My tried and tested  recipe for Roasted Garlic and Tomato Soup  is a sure-fire way  to use up your  tomatoes.  As an added bonus, the soup freezes beautifully. Enjoy!



A fabulous tomato soup recipe that uses fresh tomatoes.
Prep Time 20 mins
Cook Time 1 hr
Course Soup
Servings 4


  • 2 LB fresh firm tomatoes – Roma tomatoes are ideal
  • 12 cloves garlic, unpeeled
  • 5 TBL olive oil
  • 1 tsp dried basil
  • 3 TBL olive oil, extra
  • 1 onion, finely chopped
  • 1 Thai Chili, finely chopped (or other hot chili)
  • 2 TBL balsamic vinegar
  • 2 tsp soft brown sugar
  • 1 TBL all-purpose (plain) flour
  • 4 cups vegetable stock
  • ¼ cup fresh parsley, chopped


  • Preheat the oven to 400°F
  • Cut the tomatoes in half and lay cut-side up on a baking tray with the garlic. Add the oil, some seasoning and the basil. Bake for 20 minutes, remove the garlic. Bake for a further 10 minutes.
  • Heat the extra oil in a heavy-based pan. Add the onion and chili and cook, covered for 10 minutes over medium heat. Stir frequently.
  • Chop the tomatoes and squeeze the garlic pulp from their skins. Add to the pan along with the vinegar and sugar. Cook, stirring for 1 minute. Stir in the flour and cook for 30 seconds.
  • Remove from the heat and add the stock. Return to the heat and bring to the boil, stirring occasionally. Simmer for 5 minutes. Season to taste and add the parsley.  

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