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vegetarian

ROASTED TOMATO AND GARLIC SOUP

Great lunch or dinner option.

90 4
ROASTED TOMATO AND GARLIC SOUP | DonalSkehan.com, Great lunch or dinner option.

vegetarian

ROASTED TOMATO AND GARLIC SOUP

Great lunch or dinner option.

Friday, July 13, 2018
US / METRIC

900 g tomatoes, sliced in half

2 whole bulbs of garlic, tops sliced off

1 tbsp balsamic vinegar

2 tbsp olive oil

4 large sprigs of thyme, leaves picked off

1 large onion, finely sliced

2 stalks of celery, finely chopped

1 carrot, finely chopped

2 tbsp tomato purée

1 litres vegetable stock

Crusty bread, to serve

Extra virgin olive oil, to serve

30 oz tomatoes, sliced in half

2 whole bulbs of garlic, tops sliced off

1 tbsp balsamic vinegar

2 tbsp olive oil

4 large sprigs of thyme, leaves picked off

1 large onion, finely sliced

2 stalks of celery, finely chopped

1 carrot, finely chopped

2 tbsp tomato purée

1 litres vegetable stock

Crusty bread, to serve

Extra virgin olive oil, to serve

Large roasting tin

Large pot

Hand blender or food processor

90mins
Serves 4

This soup has wonderful, intense flavours and is perfect as lunch or a light dinner.

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. Sprinkle over the thyme leaves 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. 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.
Serve the soup warm in deep bowls with some crusty bread and drizzle a little extra-virgin olive oil on the top.
90mins
Serves 4

Ingredients
US / METRIC

900 g tomatoes, sliced in half

2 whole bulbs of garlic, tops sliced off

1 tbsp balsamic vinegar

2 tbsp olive oil

4 large sprigs of thyme, leaves picked off

1 large onion, finely sliced

2 stalks of celery, finely chopped

1 carrot, finely chopped

2 tbsp tomato purée

1 litres vegetable stock

Crusty bread, to serve

Extra virgin olive oil, to serve

30 oz tomatoes, sliced in half

2 whole bulbs of garlic, tops sliced off

1 tbsp balsamic vinegar

2 tbsp olive oil

4 large sprigs of thyme, leaves picked off

1 large onion, finely sliced

2 stalks of celery, finely chopped

1 carrot, finely chopped

2 tbsp tomato purée

1 litres vegetable stock

Crusty bread, to serve

Extra virgin olive oil, to serve

You'll Need

Large roasting tin

Large pot

Hand blender or food processor

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