(This also includes roasted garlic left in their skins which you'll need to squeeze out). You can serve this soup warm during the colder months or even chilled during the summer time. 90mins Serves 4 Method . Roast Tomato & Garlic Soup July 13. It's a matter of throwing it and everything else in a soup maker, pan, slow cooker or multicooker. The oven-roasted tomato soup in particular lets you celebrate soup season all year long. Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. This soup has wonderful, intense flavours and is perfect as lunch or a light dinner. I discovered the recipe early in the summer when I started growing tomatoes and literally didn’t know what to do with the amount of fruit I collected. See the photographs below for instructions. Don’t like artificial sweeteners so put just under a level teaspoon of honey, think it’s only 1 syn. But if you don’t make soups often, then you probably wouldn’t get many benefits. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Tomato-Potato Soup with Roasted Garlic. It is a vegan soup which is also gluten-free, dairy-free, and refined sugar-free. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. I prefer my Morphy Richards soup maker as it takes the responsibility of pot watching away. I topped off my Roasted Tomato and Garlic Soup with Greek yogurt (omit the Greek yogurt to make this recipe vegan), toasted pumpkin seeds and fresh parsley, to give this soup another layer of goodness. Thanks very much for this lovely soup recipe. Yield: Six servings. Roasting garlic is easy – be sure to plan ahead as it takes about one hour to do this. Preheat the oven to 200C/180C fan/gas 6. Roasted the onion and garlic as the recipe says which I think really added to the flavour as apposed to frying them. 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