Roasted Tomato Soup

Roasted Tomato Soup – Serves 6-8 people.  Submitted by staff member Jeanne Fox.  This soup freezes well, if you have room in the freezer double the recipe.

• 1/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• Kosher Salt & Fresh Ground Pepper to taste
• 2 1/2 or 3 Lbs Tomatoes (any type, except cherry) – washed, cored & halved
• 1 large can of whole plum tomatoes – drained, with sauce reserved for later
• 1 Medium to Large Onion (any color or type) – remove outer peel & quarter
• 1 large Jalapeno – stemmed & halved, remove seeds for less heat if you prefer
• 6 large Garlic Cloves – peeled, left whole.
• Small bunches of any herbs on hand (Basil, Parsley, Thyme, etc.) – washed, with leaves left on the stem.

• Preheat oven to 400
• Whisk Oil, Vinegar, Salt & Pepper in a very large bowl, dropping in each vegetable as it is prepped to marinate. By the time you are done prepping, the veggies are also done marinating.
• Lift veggies/herbs out of the marinade & arrange on a large, lightly oiled roasting pan that can hold runoff juices.
• Reserve marinade for another use, such as a vinaigrette.
• Roast veggies for 45 minutes, turning 1-2 times, until the fresh tomatoes start to caramelize. (Note: canned tomatoes may not caramelize)
• Remove veggies from oven, cool enough to pull the herb leaves from hard stems (OK to leave  tender stems).


• 2 Tbs Butter
• 1 Small to Medium size Onion (any type) – roughly chopped.
• 1/4 Tsp Crushed Red Pepper to taste (optional)
• 2 cups broth (chicken or veggie, as you prefer)
• Reserved tomato sauce from the can of plum tomatoes (see above)
• Salt & Pepper to taste

• In a large soup pot sauté onion in butter (w/optional red pepper) until soft
• Add broth and tomato Sauce, simmer (lid off) for at least 10 minutes.
• Add roasted veggies, herb leaves, and any juices that collected in the roasting pan.
• Roughly puree the veggies in the pot using a stick blender – or use a regular blender, food processor or food mill.
• Taste for seasonings & serve up with a sprinkling of fresh herbs.
• Variation: Add a small amount of milk just prior to serving.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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