Roasted Tomato Soup

Ah tomatoes. A fruit (yes a fruit) with a subtle sweetness. Tomatoes aren’t sweet, you say? What the eff is she talking about, you demand?

Tomatoes, like many food stuffs, have sugar in them which is released when they are cooked slowly (caramelization). By roasting a tomato you transform it into something beautiful; silken in texture, and paradoxically sweet and savory.My husband hates tomatoes, but loved this soup.

Before I give you the recipe promise me two things:

1. That you won’t put a tomato in the fridge, ever. This makes them mushy and tasteless very quickly.
2. if you have the opportunity to try or grow heirloom tomatoes, do it!

Roasted Tomato Soup

Roasted Tomatoes –

I used about 10 med. field tomatoes, but you could use twice as many of Roma, or whatever floats your boat.

Remove hard cores of tomatoes and quarter. Place skin side down on foil lined baking sheet.

Drizzle with olive oil, a little balsamic vinegar if you like, a tiny bit of sugar, salt and pepper, and your favourite fresh or dried herbs (I used thyme, rosemary, and oregano).

Add a few cloves of peeled (whole) garlic.

Bake for 1 hour or so at 350 f, or longer at a lower temperature. Remove the garlic after an hour and set aside. Tomatoes will be collapsed, slightly charred, and caramelized looking when done


In a pan saute a small minced onion and a few minced shallots

Add some basil leaves and cook on low for a min.

Add the tomatoes and roasted garlic back in and a few cups of chicken, veg. broth, or water

Season with salt, pepper, and more herbs if you like.

Simmer for 20 min.

Mix with a hand blender.

Serve with crusty bread.