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Roasted Tomato Soup

Prep Time25 mins
Cook Time1 hr 20 mins
Total Time1 hr 45 mins
Servings: 4


  • 4 pounds Ripe Tomatoes doesn't matter what kind
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp Kosher Salt I used pink salt
  • 1/2 tsp Black Pepper
  • 3 Herb Sprigs (whatever you have) I didn't use sprigs, i just used loose herbs
  • 1 Small Onion diced
  • 5 cloves Garlic
  • 2 1/2 cups Low-sodium Chicken broth


  • Roast the tomatoes with olive oil, salt and black pepper at 450 F on foil after coring and halving the tomatoes for 35-40 minutes
  • Tie up the herbs into a bundle
  • In a large pan or pot heat oil over medium high heat. Add the onion cook until soft, 7-8 minutes and then add in the garlic for one minute
  • Add in the tomatoes and break them up with a spoon
  • Add in the broth and herbs, bring to a boil, simmer until thickened 25 to 30 minutes
  • discard herbs, transfer to a blender, puree until almost smooth