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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
minutes
Cook Time
1
hour
hour
Servings
2
Calories
233
kcal
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
UK Measurements
-
US Measurements
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:
233
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
1056
mg
|
Potassium:
876
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
7983
IU
|
Vitamin C:
46
mg
|
Calcium:
68
mg
|
Iron:
2
mg