3 November 2008

Roasted tomato & garilc soup


Two factors influenced this recipe:

  1. The overflowing bowl of tomatoes sitting on my counter–  I went on a shopping spree last weekend buying up every bunch in sight, with views of chopping & freezing tomatoes for the winter months ahead. I think there must have been some pioneer instinct in me that needed to be satisfied. I clearly got a little carried away, as after my 3rd container the pile was only half used…. Luckily there was a plan B!
  2. The fact that it is the cold & flu season, and people are dropping like flies. Is it really any wonder – you leave the house dressed for the north pole, only to find yourself peeling off the layers by lunchtime… just in time for the sun to set early, the temperature to drop and the sweaters to go back on. It’s a vicious cycle. But they say starve a fever, feed a cold, so best to be prepared!

Roasting the tomatoes & garlic, removes the water, concentrates the flavours and accentuates the sweetness. Plus I added a dash of balsamic vinegar to compliment the velvety unctuousness. This dish is perfect as an entrée/starter – due to it’s intensity you do not need a large blow!

Suggestion – I find smaller tomatoes work best as they have less water. Evenly spread them over a baking sheet with edges, as they still release a considerable amount of water when roasted. I use the remaining liquid in the soup. Also do not peel the whole garlic cloves, their skin keeps them tender.

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  • 1kg  (14-16 small) whole tomatoes
  • 6 whole garlic cloves (NOT peeled!)
  • 4 tablespoons olive oil (3 for tomatoes & 1 for onion)
  • 1 tablespoon balsamic vinegar
  • 1/2 large white onion
  • 5 whole coriander seeds
  • sprinkle of salt
  • 350mL vegetable stock (bouillon)
  1. Line a large baking sheet with sides. Preheat the oven to 180°C (375°F) convection heat
  2. Wash & dry the tomatoes well. Cut each into 4 wedges.
  3. Evenly place the tomato wedges (skin side down) and garlic cloves on the baking sheet. Drizzle with 3 tablespoons olive oil, salt, whole coriander seeds and balsamic vinegar.
  4. Cook for 45 minutes
  5. While waiting, coarsely chop the onion and fry on a low heat with 1 tablespoon olive oil until they are soft & translucent.
  6. Prepare the vegetable stock.
  7. Remove the roasted tomatoes/ garlic from the oven. Cut the tops of the garlic skins off and squeeze the pulp out, if this doesn’t work just peel the skin.
  8. Using a blender, combine the roasted tomatoes, garlic (& their remaining juice from cooking), onions and vegetable stock.


  1. Looks great! I already made a *very* simple soup today, but I’ll definitely try this soon. I love tomato soup 🙂

  2. MICHELLE : Do let me know if you have another tomato soup recipe to try. This one is great as a starter or accompaniment ie with grill cheese sandwich, especially those made with strong cheddar or old gruyere!

  3. Katya Says:

    Loved this soup! It was an instant hit! So simple and so full of flavour, and tasted even better the following day. Was thinking next time to try to cook the vegetables on the grill, would give the soup a summery smokey flavour.

    Also would love to get your pumpkin soup recipe, I’m really into pureed soups right now 🙂

    • KATYA : So pleased you loved the soup 🙂 I wrote this recipe in November with the last tomatoes of the season. Now that Spring is here and tomatoes just ripe on the vine, it will be nice to revisit this soup. I like your idea of a more smoky flavour and think this will compliment the sweeter Summer tomatoes.
      As soon as pumpkins are back in season I will remake the soup and send you the recipe 🙂

  4. Lindsey Hill Says:

    Needed a recipe to use up some of my home grown tomatoes – this is perfect. Sweet and fruity – I added some black pepper for seasoning and it was delicious with warm crusty bread. Brilliant.

    • Hi Lindsey,
      I often have the same problem with fruits and vegetables taking over my kitchen, it is hard to keep up with them sometimes! Thanks for the note on the black pepper, I will try this 🙂

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