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Thursday, September 22, 2011

Roasted Tomato soup

Picture of Roasted Tomato Soup Recipe


  • 2 1/2 pounds fresh tomatoes
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • 2 small squash or zucchini, sliced in half length-wise
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 1/2 cup chopped fresh basil leaves, (not) optional (for me)
  • 1/2 tsp garlic salt


Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, zucchini and onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 30 minutes.
Remove roasted tomatoes, garlic, zucchini, and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove bay leaves.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or puree in food processor in 2 batches. Return soup to low heat, add  garlic salt and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Serve with crackers or toasted shelled pumpkin seeds. Pin It