A delicious soup is not only a great way to make friends on cold winter days – soups are also a great option for lunch or dinner in summer. And if it’s something as delicious as this Roasted Tomato & Garlic Soup, I am pretty sure everyone will finish the bowls in record time ;P
I’m actually not a big soup person/fan myself tbh. I mean, I will not throw myself on the floor if someone serves soup, but I am normally happier with other dishes. There are exceptions though. If there is a lot of stuff in a soup I like it a lot. Soup with noodles, meat, loads of veggies… great! The simple clear soups or plain creamy soups have to taste super good and have to be seasoned well, otherwise, they are quite boring ;P
Luckily, this tomato soup has a lot of flavors! Roasting the tomatoes and garlic in the oven adds a maximum of flavor to the soup. No need for additional noodles, meat or anything else here ;P Well… maybe a grilled cheese sandwich on the side. That never hurts.
Speaking of grilled cheese. Since I had this combination of tomato soup and grilled cheese for the first time in the US, it has become a standard in our house. No matter what tomato soup you make – homemade or from a can. The grilled cheese sandwich is a must. Have you tried? If not, it’s about time ;)
If you don’t want to go the extra mile for the grilled cheese sandwich, plain bread will do, of course. Perhaps roast or toast it a bit in advance. Everything should be roasted here – tomatoes, garlic, and sides ;P
If you made it all the way here you probably like soup in all possible versions. If that’s the case you might want to take a look at some of my other soup recipes here on the blog. Click on the pictures (or tap on them if you’re on your mobile) and you’ll be redirected to the corresponding soup recipe. As I’ve already mentioned, I really like soup with a lot of stuff added, which is why there’s a lot of that in my recommendations here ;)
INGREDIENTS / ZUTATEN
(4 servings)
42 oz. (1,2kg) ripe tomatoes
2 small onions, quartered
1 head of garlic, cut in half
about 1/4 cup (60ml) olive oil
1 tsp. flaky sea salt
1 tsp. black pepper
some fresh thyme springs
2 1/8 cups (500ml) veggie broth
1 tbsp. Crema Aceto Balsamico*
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. baking powder
some (plant-based) heavy cream (optional)
(4 Portionen)
etwa 1,2kg reife Tomaten
2 kleine Zwiebeln, geviertelt
1 ganze Knoblauchknolle, halbiert
etwa 60ml (gutes) Olivenöl
1 TL Meersalzflocken
1 TL schwarzer Pfeffer
einige frische Thymianzweige
500ml Gemüsebrühe
1 EL Crema Aceto Balsamico*
1 TL getrocknetes Basilikum
1 TL getrockneter Oregano
1/4 TL Backpulver
etwas (Pflanzen-) Sahne (optional)
By the way, if you’re wondering about the baking powder in the recipe – it helps to balance out the acidity that is quite typical for tomato soup. Some people like to use sugar to cover up the acidity, but I am not a big fan of that. By doing so you are actually not removing any acidity just covering it with some sweetness. Baking powder neutralizes the acidity of the tomatoes as it is alkaline. Chemistry 101 I guess ;P
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Wash the tomatoes and let drain.
2. Cut the tomatoes in half or quarter them (depending on the size) and add to a large casserole dish, baking dish, or rimmed baking sheet. Peel the onions and quarter. Add to the tomatoes. Cut the head of garlic in half horizontally and place it between the tomatoes. Drizzle with the oil, sprinkle the salt and pepper on top, and mix to combine. Add some fresh thyme springs on top and place in the middle of the oven. Bake/roast for about 60 minutes or until the tomatoes are soft and darker in some spots.
3. Take the tomatoes out of the oven, remove the thyme springs, squeeze out the garlic from the shell/peel/skin (I have no idea what it’s called) and add everything to a large pot or Dutch oven. Be careful it is all very hot. Add the veggie broth and Crema Aceto Balsamico and mix/blend everything with an immersion blender until you get a nice and smooth tomato soup.
