Name: Roasted Tomato and Garlic Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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; 1 pinch salt and black pepper; 250 ml boiling water; 1 vegetable stock (bouillon) cube (gluten free if required); 4 tsp crème fraîche

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

A bowl of delicious 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

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 black pepper
250 ml (8.5 floz) boiling water
1 vegetable stock (bouillon) cube gluten free if required
4 tsp crème fraîche

Equipment

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.

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

Blitz 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

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

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4.8 from 6 votes

Roasted Tomato and Garlic Soup Recipe

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

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: 4 bowls

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 black pepper
250 ml (8.5 floz) boiling water
1 vegetable stock (bouillon) cube gluten free if required
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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Roasted tomato and garlic soup

Ingredients

Equipment

Instructions

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