Roasted Garlic Tomato Soup

Tomato soup is an all-time favourite but adding roasted garlic made it more special. This roasted tomato garlic soup is easy and quick to whip up, making it a great companion during rains and winters.


  • 5 Large Tomato
  • 20 Pods Garlic (peeled)
  • 2 Onions (chopped)
  • 1 Carrot (chopped)
  • 1 Bunch Celery
  • 1 Bay Leaf
  • 4 Cloves
  • 2 Tsp Tomato Ketchup (Kissan)
  • 1 Cup Milk (Amul Full Cream)
  • 1/2 Cup Cream (Amul)
  • 50 gms Butter (Amul)
  • 1 Tbsp Plain Flour/Wheat Flour
  • 1 Litre Veg/Chicken Stock
  • 2 Tsp Freshly Ground Pepper
  • 1 Tsp Sugar
  • Salt to Taste


Prep: 15 minutes
Cooking: 30 minutes

  1. Clean and chop the onions, celery, carrot, garlic and tomatoes.
  2. Once done, add all trimming, bay leaf, cloves, peppercorn and peels in a stockpot.
  3. Take a handi for soup and heat half of the butter. Add half of the chopped garlic and sauté well till brown.
  4. Then add all the chopped vegetables and sauté for a while.
  5. Grind the sautéed vegetables and strain the paste for a smooth soup-like texture.
  6. Now put the remaining butter in a pan, add flour and make a roux. Then add milk, salt and pepper (grounded) and let it cook it for a while.
  7. Next, add the paste, stock and cream to the soup handi. Let it simmer for at least 15 minutes. 
  8. Now add sugar and freshly crushed pepper. Let it simmer till the raw taste of the tomatoes goes away.
  9. Adjust the salt and pepper, and serve hot along with croutons and a dollop of cream.
  10. Note – Use the trimming of the vegetables for stock-making, add all in a stockpot, double the water and simmer it for 30 minutes. Use chicken curry cuts for chicken stock.