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Best ever roast garlic and tomato soup



8 person(s)

Best ever roast garlic and tomato soup

  • 900 g tomatoes, Sliced in halves
  • 2 bunches garlic, Whole bulbs
  • 1-2 heaped tablespoons balsamic vinegar
  • 2 heaped tablespoons olive oil
  • 4 sprigs fresh thyme
  • 1 piece white onion, Sliced
  • 3 stalks celery stalks, Finely chopped
  • 1 stick carrot, Finely chopped
  • 1 litres liquid vegetable stock, chicken stock or Bought or made from Veg Stock Paste
  • 1 --- Crusty Bread, To serve

Recipe's preparation

    TM5 and TM6 method
  1. Preheat oven to 220 deg;
    Chop tomatoes in halves, chop off the end of whole garlic (yes we are using too whole bunches off garlic cloves)

    Add Tomato, Garlic, Thyme, olive Oil and Balsamic Vinegar to baking dish, mixing with your hands so evenly coated. season with salt and pepper
    bake from 20-30 min at 220deg until tomato has browned.

    while the tomato is cooking, add chopped onion, celery, carrot and olive oil into Thermomix bowl. Cook on Varoma speed 2 for 15 mins, once this has been done you can add the 800-1 litre of Vegtable / chicken stock.

    Once garlic and tomato is roasted, push all garlic out (should be very mushy) add this to bowl and tomatoes.

    Cook for 10 min, 120 deg speed 2

    blend speed 5 for 10 seconds slowly increasing to speed 7 for 30'seconds.

    served best with crusty bread

    please see tips for TM5 recipe

    freezes well and stores up to 3-5 days in sealed container in fridge
    i will be adding step by step photos on my Instagram Page "Amy Fielding"

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taste at the end and add salt or desired

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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