Roasted Tomato Soup

Yesterday, it was freezing cold. I resolved to not go outside and finally make some tomato soup! Unfortunately, no pictures, because I still don’t really have a good camera. It was pretty good though, so here is what you should do, sisters, in case you ever want to make a really good tomato soup. It’s about enough for 4 people, as an appetizer, so maybe double if you want to make more


  • 5 medium-size Roma tomatoes, halved
  • Olive Oil
  • Salt and Pepper
  • Fresh Basil
  • Dried Thyme and Rosemary
  • 2 medium cloves fresh garlic
  • Chicken broth
  • 1 medium carrot, peeled and diced
  • 1 celery stick (I used a big one, just depends on how much you want), diced
  • 1 onion (yellow, sweet), diced
  • A bit of heavy cream or half and half
  • 1 tbsp salted butter/regular butter

1.  Set oven to 400F. Cut tomatoes in half, half size facing up in a baking dish and drizzle with olive oil and toss with salt and pepper. Roast tomatoes for about one hour.

2. After tomatoes are roasted, blend in food processor or blender on high/low until smooth. Meanwhile, on medium heat, add 2 tbsp olive oil to pot and sautee onions, garlic, carrots, and celery together. Add butter. After 10-15 minutes (softened, basically), add tomato mixture.

3. Allow tomato mixture, vegetables to simmer together. Add chicken broth and bit of half and half. Then, add herbs (altogether, another 10-15 minutes, until boiling)

4. If you want , you can puree the entire mixture in blender in small portions, as it will be very hot, or you can allow it to be the vegetables to be in chunks. Be careful when blending anything hot, sisters! Best to use a glass blender, too.

And that is how you make my delicious tomato soup 🙂 I’ve used only dry herbs before, but the basil really makes a difference!



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