Lunch / Global
Roasted Tomato and Garlic Soup
A deeply flavoured tomato soup made from a tray of roasted vegetables and cupboard staples.
Ingredients
Metric
- 800 g tomatoes, halved
- 1 onion, quartered
- 1 whole garlic bulb
- 2 tbsp olive oil
- 750 ml vegetable stock
- 1 tsp dried oregano
- 1 tsp sugar, optional
- Salt and black pepper
US
- 1.75 lb tomatoes, halved
- 1 onion, quartered
- 1 whole garlic bulb
- 2 tbsp olive oil
- 3 cups vegetable stock
- 1 tsp dried oregano
- 1 tsp sugar, optional
- Salt and black pepper
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Method
- Heat the oven to 220°C / 425°F.
- Toss tomatoes and onion with oil, oregano, salt, and pepper on a tray.
- Wrap the garlic bulb in foil and roast everything for 30 to 35 minutes.
- Squeeze the soft garlic cloves into a saucepan with the roasted vegetables and stock.
- Blend smooth, adding sugar only if the tomatoes taste sharp.
- Warm gently, taste for salt, and serve with toast.
Substitutions
Fresh tomatoes
2 cans whole tomatoes plus 1 tbsp tomato paste
Vegetable stock
chicken stock, water plus a pinch of salt
Oregano
thyme, basil, Italian seasoning
Storage and Reheating
- Refrigerate for up to 4 days.
- Freeze in portions for up to 3 months.
- Reheat gently; add a splash of stock if it thickens.
FAQ
Do I need to peel the tomatoes?
No. A blender breaks down the skins after roasting.
Can I add cream?
Yes. Stir in a small splash after blending for a softer finish.