Roasted Tomato Soup

From Cravings


  • 4 lbs Roma Tomatoes
  • 1/4 cup + 2 T Olive Oil
  • Salt/Pepper
  • 3 Herb Sprigs (Rosemary, Thyme, Oregano)
  • 1 Onion
  • 6 Garlic cloves
  • 2 1/2 cups low-sodium Chicken broth
  • Salt/Pepper


Tip: Make ahead, store in fridge

  1. Preheat oven to 450 degrees
  2. Line a baking sheet with foil
  3. Core and halve the tomatoes  (1/4 if too big)
  4. Drizzle with 1/4 cup oil and S/P
  5. Roast, cut-side up, until softened and edges are charred (about 25-35 minutes)
  6. Right before the tomatoes are done, chop garlic and onion
  7. Tie herb sprigs together with twine
  8. Heat 2 T oil in a dutch oven and saute onion until soft
  9. Add garlic for 1 minute
  10. Add tomatoes and break them up (helps to use the skin side)
  11. Add broth, herb bundle and S/P
  12. Bring to a boil, then simmer 25 to 30 minutes until thickened
  13. Discard herbs and blend soup well

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