Roasted Tomato and Garlic Soup
This is a rich soup made with roasted tomato and garlic as its key ingredients and has a strong, savoury flavour that makes it a satisfying main dish or a flavoursome side dish.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 45minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 45minutes
Core ingredients
  • 1kg tomatoesIdeally roma, but any tomato will do.
  • 1-2heads garlicThis really depends on your tolerance for garlic, but the garlic is key to the soup’s richness.
  • 1 onionUse a large brown onion.
  • 2 cans peeled or diced tomatoesThis adds tartness and “tomato-ness” to the dish.
  • 1handful fresh basilSplit this into two piles. One pile + stems from the second pile to go into the soup, one to chop (leaves only) and use as garnish.
  • olive oilJust enough to cover the tomatoes and onions.
  • saltTo taste.
  • Black pepperTo taste.
  • 1can WaterUse the can from the peeled tomatoes to measure the water.
Finishing ingredients (Only use what’s required, depending on the taste of the soup near the end)
  • WaterAdd if the soup is too thick.
  • Fish sauceAdd if you need to add a more savoury body to the soup (avoid if keeping the soup vegetarian).
  • Tomato pasteAdd if the soup requires a more tomato-ey flavour and add umami
  • Chicken stockAdd if the soup requires more body (avoid if keeping the soup vegetarian).
  • Cherry tomatoesAdd if some tartness is needed
  • Balsamic vinegarAdd if some tartness is needed
Roasting instructions
  1. Get all your ingredients ready.
  2. Cut tops off garlic(s), drizzle with olive oil, and wrap in foil.
  3. Halve tomatoes and place cut side down in a baking dish – preferably ceramic dish as acidity from tomatoes may slightly damage metal.
  4. Quarter or halve onions and place in baking dish.
  5. Lightly salt and pepper, then drizzle olive oil over tomatoes and onion, then place tomatoes, onion, and garlic(s) into oven for about 45 minutes.
  6. Remove from oven when tomato skins and/or onions start to crisp up and turn brown. We’re aiming for light browning, not charring. The charring will introduce unwanted bitterness to the soup.
Blitzing the ingredients
  1. Transfer contents of baking dish into a large pot.
  2. Squeeze roast garlic into pot, ensuring to avoid any very brown bits as these will add bitterness.
  3. Add about 2 cans of peeled tomatoes and about 1 can worth of water and bring to gentle simmer. (You can use the water to clean out the can prior to recyling.)
  4. Add half the basil and simmer for about 5 minutes. Include basil stems for the flavour if they’re not too woody.
  5. Remove from heat and blend using stick blender – be very careful to go slow with the blender as the mixture will likely splutter.
Adjust for seasoning – this is where you get it to taste exactly how you want it
  1. Add fish sauce if salt and umami are needed.
  2. Add tomato paste to bring out more tomato flavour and add umami.
  3. Add water if soup is too thick.
  4. Add chicken stock if body is required.
  5. Add cherry tomatoes or a tiny amount of balsamic vinegar if some tartness is needed.
And when you get it just the way you want it…
  1. Garnish with the remaining chopped basil.
  2. Serve warm with crusty bread (or garlic bread for more vampire-repelling goodness).
Recipe Notes

Use your leftover soup by transforming it into a chilli mussel dish. Just add blitzed chilli (to taste), a dash of white wine and parsley. Then boil it down before mixing in fresh mussels.