Garlicky Roasted Tomato Soup

Roasted tomato soup, a tasty way to use up tomatoes past their best, balsamic vinegar, thyme and lots of garlic add depth to this easy recipe.

When I say lots of garlic, this vegan tomato soup uses two whole heads of garlic, but it is beautifully mellow thanks to being roasted.

Homemade Garlic and Tomato Soup

I love soup, my site is littered with homemade soup recipes, everything from a classic British oxtail soup and spinach and fennel soup 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.

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, it also features in my roasted garlic spaghetti recipe.

Frequently Asked Questions

Does the type of tomatoes matter?

Yes and no, if you have your pick of tomatoes, look for some super-ripe San Marzano tomatoes.

However, this recipe is superb at using up less-than-perfect tomatoes because they get seared and roasted in the oven, which concentrates the flavour.

I will often grab as many as I can from a late-in-the-day trip to the market and make this or my tomato consomme recipe!

Can I make this in advance?

Yes, once this has been made, it will stay fresh in the fridge for 3-4 days and will freeze for up to 6 months.

Do I have to add the balsamic vinegar?

No, but a bit of sharpness really does work well against the sweet tomatoes.

You could use sherry vinegar, lemon juice or even something like Worcestershire sauce or Henderson's relish. Remember, Worcestershire sauce contains anchovies, so it is neither vegan nor vegetarian.

What, no dairy?

Yes, this is a dairy-free tomato soup, with no cream and completely vegan because I prefer it that way!

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 much more likely to make some garlic croutons. Simply chop up some 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 usually try to make a soda bread to serve with this easy tomato soup!

Equipment Used

I only recommend specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• Large nonstick frying pan.
• Deep-sided roasting tin.
• Chopping board.
• Sharp kitchen knife.
• Blender.
• Fine mesh sieve.
• Weighing scales and measuring spoons.