Roasted Tomato and Garlic Soup is one of my staple recipes throughout summer and on into autumn. It is a soul satisfying soup with rich deep flavours and it always makes me smile. Wrap your hands around a steaming bowl full as the autumn chill sets in.
The Benefits Of Roasting Vegetables
Once autumn is really upon me I am all about the roasted veg! Roasting vegetables provides me with three of the most important things in life:
- Warmth: I’m a simple soul and there is little which makes me happier than a warm oven, the smell of good food drifting around the house and the promise of something tasty in my tummy.
- Flavour: Roasting vegetables brings out all their character. None of their glorious juices are boiled away and all their flavour is concentrated and caramelised in a crisp, sweet outer jacket for me to enjoy.
- An Easy Life: Roasting veg takes minimal effort for maximum flavour results. Simply chop the veg, drizzle with oil, some herbs or chilli and bung them in the oven. Job done. While the tomatoes and garlic are roasting for this recipe you can potter about putting the rest of the recipe together or you can have a nice sit down and a cup of tea until the veg are ready.
How To Make Roasted Tomato and Garlic Soup
Look at those juicy tomatoes, that plump garlic, those stunningly beautiful red onions – they are a work of art! I bought a bowl full of juicy cherry tomatoes for a £1 from my local greengrocers and they were in the oven for a good roasting within the hour. Here are a few tips to help you bring this roast tomato soup together effortlessly.
- Slice the tomatoes in half and arrange them face upwards in your roasting tin.
- Peel the onion, keep the root intact and slice it from top to bottom. Each slice needs a little bit of root to hold it together while it roasts. Separate little bits of onion would burn too quickly.
- Slice the top off the garlic bulb. When it is roasted you’ll be able to squeeze each soft little clove out of its skin with ease.
- Drizzle the vegetables with olive oil and balsamic vinegar and sprinkle them with thyme leaves, salt and pepper. Roast them in a hot oven for about 30 minutes until the tomatoes are caramelised and the garlic is soft.
While the vegetables are roasting prepare the rest of the soup base as outlined in my recipe card below. Or pop the kettle on, have a cuppa and enjoy the smells and warmth emanating from your oven. I often roast a tray of vegetables ahead of time and use them in my recipes as and when needed. The roasted vegetables will keep well in a covered container in the fridge for up to three days.
High Speed Blender or Stick Blender?
You can use a stick blender for this soup but it won’t be as velvety smooth. If I want a super creamy soup, without adding any cream, I use my blender. If I’m after a bit more texture with a few bits of surprise veg lurking, I use the stick blender instead.
Is This Roasted Tomato Soup Suitable For Freezing?
Yes, it absolutely is. Make a batch for easy lunches and suppers, you won’t regret it. Doubling or trebling or, even quadrupling, the ingredients is easy. Do remember that soup expands when it is frozen so don’t overfill your containers and don’t forget to label them!
Looking For More Simple Vegan Soups? Try my:
- Slow Cooker Swede Soup
- Roasted Butternut Squash and Lentil Soup
- Celeriac Soup with Apple and Chilli
- Vegan Cream of Mushroom Soup
- Roasted Courgette Soup with Basil Pistou
- Celery Soup with Crispy Croutons
- Drizzle it with a little oil – basil, chilli and rosemary oils all work really well.
- Sprinkle it with garlic croutons.
- Grate a little vegan cheese over it.
- Swirl in some coconut cream.
- Top it with toasted mixed seeds – pumpkin, sesame and sunflower are my favourites.
Roasted Garlic and Tomato Soup
- 500 g tomatoes sliced in half
- 1 red onion peeled, sliced into 6 top to bottom with a bit of root attached to hold them together
- 1 bulb garlic top sliced off
- 6 fresh thyme sprigs leaves pulled off
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 carrot diced
- 1 stick celery diced
- 1 tbsp tomato purée
- 500 ml vegetable stock
- salt and freshly ground black pepper to taste
- Preheat oven to 200C/390F
- Tumble the tomatoes, cut side up, and onions into a large roasting tray with the whole garlic bulb.
- Drizzle with the balsamic vinegar and 1 tbsp of the olive oil and sprinkle with thyme leaves, salt and freshly ground black pepper.
- Roast in the hot oven for 30 - 40 mins until the tomatoes are caramelised and the garlic is soft.
- Heat the remaining oil in a large saucepan, add the celery and carrot and fry gently for about 5 minutes until tender.
- Pour in the stock, add the tomato purée and bring to a gentle simmer.
- Scrape the tomatoes, onions and their juices into the pan. Squeeze the soft roast garlic cloves from their paper cases and add to the soup.
- Simmer gently for 10 - 15 minutes, season to taste with salt and freshly ground pepper. Add a few fresh thyme leaves if liked.
- Transfer to a blender or use a stick blender and blend until smooth. Add a little water if needed to thin the soup to your liking.