• Prep Time:
  • Cooking Time:
  • Serves:

Roasted Garden Tomato Soup

  • Recipe Submitted by on

Category: Peppers, Tomatoes, Soups

 Ingredients List

  • 2 lbs of ripe heirloom tomatoes, the best quality you can afford
  • 4 cloves garlic
  • salt & pepper
  • rosemary & oregano, a couple teaspoons of each
  • olive oil
  • 1-2 cups of chicken broth


1. Slice tomatoes into quarters and spread on a baking sheet. Take the skins off the garlic and toss on baking sheet. No need to chop it up.

2. Drizzle everything with olive oil, and sprinkle with herbs, salt and pepper. Roast in the center of the oven at 400 F for about 20-30 minutes depending on how thick your slices are. When the tomatoes are wrinkled and the edges of the pan are starting to blacken a little then they are done.

3. When done scrape everything into a food processor and blend until smooth. Pour into a saucepan and add between 1-2 cups of chicken broth, depending on how thin you want your soup, and simmer for 15 minutes to meld the flavors.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?