Roasted Garlic and Tomato Soup Recipe

This delicious roasted garlic and tomato soup combines the mellowness of the roasted garlic with the freshness of the vine-ripened tomatoes to create a wonderfully warming and uplifting soup.



 Roasted garlic is one of the most amazing flavours known to man. As it roasts, the flavour mellows and deepens, and a lot of the harshness of the garlic disappears, leaving this wonderful, fragrant mush in its place.


  • 5 or 6 Vine-Ripened tomatoes, chopped into quarters
  • An onion, peeled and finely diced
  • 4 or 5 cloves of skin-on garlic
  • Olive oil to drizzle
  • Fresh Basil leaves if you have them
  • Freshly Ground Salt and Black Pepper
  • A stockpot or stock cube or two *
  • A sprinkling of Italian Seasoning
  • A sprinkling of crushed dried chilli if liked (optional)

Cooking Tips:

  • If you’re making this for vegetarians or vegans, use vegetable stock.
  • If you’re not making it for vegetarians, try using chicken stock for a slightly warmer, more rounded flavour.
  • If you’re cooking for coeliacs or anyone with an intolerance to gluten, look out for gluten-free stockpot or stock cubes.


Pre-heat the oven to 200oC or Gas Mark 6

In a deep cooking tray, scatter the finely chopped onion, tomatoes, skin-on garlic and sprinkle liberally with olive oil. Give the ingredients a good stir and sprinkle with salt and freshly ground black pepper.

Add a little Italian seasoning and the crushed dried chilli if using. Scatter with the basil leaves if using

Roast in the oven until the vegetables are soft and cooked through.

With a spoon, gently remove the cloves of garlic and put on a plate.


Using the back of the spoon gently squish the garlic until the gorgeous gooey garlicky goodness comes out. Discard the skins and add the gooey garlic to the pan or soup maker (whichever you’re using)

Transfer the vegetables to a pan or a soup maker and top up with water so it just covers the top of the vegetables. Add the stockpot or cube and stir well.

Finish off in either a soup maker or a pan

If using a soup maker set to the smooth setting

If using a pan, simmer for 15-20 mins until the soup looks cooked.

Remove from the heat and blitz with a stick blender.

Once the soup is smooth, check the seasoning and adjust if necessary.

To Serve

Serve with cheese topped tortilla chips or crusty rolls. Or cheese on toast.

Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

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