This recipe for roasted tomato garlic soup is served with a savory goat cheese flan and crisp thyme sticks. It is a delicious and easy way to turn a soup into an elegant dish. The savory goat cheese custard makes this soup very filling. All you need is a salad and dinner is done.
Roasting intensifies the flavor of the tomatoes while the roasted garlic, white wine and fresh herbs add a subtle sweetness to this amazing soup.
If you like this recipe you will like our roasted tomato basil soup and our easy roasted tomato soup.
What goes in this soup
Here are the ingredients you will need for the soup.
- Roma tomatoes, halved
- shallots, sliced
- garlic
- olive oil
- fresh thyme, rosemary, and parsley
- smokey paprika
- chicken broth
- dry white wine
- heavy cream
- whole milk
- salt
- freshly grated pepper
How to make roasted tomato garlic soup
This is an easy recipe but plan ahead to give time for the tomatoes and garlic to roast. Roasting will intensify the flavors and make this soup spectacular.
Here are the steps but make sure to scroll down to the printable recipe card for all the details.
- Place the tomatoes, shallots, and garlic on a baking sheet then drizzle them with olive oil. Roast them in the oven until tender.
- Add the roasted veggies to a large pot along with the broth, wine, herbs, and spices. Bring to a boil then simmer.
- Transfer the soup to a blender or food processor and puree until smooth. strain the puree and stir in the cream.
Goat Cheese Flan For the Roasted Tomato Garlic Soup:
The savory goat cheese flans, with a little lemon zest and fresh thyme, have a creamy texture and complement the tomatoes and fresh herbs in the soup. It is a creamy, decadent, and savory custard that elevates this tomato soup and makes it a full meal that is quite filling.
We used puff pastry and fresh herbs to create the crisp thyme sticks, which is a nice change from bread or crackers.
To serve this soup, the goat cheese flans are un-molded and placed in the center of a shallow dish and the hot tomato soup is carefully poured around the flan.
We garnished the flans with radish microgreens that are available in the produce area in Central Market or Whole Foods but any fresh herb will do nicely. You can learn more about microgreens in our recent post on Asian Pear Prosciutto Appetizers.
We served this creamy soup with crisp herb sticks made from puff pastry and chopped fresh thyme.
This roasted tomato soup has so much flavor on its own but the savory goat cheese flan adds so much to the meal. This is a sophisticated comfort food that puts a new spin on something traditional.
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Roasted Tomato Garlic Soup
Ingredients
For the Soup:
- 8 Roma tomatoes halved
- 2 large shallots sliced
- 1 head of garlic
- 3 tablespoon olive oil
- 2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon chopped parsley
- 1/2 teaspoon smokey paprika
- 1-1/2 cups chicken broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly grated white pepper
For the Goat Cheese Flans:
- 4 eggs
- 8- ounces of goat cheese softened
- Lemon zest from one lemon
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons sour cream
- salt and white pepper to taste
For the Crisp Thyme Sticks:
- 1 sheet of puff pastry
- 2 tablespoons butter melted
- 3 tablespoons chopped fresh thyme
Instructions
- Preheat oven to 400°F
- Add the tomatoes, shallot slices and garlic cloves to a baking sheet and drizzle with olive oil. Transfer to the preheated oven and roast for 1 hour.
- Place a heavy-bottomed saucepan over medium-high heat, add the roasted tomatoes, shallots, garlic, chicken broth, wine, thyme, rosemary, parsley and paprika. Bring to a boil, reduce to simmer and cook for 30 minutes.
- Remove the soup from the heat and allow to cool slightly. Transfer the soup, in batches, to a blender or food processor and puree, being careful to not overfill the container. Pour the puree through a sieve back into the saucepan and stir in the cream and milk. Simmer for 10 minutes, do not allow to boil. Season to taste with the salt and white pepper.
For the Goat Cheese Flans:
- Preheat the oven to 300°F
- Lightly coat 6, four-ounce ramekins or 6, 4-ounce canning jars with non-stick cooking spray, reserve.
- In a medium bowl, beat the eggs until slightly frothy, add the goat cheese, lemon zest, chopped thyme, sour cream, salt and pepper. Beat together to a smooth consistency. Pour the mixture into the prepared ramekins and place them in a larger oven-proof dish. Add enough hot water to the larger dish so that it comes halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes, or until a toothpick comes out almost clean. Remove from the oven, transfer the ramekins to a cooling rack and allow to cool, then refrigerate until serving the soup.
For the Crisp Thyme Sticks:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unwrap and thaw one sheet of puff pastry and on a floured-dusted board, lightly roll the pastry. With a sharp knife divide the pastry into six strips. Carefully transfer the strips to the prepared baking sheet leaving several inches between the strips. Brush each strip of pastry with melted butter and sprinkle lightly with the chopped thyme
- Beginning at the long side of the first strip, twist the dough as tightly as possible, creating a long spiral shaped stick. Repeat with the remaining five strips of pastry. With a sharp knife, cut each stick in half, creating a total of 12 sticks.
- Place the baking sheet on the middle rack of the oven and bake for 10-12 minutes until golden brown. Transfer from the oven and cool on the baking sheet.
To Serve:
- Run a knife around the outside edge of the ramekins and tip upside down over a shallow bowl to remove the flan. Carefully pour the piping hot soup in the dish and around the flan, garnish with microgreens or fresh herbs and serve with the crisp thyme sticks.
Notes
- The goat cheese flans can be made the day before and kept refrigerated. They will keep for several days in the refrigerator.
- Any remaining puff pastry crisp herb sticks should be stored in an air tight container the same as you would store crisp crackers.
John/Kitchen Riffs
Wednesday 20th of January 2016
Roasting really helps add flavor to out-of-season tomatoes, doesn't it? Never thought to use them in soup -- gotta try that. And roast garlic is one of my real weaknesses! Good stuff -- thanks.