Roasted Tomato and Garlic Soup (in a Soup Maker)
A rich and comforting soup made with roasted vine tomatoes and a whole bulb of garlic, blended to silky perfection in the soup maker. The slow roasting brings out natural sweetness, while a little potato adds thickness.
Servings: 4
Calories:
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.