4. Add the dried oregano, basil, and baking powder and mix in. Bring the soup to a boil, cover, and let simmer and a reduced heat for about 10-15 minutes. Season with more salt and pepper, if needed. Finish with some heavy cream (optional) and serve. You can keep leftover soup in the fridge for up to 3-4 days, or you can freeze it for at least 2-3 months.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Die Tomaten gründlich waschen und abtropfen lassen.
2. Die Tomaten halbieren oder vierteln (je nach Größe) und in eine große Auflaufform oder Backblech mit hohem Rand geben. Die Zwiebeln schälen, vierteln und zu den Tomaten dazugeben. Die Knoblauchknolle waagerecht halbieren und zwischen die Tomaten/Zwiebeln setzen. Alles mit dem Öl beträufeln, salzen, pfeffern und gut vermengen. Einige frische Thymianzweige darüber geben und in die Mitte des Ofens schieben. Für etwa 60 Minuten backen/rösten lassen, bis die Tomaten weich und an einigen Stellen Farbe bekommen haben.
3. Die Tomaten aus dem Ofen nehmen, die Thymianzweige entfernen, den Knoblauch aus der Schale pressen und alles in einen großen Topf geben. Vorsicht, alles sehr heiß! Die Gemüsebrühe und die Crema Aceto Balsamico zum Topf dazugeben und alles mit einem Stabmixer pürieren, bis eine glatte Tomatensuppe entsteht.
4. Oregano, Basilikum und Backpulver dazugeben und unterrühren. Die Suppe einmal aufkochen lassen, abdecken und bei reduzierter Hitzezufuhr etwa 10-15 Minuten köcheln lassen. Bei Bedarf noch einmal mit Salz und Pfeffer würzen und mit etwas Sahne verfeinern (optional). In Schüsseln servieren und mit einem gutem Olivenöl und noch etwas Crema Aceto Balsamico beträufeln. Reste der Suppe kann man 3-4 Tage im Kühlschrank aufbewahren oder für etwa 2-3 Monate einfrieren.
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Here is a version of the recipe you can print easily.
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Roasted Tomato & Garlic Soup
- Prep Time: 00:10
- Cook Time: 01:15
- Total Time: 01:30
- Yield: 4 1x
- Category: Soup
- Cuisine: International
- Diet: Vegetarian
Description
If you like tomato soup and garlic, this combination here might be perfect for you: Roasted Tomato & Garlic Soup. The perfect soup to make all year round!
Ingredients
42 oz. (1,2kg) ripe tomatoes
2 small onions, quartered
1 head of garlic, cut in half
about 1/4 cup (60ml) olive oil
1 tsp. flaky sea salt
1 tsp. black pepper
some fresh thyme springs
2 1/8 cups (500ml) veggie broth
1 tbsp. Crema Aceto Balsamico*
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. baking powder
some (plant-based) heavy cream (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Wash the tomatoes and let drain.
2. Cut the tomatoes in half or quarter them (depending on the size) and add to a large casserole dish, baking dish, or rimmed baking sheet. Peel the onions and quarter. Add to the tomatoes. Cut the head of garlic in half horizontally and place it between the tomatoes. Drizzle with the oil, sprinkle the salt and pepper on top, and mix to combine. Add some fresh thyme springs on top and place in the middle of the oven. Bake/roast for about 60 minutes or until the tomatoes are soft and darker in some spots.
3. Take the tomatoes out of the oven, remove the thyme springs, squeeze out the garlic from the shell/peel/skin (I have no idea what it’s called) and add everything to a large pot or Dutch oven. Be careful it is all very hot. Add the veggie broth and Crema Aceto Balsamico and mix/blend everything with an immersion blender until you get a nice and smooth tomato soup.
4. Add the dried oregano, basil, and baking powder and mix in. Bring the soup to a boil, cover, and let simmer and a reduced heat for about 10-15 minutes. Season with more salt and pepper, if needed. Finish with some heavy cream (optional) and serve. You can keep leftover soup in the fridge for up to 3-4 days, or you can freeze it for at least 2-3 months.
Notes
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