IOW Tomato & Black Garlic Soup

Serves 4-6

This is a popular choice in our farm restaurant. The combination of sweet, delicious Isle of Wight tomatoes with the subtle undertones of roasted garlic and rich black garlic gives all the warmth you expect from this classic with a deep garlicky twist.



  • 2 celery stalks, roughly chopped
  • 1 medium onion, roughly chopped
  • 3 carrots, chopped into 2cm chunks
  • 3 cloves Isle of Wight Garlic, peeled
  • 1 tablespoon Olive Oil
  • 3 cloves black garlic, peeled
  • 2 bay leaves
  • 2 large sprigs fresh rosemary
  • 500g Isle of Wight tomatoes
  • 50g Tomato puree
  • 1l Vegetable stock
  • 100ml double cream
  • Salt & Pepper to taste


  1. Place celery, carrots, onions, fresh garlic cloves and herbs (tossed in the oil and seasoning) on a baking tray and roast in oven until golden brown (20-25 minutes)
  2. Transfer into large pan and add tomatoes, tomato puree, vegetable stock and black garlic
  3. Bring to the boil and simmer for 45 mins or until the liquid has reduced by a third
  4. Take out bay leaves and rosemary stalks then liquidise until smooth and pass through a fine sieve
  5. Return to the pan then add cream over a gentle heat
  6. Check seasoning and serve