This roasted tomato and garlic soup is packed with rich flavour and natural sweetness. Roasting the tomatoes and a whole bulb of garlic first really brings everything to life. The tomatoes become beautifully rich and caramelised, and the garlic turns soft, buttery, and full of sweetness.
What You Need To Make Roasted Tomato and Garlic Soup
For exact measurements, check the recipe card at the bottom of the page. Here’s a quick look at what you’ll need and why.
Tomatoes
Go for about six medium vine tomatoes, roughly 650g in total. Roasting them deepens their flavour, and the natural juices help create a smooth, rich soup.
Garlic
I used a whole bulb. Roasting garlic makes it beautifully sweet and soft. Once roasted, you can easily squeeze the cloves straight out of their skins.
Onion
I used a red onion but you can use a brown one instead.
Carrot and Celery
These are great for adding a little natural sweetness.
Potato
A small potato thickens the soup naturally, giving it a lovely creamy texture without the need for cream.
Herbs
Dried thyme, oregano, or basil all go perfectly with tomato soup. Fresh basil can be stirred through before serving if you have some on hand.
Stock
Vegetable stock keeps it light and suitable for everyone, but chicken stock can be used for a richer flavour.
Olive Oil, Salt & Pepper
A drizzle of olive oil helps everything roast nicely and adds a lovely roundness to the finished soup.
Making It
Start by preheating your oven to 200°C (fan 180°C) or your air fryer to 190°C.
Slice the tomatoes in half or quarters and place them on a baking tray with the whole garlic bulb (slice off the top to expose the cloves) and the onion. Drizzle everything with olive oil and season well with salt and pepper.
Roast for about 25 to 30 minutes, until the tomatoes are soft and just starting to caramelise around the edges, and the garlic bulb is golden and tender.
Once everything is roasted, squeeze the garlic cloves out of their skins and add them to your soup maker along with the roasted tomatoes and onion.
Add the chopped carrot, celery, potato, herbs, and enough vegetable stock to reach the MAX line in your soup maker. Give it a quick stir, then set it off on the smooth setting.
When the soup is done, taste and adjust the seasoning if required.
Serving Suggestions
Serve your roasted tomato and garlic soup with a swirl of cream, a drizzle of olive oil, or a few torn basil leaves. It’s delicious with crusty bread or a toasted cheese sandwich on the side for dunking.
Storage
Leftovers will keep in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.
You can also freeze this soup for up to 3 months. Let it cool completely first, then store it in portions. Defrost overnight in the fridge and reheat when ready to enjoy.
More Tomato Soup Maker Recipes
I hope you like this recipe, for more tomato soup recipes for your soup maker check out some of these for inspiration:
- Roast Red Pepper, Tomato and Mascarpone Soup
- Easy Soup Maker Tomato Soup
- Spicy Tomato Soup
- Tomato and Basil Soup
- Tomato and Lentil Soup
- Tomato and Red Pepper Soup
- Soup Maker Tomato and Pasta Soup
- Celery and Tomato Soup
Roasted Tomato and Garlic Soup (in a Soup Maker)
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Ingredients
- 1 tbsp olive oil
- 6 medium vine tomatoes around 650g, halved or quartered
- 1 tsp dried herbs thyme, oregano or basil
- 1 whole bulb of garlic top sliced off to expose cloves
- 1 onion quartered or chopped
- 1 small carrot chopped
- 1 stick celery chopped
- 1 small potato peeled and diced
- 500 vegetable stock enough to reach the MAX line
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (fan 180°C) or your air fryer to 190°C.
- Place the tomatoes, garlic bulb, and onion on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes until the tomatoes are soft and slightly caramelised, and the garlic is golden and tender.
- Squeeze the roasted garlic cloves out of their skins and add them to your soup maker, along with the roasted tomatoes and onion.
- Add the carrot, celery, potato, dried herbs, and stock (up to the MAX line).
- Select the smooth soup setting and let the soup maker cook and blend until velvety.
- Taste and adjust seasoning before serving.
Notes
To Serve
Enjoy with a drizzle of olive oil, a few fresh basil leaves, or a swirl of cream. Serve alongside crusty bread for a complete meal.Storage
Leftovers will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently on the hob or in the microwave until piping hot.Nutrition information is automatically calculated, so should only be used as an estimate.
Chris Treadwell
Friday 24th of October 2025
How do I modify your soup maker soups for a person who has not got a soup making machine?