Roasted Tomato Soup

I love making this soup and the many different ways that you can adjust the original recipe to make it your own.  I decided to make this soup when I was able to get a great steal on some vegetables at the farmer’s market.  Try changing up your basic recipe too! 

2 lbs tomatoes, halved
3 carrots, halved
6 garlic cloves
1 onion, halved
1/2 cup olive oil
salt (divided)
2 tablespoons tomato paste
4 cups chicken or vegetable stock
2 bay leaves
1-3 sprigs of the herb of your choice (optional): Rosemary, Dill, Basil (note: I had to use the squeeze kind since I wasn’t going to the store and it’s the wintertime. lol)
1 cup half-and-half (or heavy cream)
salt and pepper to taste
Croutons or warm bread or grilled cheese


Preheat oven to 425°. Prep vegetables and put on a baking sheet. Cover with olive oil and sprinkled with salt.  Roast for about 20-30 minutes. Mash/slice vegetables.


Heat 2 tbsp oil in a large stock pot over medium high heat. Add tomato paste for about 2 minutes, 2 bay leaves, then vegetable mixture and chicken or veggie stock. 

Bring to a boil and then simmer for about 15-20 minutes. 

Add herb of choice. Remove Bay Leaves.  


Using an immersion blender, purée mixture until very smooth. 

Add cup of half-and-half and warm through. Adjust seasoning to taste.  Serve warm.  


(I recommend serving with these yummy croutons from another soup recipe:

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