Roasted Tomato and Garlic Soup

Roasted Tomato and Garlic Soup


  • 4 tomatoes
  • 1 Full garlic head (bulb)
  • 4 cups (1L) vegetable stock
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • ¼ tablespoon red chili flakes
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 30g fresh basil


  1. Preheat the oven to 210 degrees Celsius.
  2. Rough chop the tomatoes, onions and peppers and place onto a baking tray. Season the vegetables with, salt, pepper and garlic flakes. Drizzle with olive oil.
  3. Slice the top of the garlic head off, just enough to expose the cloves. Drizzle with olive oil and cover in tinfoil.
  4. Place both the baking tray of vegetables and the covered garlic head into the oven (side by side) and bake for 45 minutes.
  5. Remove both items from the oven and allow the garlic to cool while placing the vegetables into a large pot.
  6. Add the stock and basil to the pot and bring the boil. Allow them to simmer for 10 minutes.
  7. Squeeze the roasted garlic into the pot and stir. Allow to simmer for another 10 minutes.
  8. Remove the pot from the heat and, in sections, blend the mixture until smooth.
  9. Place the blended mixture back into the pot and heat. Season if needed.
  10. Enjoy this soup with your favourite bread or sandwich!

Don’t forget to swallow 2 Garlict capsules with liquid after your meal.

Close Menu