Roasted Tomato Soup with Confit Garlic

Name: Roasted Tomato Soup with Confit Garlic
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg ripe tomatoes (halved); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 heads garlic (cloves separated, peeled); 1 cup olive oil; 1 medium onion (chopped); 2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon sugar; Fresh basil leaves (for garnish)

75 min 4 servings Medium

All Recipes

Roasted Tomato Soup with Confit Garlic

A smooth and flavourful roasted tomato soup with the rich depth of confit garlic.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Medium

Roasted tomato soup with confit garlic is a comforting dish that brings out the natural sweetness of ripe tomatoes and the rich, mellow flavour of slow-cooked garlic. This soup is perfect for those cool autumn evenings or as a starter for an elegant dinner. The process of roasting enhances the tomatoes' sweetness and imparts a slightly smoky flavour, while the confit garlic adds a luxurious, buttery texture. Paired with crusty bread or a simple salad, it makes for a satisfying meal.

Ingredients

Servings

Roasted Tomatoes

Confit Garlic

Soup Base

Instructions

Prepare the tomatoes

Preheat your oven to 200°C (400°F). Arrange the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil, and sprinkle with salt and pepper.

Pro tip: Use a rimmed baking sheet to catch any juices.

Roast the tomatoes

Roast the tomatoes in the oven for 40-45 minutes until they are soft and slightly caramelized.

Pro tip: Check the tomatoes halfway through and rotate the pan for even roasting.

Confit the garlic

While the tomatoes are roasting, place the peeled garlic cloves in a small saucepan and cover with olive oil. Simmer on low heat for 20-25 minutes until the garlic is soft and golden.

Pro tip: Ensure the oil doesn't boil; it should gently bubble.

Sauté the onions

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent burning.

Combine ingredients

Add the roasted tomatoes, confit garlic, tomato paste, sugar, and vegetable broth to the pot. Stir well to combine.

Pro tip: Adjust the salt and pepper to taste.

Blend the soup

Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.

Pro tip: For a smoother texture, strain the soup through a sieve.

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Tips & Tricks

<ul><li>Use ripe, in-season tomatoes for best flavour.</li><li>Roast the tomatoes until caramelized for a deeper taste.</li><li>Adjust the consistency by adding more or less broth.</li></ul>

Serving Suggestions

Serve this roasted tomato soup with a drizzle of olive oil and a sprinkle of fresh basil for an added burst of freshness. It pairs wonderfully with a grilled cheese sandwich or a side of garlic bread. The soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to two months. Simply reheat gently before serving.