Tomato & Roasted Garlic Soup Recipe

The weather right now is super up and down in temp (what’s with that Oct??) but it’s still got me in the mood for a soup now and then.
Soup is rarely a go to lunch for me but I do enjoy making my own, so when I knew I’d be wfh today it was the perfect excuse.
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Soup Recipes
Servings 2 servings
Calories 270 kcal


  • 6 large tomatoes sliced in half
  • Handful of baby plum/cherry tomatoes
  • 1 red pepper
  • 1 bulb of garlic top sliced off
  • Handful of fresh basil chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 carrots diced
  • 1 tbsp tomato purée
  • 500ml vegetable stock
  • Salt and pepper to taste


  • Start by roasting the tomatoes, pepper and garlic for 30-40 minutes at 190 C until soft.
  • Next, in a large pan soften the carrots, then add the stock and roasted tomatoes, pepper and basil to the saucepan.
  • Blend until smooth, before squeezing in the roasted garlic and salt & pepper to taste. Bring to a boil for 5mins before turning down to a simmer for 10mins.
  • Serve at desired temp with a drizzle of cream like me or with croutons/bread and butter.

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