Roasted Tomato and Garlic Soup

Roasted Toamato and Garlic Soup

It rare for me to want to make or even eat soup in the summer. Rarer still we are actually having some summer like weather here which makes soup an even less likely meal! However I got to thinking of recipes for all the tomatoes I’m hoping for from the allotment and a request for tomato soup from my favourite 10-year-old resulted in this unseasonable recipe.

This is a one pan and blend recipe, really quick and easy to make. It actually makes a great summer meal as there is little effort involved. Paired with a salad you can have a light, nutritious meal in no time.

Roasted Tomato and Garlic Soup (makes 2-3 servings)


  • 550 grams (approx 5-6 largish) tomatoes, cut into quarters
  • 2 cloves garlic, peeled and cut into quarters
  • 1 small red onion, peeled and cut into chunks
  • 1 tbsp olive oil
  • couple of sprigs of fresh thyme or 1/2 tsp dried
  • sea salt and fresh ground black pepper
  • 500 mls chicken stock (vegetable stock works fine too, whatever you prefer)


  1. Preheat the oven to 200 c,  400 f,  gas 6.
  2. Place the cut tomatoes, garlic and onion on a baking tray and drizzle over the olive oil.  season with salt and pepper and scatter over the thyme.
  3. Roast for 30- 45 minutes until it’s all beginning to  get a little charred.
  4. Tip the contents of the baking tray into a blender along with the stock and blend for a couple of minutes until smooth. If you don’t have a blender an immersion blender would also work.
  5. Season more to taste if necessary and serve.


A swirl of cream added to the soup in the serving bowl makes a decadent finish.

I prefer to use large vine tomatoes but any will do, the roasting really brings out the flavour.

Roasted Tomatoes


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  1. #1 by sophiazerg on August 2, 2013 - 15:34

    Love these types of meals, so simple, yet it looks so delicious.
    Sophia 🙂

    • #2 by Jayne on August 2, 2013 - 16:20

      Thanks for stopping by and for commenting!

  2. #3 by CortneyStanchfield on August 2, 2013 - 15:41

    Thanks for sharing! This looks delish and I will def try it! 🙂

    • #4 by Jayne on August 2, 2013 - 16:20

      Thank you! Hope you like it.

  3. #5 by Lizthechef on August 2, 2013 - 18:50

    I wonder how this would taste if I chilled a batch?

    • #6 by Jayne on August 2, 2013 - 19:30

      Ooh try it and let me know! Perhaps cut down on the garlic if having it chilled?

  4. #7 by Liz on August 3, 2013 - 00:06

    oh boy–I will be making this one! A tomato soup not packed with calories from cream, butter, etc. Can’t wait to make it with my own glut of tomatoes. (am being optimistic here, but crossing fingers. If no, there’s always the farmers’ market 😉 ) Roasting is a stellar idea.

    Seems I’m always following another cheffy Liz in the comments 🙂

    • #8 by Jayne on August 3, 2013 - 13:07

      I was pleased to get a good flavor without all the cream and butter I must admit. I am also crossing my fingers for many tomatoes, we have been warned that our allotment suffers with blight!

      • #9 by Liz on August 3, 2013 - 18:25

        I hope that (the blight) not does not happen!

  5. #10 by susie on August 3, 2013 - 11:29

    Love the sound of this ! Might be worth a trip to Covent Garden and then freeze it for winter !
    Tomatoes roast beautifully in the AGA ..

    • #11 by Jayne on August 3, 2013 - 13:09

      That is a good idea, there would be a great choice of tomatoes at Covent garden! I would love to try an aga, one day… Thanks so much for commenting!

  6. #12 by Wendy Read (@Sunchowder) on August 3, 2013 - 12:57

    I am so going to make this! Love the color of the soup too.

    • #13 by Jayne on August 3, 2013 - 13:09

      Its funny you mention the color! The last batch I made was much redder, must depend on the tomatoes!

  7. #14 by The Wimpy Vegetarian on August 3, 2013 - 17:48

    I love roasted tomatoes in almost anything, or just by themselves. They must be wonderful in this soup! Love it!

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