Roasted Tomato Black Garlic Soup

When the chilly rainy fall weather arrives I immediately want a warm bowl of soup. This soup is my favorite. In our house we just call it Roasted Tomato Soup but its far from your run of the mill tomato soup. It contains both black garlic and Scarlett runner beans, two seemingly obscure ingredients that are actually easy to find (try your local farmers market, Whole Foods or health food store)

  • Black garlic is a fermented version of garlic it is aged so the garlic caramelizes the spicy hit of garlic you are used to goes and a sweet flavor shines. Think of sweet balsamic vinegar, so good. It also has higher levels

  • allicin the active ingredient in garlic and double the amount of antioxidants.

  • Scarlett runner beans are a big beautifully colored bean that have a nutty flavor and are a great source of both fiber and protein with 9g and 8g respectively in each 1/4 cup. they are also a great plant based source of iron.


serves 4-6, prep time 5 min, cook time 1 hour


  • 1 cup Scarlett runner beans (soaked overnight then cooked)

  • 12 large organic field tomatoes

  • 2 tbsp olive oil

  • 1 bulb black garlic

  • pinch chili flakes

  • salt and pepper to taste


  • Halve tomatoes and drizzle with olive oil and salt and roast on a baking sheet for 30 minutes at 425 (they should be wrinkled and slightly browned)

  • While tomatoes are roasting remove black garlic skin and add to a large pot along with olive oil

  • Add tomatoes to the pot and blend with an immersion blender

  • Add beans and chili flakes to the mixture and simmer for 20 minutes

  • Enjoy soup hot


  • optional we like to char tomato pieces in a pan and add to soup when serving

©2018 Whole Health Kitchen by Jessica McQuoid RHN