Metric - Ounces

Ingredients

  • 1 kg 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
  • 250 ml 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.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Soup
Keywords: garlic, roasted tomato, roasted tomato and garlic, soup, tomato, winter warmer
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This roasted tomato and garlic soup is an easy to make and flavourful soup to enjoy on a cold evening. Here's how to make it #recipe #soup #souprecipe

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

Don’t forget to try some of my other soup recipes, like this creamy carrot and swede soup.

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Comments

  2. Dare I say it, this looks extremely easy and definitely something that I could try my hand at. I’ve really missed tomato soup since I had to cut out dairy (i was a heinz cream of tomato child from birth!) xxx

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