Roasted Tomato and Garlic Soup
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Roasted Garlic and Tomato Soup

A rich and creamy roasted tomato soup with garlic and fresh thyme.
Course Soup
Cuisine English
Prep Time 10 minutes
Cook Time 1 hour
Servings 2
Calories 233kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 1056mg | Potassium: 876mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7983IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg