Roasted Tomato & Garlic Soup UK | Cosy Autumn Classic

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Cut 1.5 kg of ripe tomatoes in half and place them on a roasting tin.

Slice 1 large red onion and add it to the roasting tin with the tomatoes.

Cut the top off 1 whole bulb of garlic, place it on tin foil, drizzle with olive oil, and wrap it up.

In a jug, combine 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme. Stir well.

Add salt and freshly ground black pepper to the tomatoes in the roasting tin, then drizzle the oil mixture over them.

Place the wrapped garlic bulb in the roasting tin with the tomatoes.

Roast in the oven for about 35 minutes until the tomatoes are soft and squishy.

Transfer the roasted tomatoes and all their juices into a saucepan.

Pop out the garlic cloves from the bulb, ensuring they cool down a bit to avoid burning fingers, and add them to the saucepan.

Add 600 ml of hot vegetable stock to the saucepan and blend the mixture until smooth or to your desired consistency.

Optionally, strain through a sieve for a super smooth texture.

Add 50 ml of double cream to the blended soup and bring it up to heat, testing for salt and pepper seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens