Roasted Tomato Soup
Roasting the tomatoes, onions, and garlic produces a bold, delicious tomato flavor. Perfect served hot or cold, we like to make this soup on the thick side and serve with grilled cheese “dippers.”


  • 2 – 2 1/4 pounds Roma (plum) tomatoes, halved
  • 1 medium onion, peeled and cut into 1/2 – 3/4″ thick slices
  • 3 tablespoons olive oil
  • 4-6 large cloves garlic, unpeeled (see note)
  • 1-2 cups chicken stock
  • 1/3 cup chopped fresh basil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper to taste

Optional toppings

  • Shaved Parmesan or Asiago cheese, grilled cheese “croutons”, or slivered basil


  1. Place the tomato halves, cut side up, on a greased baking sheet along with the onion slices and unpeeled garlic cloves.
  2. Drizzle the oil and sprinkle the salt and pepper lightly over top. Sprinkle the sugar on just the tomatoes.
  3. Bake at 375 degrees for 50-60 minutes or until the tomatoes are very soft and the onion is lightly browned.
  4. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with everything on the baking tray. Add 1 cup of stock, the basil, and vinegar. Process until smooth, adding more stock until the soup reaches preferred consistency.
  5. Check for seasonings and serve hot or cold with optional toppings.


  • If your garlic cloves are small, check on them after 30 minutes or so, removing when soft.

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