Roasted Garlic Tomato Soup |

Roasted Garlic & Tomato Soup


Full of roasted garlic and tomatoes, this soup needs to be on your weekly rotation, no matter the season.



  • 2 pounds fresh tomatoes (or 68 medium tomatoes)
  • ¼ cup (½ stick) unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion, thinly sliced
  • 10 garlic cloves
  • 12 tsp sugar
  • 1/2 cup extra-virgin olive oil
  • 4 cups chicken stock
  • 3 cups water
  • 1 cup heavy cream, 1/4 cup for garnish
  • Salt and freshly ground black pepper


Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Arrange the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper, and roast for 20 to 30 mins.

Place the tomatoes, garlic, and onion in a large pot. Add the chicken stock, water, and thyme. Bring to a boil and simmer for 15 mins. Remove from the heat and let it cool slightly; then discard thyme sprigs.

Puree soup in a blender until smooth. Return soup to low heat, add cream and adjust consistency, if necessary. Season with salt and pepper. Garnish in bowl with a splash of heavy cream.