Simple Garlic Rich Roasted Tomato Soup

This simple roasted tomato soup is the perfect way to use up tomatoes that are a little past their best.

Portrait close up image of a tower of toasted croutons served with roast tomato soup and a swirl of balsamic reduction

Flavour Rich Tomato Soup.

Tomatoes are a tough old ingredient, they are available all year round, but are often very disappointing.

This tomato soup recipe adds an extra step designed to really maximise its flavour.

That step is roasting, it adds a sweet richness to any vegetable or fruit and this recipe is no different.

Every step is about maximising and enhancing the natural sweetness of the tomato.

Roasting off the whole head of garlic using the same technique that I do in this roasted garlic spaghetti provides the earthy mellow contrast to the sweet tomatoes.

Portrait image of two bowls of roast tomato soup served with toasted croutons and balsamic swirl

Ingredient Guide.

Of course, not all tomatoes are equal, in summer I make this recipe with San Marzano tomatoes from our garden.

They are the most wonderful all-round tomato with thicker flesh and fewer seeds. Fewer seeds mean less water and more flavour.

That makes the Rolls Royce version of this soup, but this recipe is the ideal opportunity to get all frugal too.

Pop-out to the market or superstore late in the day and snap up some for the end of stock tomatoes that are reduced in price.

You are looking for overripe tomatoes, ones that are a little soft and BRIGHT red.

It does not matter if they are beaten up, we are going to blend them chop them up, sear them and then roast them.

How they look is of zero importance here.

If you do score a load and want something else to cook with them then you must try this tomato consomme!

Portrait image of a tower of toasted croutons served with tomato soup

Serving Suggestions.

In my “yoof” I would likely have scoffed my tomato soup with half a loaf of soft squidgy bread.

But now I’m all grown up and stuff I am rather fond of croutons.

Just like the tomatoes in this soup you want bread that is a little past its best.

Cut it into thick chunks and then melt some butter over a medium-high heat.

When the butter melts throw in a little a garlic clove that you have bruised and the bread.

Simply toss in the butter until nicely browned.

I also usually add a swirl of balsamic reduction to the surface of the soup before serving.

Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Roasting the tomatoes and garlic for this simple soup really does elevate the flavours to a whole new level!

Ingredients

  • 1 Kg Tomatoes
  • 1 Tbsp Honey
  • 225 g Onion
  • 2 Tbsp Balsamic Vinegar
  • 1 Head Garlic
  • 2 Tsp Dried Thyme
  • 1 Tsp Black Pepper
  • 1 Tsp Coarse Sea Salt

Instructions

  1. Cut the tomatoes in half and season the cut side with salt.
  2. Heat a large heavy based skillet or frying pan over a very hot heat.
  3. Fry the tomatoes in batches with the cut side down.
  4. Cook until they begin to catch on the edges, approximately 2-3 minutes.
  5. After each batch transfer to a roasting tin.
  6. When the final batch is done add swirl over the honey and toss to coat.
  7. Slice the onion into 8 wedges.
  8. Add the wedges of onion to the same hot frying pan and get them nicely blackened at the edges.
  9. Add the onions to the tomatoes.
  10. Deglaze the pan with the balsamic vinegar scraping to remove the caught bits from the bottom of the pan.
  11. Pour the balsamic over the tomatoes and onion.
  12. Add thyme and a good grind of black pepper.
  13. Cut the top 1cm off the head of garlic and drizzle with a little olive oil.
  14. Wrap the garlic with foil and then add to the roasting tin.
  15. Roast in the hot oven for 45 minutes at 220ยฐC or 450ยฐF.
  16. Remove from the oven and set aside the garlic for a moment.
  17. Blend the remaining ingredients and pass through a fine sieve.
  18. Open the foil packet of garlic and squeeze out the roasted garlic.
  19. Mash with a fork an stir through the soup.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 762mgCarbohydrates: 37gFiber: 5gSugar: 16gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

13 thoughts on this Recipe:

  1. Oh my! What can I say and where to start? This soup looks so delicious and having the privilege to make it from own grown tomatoes itโ€™s just perfect. I so agree with adding thyme to it. What a lovely desirable and inspiring recipe. Thanks for sharing this Brian.

    Reply
  2. Ooo super, have fun, I always pair sorrel with spinach, because sorrel goes the most god awful colour when cooked, adding spinach and keeping the cooking time to a minimum will help with both the citrus flavour and stop you having a soup looking the colour of a 1970’s car ๐Ÿ˜ฎ

    Reply
  3. Wow This would be my favorite soup Brian, running to the kitchen to make it, the fam will love it! I’ll have to make it with the basil schmazil though as I’m out of thyme lol!

    Reply
  4. My husband will be thrilled with this soup, you added thyme, he has planted time in every angle of the garden. Sounds delicious. My favourite, I too love soup all kinds.

    Reply
    • Thanks Rosemary, thyme is such a wonderful herb especially at this ‘time’ of year, it works so will in this soup with the sweet rasted garlic and the balsamic ๐Ÿ™‚

      Reply
  5. Love that you’re a gardener! My husband is pouring over his Johhny’s seed catalog now looking for the San Marzano tomatoes! We know we want a fleshier variety for soups and sauce and salsa. Thought we’d try yours. The soup is an education in itself. Love the roasted garlic (although I’m with your wife “Bring on the garlic!”.
    We grow our own thyme which I use in everything. Basil turns into aphid food here. Thyme not so much. YAY, Dave found a San Marzano type greenhouse tomato! WHOOP! Next year’s variety for sure. Thanks so much for sharing. My favorite soup today is your tomato soup. Love the balsamic touch. It’s so good with tomato!

    Reply
    • Teehee, I am a numpty gardener… I genuinely have no idea what I am doing but Mother Nature seems to be a kind mistress, we just chuck stuff in the ground show it a little love and she somehow provides us with plenty of bounty. San Marzano are a great variety for tomatoes, they have loads of flesh which makes for much better soups and sauces which we preserve loads of for winter, they are also really hardy and seem to last for much longer on the plant.

      Reply
  6. This sounds amazing! I love that you added some honey in your soup, I will have to remember that! I so wished we lived closer because I would be knocking on your door bringing dessert for you and the wife right about now. ๐Ÿ™‚

    Reply
    • Thanks Tina, I always like to add a little sweetness when cooking with tomatoes and we get great honey from a chap in the neighboring village so it is daft not to use it… Just a we request though you posted this 12:23am my time so could you deliver my dessert a little later please ๐Ÿ˜€ ๐Ÿ˜‰

      Reply

Leave a comment