Roasted tomato soup with garlic
Ingredients you'll need
Let's get cookin'
- Preheat oven to 200°C (400°F).
- Roughly chop the tomatoes and place on a baking tray with the whole head of garlic. Drizzle with olive oil and sprinkle with salt.
- Roast for 40-50 minutes until tomatoes are caramelized and garlic is soft. Remove from oven and let cool slightly.
- Remove the garlic cloves from their skins (discard any skins that are too dark). Remove any tomato skins that are too dark or charred.
- Add the roasted tomatoes and garlic to a blender or use an immersion blender in a pot. Blend until smooth. Season with salt and pepper to taste.
- Stir in the vegan pesto verde.
- Let the soup simmer for a few minutes to heat through and meld flavors.
- Serve hot with chili oil, bread, and any other desired toppings.
Late summer in a pot – simple soup with roasted aromas
Transform your late summer tomato harvest into this roasted tomato soup that celebrates the peak flavors of garden-fresh produce! This homemade tomato soup combines the natural sweetness of roasted tomatoes with mellow roasted garlic and a boost of vegan pesto verde for an unforgettable flavor combination.
The secret to this garden tomato soup lies in roasting the vegetables first, which concentrates their flavors and creates a rich, complex base. Ready in just 1 hour, this seasonal soup recipe is perfect for using up abundant tomato harvests while creating a comforting meal that showcases summer's best.
Serve this plant-based soup with crusty bread and a drizzle of chili oil for the ultimate cozy meal that bridges the gap between summer freshness and autumn comfort!
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