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Easy Roasted Tomato Soup with Lots of Garlic!

This easy roasted tomato soup is a garlic lovers delight, it features two whole roasted heads of garlic and it tastes sublime!

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

Baked Tomato Soup.

I love soup, my site is littered with homemade soup recipes, everything from a classic British oxtail soup through to Chinese chicken and sweetcorn soup.

Roasting vegetables before using them in a soup is a classic technique that I use in my curried parsnip soup as well as my roasted carrot soup.

Oven roasted tomatoes are the sweet base for this delicious and easy, vegan roasted tomato and garlic soup.

Searing the tomatoes before roasting them gets some of the natural sugars in the tomatoes caramelised.

It is vitally important that you do not use oil when you are searing the tomatoes.

This recipe is gloriously simple, aside from onion, tomatoes and garlic we add just two flavours, thyme and balsamic vinegar.

The balsamic helps to provide a balance to the sweetness of the tomatoes and thyme is a beautifully earthy autumnal flavour.

And boy do we go big with garlic in this homemade roasted tomato soup!

We roast 2 whole heads of garlic, don’t worry though you will not become a vampire botherer!

When roasted garlic becomes much more mellow, I use a very similar the same technique in my roasted garlic spaghetti.

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

Choosing the Tomatoes

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

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.

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, how they look is of zero importance here.

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

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

Serving Suggestions.

My oven roasted tomato and garlic soup definitely needs to be served with bread!

Growing up, I’d have scoffed huge amounts of squidgy white bread with my tomato soup.

Today I am mush more likely to make some garlic croutons. Simply chop up so older bread. Then heat some butter in a pan with a bashed garlic clove and toast your bread in it!

You can add a swirl of balsamic reduction too if you like.

But you always need a slice of bread at the end to clean up the bowl.

I’m not much of a baker but I always try and make a soda bread to serve with this easy tomato soup!

Square image of a bowl of roasted tomato soup served with a tower of toasted croutons and a balsamic swirl
Yield: 4 Servings

Roasted Tomato Soup Recipe

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Roasting the tomatoes and garlic for this easy homemade oven roasted tomato soup really does elevate the flavours to a whole new level!

Ingredients

  • 1 Kg (2.2lb) Tomatoes
  • 225 g (1 Large) Onion
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 2 Heads of 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. Slice the onion into 8 wedges.
  7. Pour in one tablespoon of oil into the hot pan.
  8. Fry the onions for 5-7 minutes to get them a nice golden colour and add them to the tomatoes.
  9. Deglaze the pan with the balsamic vinegar and pour over the tomatoes.
  10. Add the thyme and a good grind of black pepper.
  11. Cut the top 1cm off the heads of garlic and drizzle with the remaining olive oil.
  12. Wrap the garlic with foil and then add to the roasting tin.
  13. Roast in the hot oven for 45 minutes at 220°C or 450°F.
  14. Remove from the oven and set aside the garlic for a moment.
  15. Blend the remaining ingredients and pass through a fine sieve.
  16. Open the foil packet of garlic and squeeze out the roasted garlic.
  17. Mash with a fork and stir through the soup along with any oil from the packet.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 601mgCarbohydrates: 23gFiber: 4gSugar: 11gProtein: 4g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Ramona

Thursday 19th of April 2018

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 it’s just perfect. I so agree with adding thyme to it. What a lovely desirable and inspiring recipe. Thanks for sharing this Brian.

Brian Jones

Friday 20th of April 2018

Cheers Ramona, tomato season is definitely my favourite :D

Brian Jones

Wednesday 18th of April 2018

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 :o

Patty

Wednesday 18th of April 2018

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!

Brian Jones

Wednesday 18th of April 2018

Lol, I reckon my brain would explode if I ran out of thyme :o

Rosemary @anitalianinmykitchen

Tuesday 29th of September 2015

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.

Brian Jones

Wednesday 30th of September 2015

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 :)

Diane

Monday 28th of September 2015

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!

Brian Jones

Monday 28th of September 2015

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.

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