Roasted Tomato Soup

With the cold weather upon us, another healthy soup recipe!  It’s an easy to quickly make after work and then enjoy for the rest of the week.


  • olive oil
  • 2, 28 oz. cans of tomatoes (whole peeled, diced or chopped work well)
  • 2 medium onions 
  • 4 medium carrots
  • 4 medium celery stalks
  • 4 garlic cloves
  • bay leaf
  • 2 cups vegetable or chicken stock
  • 1 cup milk or cream
  • handful of fresh basil
  • salt and pepper to taste


  • Preheat over to 450 and line a large baking sheet with foil.
  • Drain tomatoes, reserving juice to use later.
  • Spread tomatoes on baking sheet and add 4 tablespoons olive oil, 1 tablespoon salt and 1 tablespoon pepper.  Coat tomatoes evenly and bake for 20 minutes, or until tomatoes have begun to caramelize.
  • Roughly chop onions, carrots, celery and garlic.  Put into a food processor and pulse a few times until you have small pieces.
  • Heat 4 tablespoons olive oil in a dutch oven/large soup pot over medium heat.
  • Add vegetables to pot, heavily season with salt and pepper and stir frequently for 10-15 minutes, or until vegetables have softened and are golden brown.
  • Add caramelized tomatoes to pot, mix with vegetables and stir frequently for another 1-2 minutes.
  • Add reserved tomato juice, bay leaf and stock and continue to cook over medium heat, stirring frequently.
  • Cook for 20 minutes, or until soup has begun to thicken.  Remove from heat and discard bay leaf.
  • Add milk and handful of basil and stir until combined.
  • Taste and add additional salt and pepper if necessary.  
  • Blend until smooth with hand blender.
  • Serve with fresh bread, Parmesan cheese and olive oil.