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Roasted Tomato & Garlic Soup With Figs And Goats' Cheese

Prep Time15 mins
Cook Time30 mins
Roasting & resting tomatoes30 mins
Course: any
Cuisine: Mediterranean, spanish
Keyword: broth, figs, soup, stock, tomatoes


  • vegetable stock or stock cube
  • 2-3 ripe beef or plum tomatoes
  • 4 cloves garlic
  • 1 medium onion
  • a splash of olive oil
  • 1/2 tsp smoked paprika
  • 1 sprig rosemary
  • 2-3 sprigs thyme
  • 3-4 ripe figs
  • a knob of butter
  • fresh goat's cheese (optional)


  • Start your vegetable stock by adding whatever veg you have to hand with a handful of herbs and spices to a pan. Boil and simmer for 20 minutes. Strain off the solids and keep back the stock
    making vegetable stock
  • Meanwhile roast the tomatoes whole or halved if they're very large, and garlic, skin-on in a very hot oven or grill, on a skillet or over a naked flame (see notes above)
    char-roasted tomatoes
  • When the garlic and tomato skins are blackened wrap them in a kitchen towel over foil or plastic film and let them sweat for 20-30 minutes
  • Slice the onion and soften in a little olive oil with the finely chopped rosemary and the thyme. Adding a little salt stops then over-browning.
  • Skin the tomatoes and garlic. Slice the tomatoes thickly and the garlic very thinly. Add them to the onions, along with the paprika and cook for 5-10 minutes or until softened through
  • Add the tomatoes and other ingredients to the stock, or vice versa, season with salt and black pepper to taste, bring to the boil and simmer for 15-20 minutes
  • Top and tail the figs and cut them in 4 or 6, depending on their size, and sautée in a little butter or olive oil to keep the dish vegan
  • serve the soup in wide soup bowls topped with sautéed figs. Traditionally some toasted or shallow-fried slices of yesterday's bread are added. I prefer a couple of medallions or soft goats' cheese or a dollop of thick soya cream and a few chopped chives with fresh crusty wholemeal bread on the side
    bowl of roasted Spanish tomato and garlic soup with butter sautéed figs,