Roasted tomato and garlic soup

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» Roasted tomato and garlic soup

If you love garlic, you'll absolutely adore this flavourful soup. Why not ruin your breath completely by serving it with garlic bread?

Serves 4


  • 2 lb (900g) ripe tomatoes
  • 2 onions, peeled, cut into quarters
  • 1 whole head of garlic, cut through base
  • Salt and pepper
  • 2 fl oz (60ml) vegetable oil
  • 8 oz (225g) potatoes
  • 1 pint (600ml) vegetable stock
  • Handful fresh basil, roughly chopped


  1. Preheat oven to 180C/350F/gas mark 4. Put the tomatoes, onions and garlic into a roasting tin, breaking up the garlic into cloves. Season with salt and pepper and drizzle the oil over the top. Stir to coat the vegetables in the oil. Roast for 45 minutes.
  2. Cut the potatoes into chunks and boil until tender (10-15 minutes). Drain off the water.
  3. Squeeze the garlic cloves out of their skins into a food processor. Remove skins from the tomatoes and add with the onion and vegetable stock to the garlic. Add the potato and whizz to the required consistency.
  4. Transfer to a saucepan and reheat. Season to taste and stir in the fresh basil.
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