Roast Tomato & Garlic Soup
A delicious intensely flavourful soup that will delight and is perfect for lunch or as light dinner.
Recipe originally found on Donal Skehan’s site.
I decided to put my version through a sieve as when I first made it I was doing a Tapas night with the sisters and I got to use some of my tiny dishes!!
Great for using up those wrinkly tomatoes!
- 900g tomatoes, cut in half
- 2 whole bulbs of garlic with tops cut off
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- Sea salt
- Freshly ground black pepper
- 1 large onion, diced
- 2 carrots, diced
- 2 sticks of celery, diced
- 2 tbsp tomato puree
- 1 litre vegetable stock
- Olive oil and crusty bread to serve
- Preheat the oven to 200C/180C fan/gas 6. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Place the thyme sprigs on top and season with sea salt and ground black pepper.
- Place in the oven and roast for 45 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. Remove from the oven and set aside while you prepare the base of the soup.
- Meanwhile, place a large cooking pot over a high heat and add the remaining 1 tablespoon olive oil. Add the onion, celery and carrot and fry for 1 minute, stirring every now and then. Reduce the heat to medium and cook for 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.
- Squeeze the cloves from the roasted garlic bulb and add them to the soup, along with the roasted tomatoes and their juices and crumble in the thyme. Simmer for 25 minutes until the carrot is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup until completely smooth.
- You can eat the soup as it, but I put it through a sieve as I love the smooth texture.
- Serve with crusty bread with REAL butter! Enjoy.