Thursday, February 27, 2014

Roasted Tomato Soup

Finally! The rain has come and it actually feels chilly (well at least California chilly). This much needed change in weather calls for SOUP!

Roasted Tomato Soup
3 pounds Roma tomatoes, sliced in half
1 pound Vine Ripe tomatoes, sliced thick
1 yellow onion, sliced 1/2 in thick
1 red bell pepper, cut in half and seeded
4 - 6 cloves garlic (depends on your palate)
Fresh thyme leaves (I used about 10 sprigs)
olive oil
salt & pepper
2 cups chicken stock or more
1 teaspoon sugar
Cream, optional (splash up to 1/4 cup for added richness)

Preheat oven to 400 F. In a large bowl or on a sheet pan, toss tomatoes, onion, bell pepper, and garlic cloves with about 1/2 cup olive oil. Sprinkle with thyme, salt and pepper. You can always adjust seasoning at the end. Roast for about 30 - 40 minutes.
I love the smell of roasted tomatoes and garlic!

Transfer everything to blender. I have a Vitamix so I didn't need to do this in batches. You can also use an immersion blender. Add chicken stock and sugar. Slowly puree. I added paprika for some more color and smoky flavor, totally optional. Adjust seasoning if needed.
Vitamix in action!

Pour soup into large stockpot and gently bring to a simmer. Here is where you can add the cream if you so desire. And if you want to add a little crunch on top (who doesn't like crunch?), well then make some croutons!



  1. Oh man totally gonna make this!!!

  2. This looks amazing!! I am definitely going to try it with my vitamix :)