Roasted Tomato & Garlic Harvest Soup A Cosy Autumn Recipe
- Total Time: 45 Minutes
- Yield: 6 1x
Description
A silky roasted tomato and garlic soup with thyme, made the UK way using fresh seasonal tomatoes and a simple tray roast method. Ready in about 45 minutes, freezer friendly, and perfect for autumn suppers or lunchboxes.
When you have a seasonal glut of tomatoes out of your garden, this makes a real great meal with no waste of those precious home grown tomatoes.
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Ingredients
- 1.5 kg ripe tomatoes (vine or plum), halved
- 1 large red onion, sliced
- 1 whole bulb garlic
- 2 tbsp olive oil, plus extra to finish
- 1 tsp sugar or runny honey
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika (optional but lovely)
- Small bunch fresh thyme (or 1 tsp dried)
- 600 ml hot vegetable stock (low-salt)
- 50 ml double cream or oat cream (optional)
- Sea salt and freshly ground black pepper
- To serve: basil or parsley, toasted seeds or a cheese toastie!
Instructions
- Heat the oven to 200°C (180°C fan).
- Add tomatoes and onion to a large roasting tin. Slice the top 5 mm off the garlic bulb to expose the cloves, wrap the bulb in a small foil parcel with a drizzle of olive oil, and pop it in the tin. Toss tomatoes and onion with olive oil, sugar/honey, balsamic, smoked paprika, thyme, and a good pinch of salt and pepper.
- Roast for 30–35 minutes until the tomatoes are blistered and sweet and the onions are soft.
- Unwrap the garlic and squeeze the soft cloves into the tin, discarding skins. Tip everything (including tray juices) into a blender with the hot stock and blitz until smooth (or use a stick blender in a saucepan).
- Pour into a saucepan and bring to a gentle simmer for 2–3 minutes. Adjust seasoning. For a creamier finish, swirl in the cream or oat cream.
- Serve hot with a drizzle of olive oil and herbs.
Notes
- Make it vegan: Use oat cream or skip cream entirely.
- Extra depth: Add a roasted red pepper or a pinch of chilli flakes before blending.
- Silkiest texture: Pass through a sieve after blending.
- Storage: Chill within 1 hour; keeps 3 days in the fridge or 3 months in the freezer. Defrost overnight and reheat gently until piping hot.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: British
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