Roast Tomato & Garlic Soup July 13. 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. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. CHEF TALK: This recipe for Tomato-Potato Soup is going to become a family favourite in your household. Yield: Six servings. Preheat the oven to 200C/180C fan/gas 6. But if you don’t make soups often, then you probably wouldn’t get many benefits. Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. It is a vegan soup which is also gluten-free, dairy-free, and refined sugar-free. Roasted the onion and garlic as the recipe says which I think really added to the flavour as apposed to frying them. Don’t like artificial sweeteners so put just under a level teaspoon of honey, think it’s only 1 syn. Tomato-Potato Soup with Roasted Garlic. (This also includes roasted garlic left in their skins which you'll need to squeeze out). 90mins Serves 4 Method . Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. See the photographs below for instructions. I prefer my Morphy Richards soup maker as it takes the responsibility of pot watching away. It's a matter of throwing it and everything else in a soup maker, pan, slow cooker or multicooker. Roasting garlic is easy – be sure to plan ahead as it takes about one hour to do this. Thanks very much for this lovely soup recipe. 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. The oven-roasted tomato soup in particular lets you celebrate soup season all year long. 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