Roasted Tomato Soup


Roasting tomatoes brings out the flavor. This simple soup tastes great on cold winter nights. Serve with salad and a toasted baguette.


|Yield: 4 servings | Time: 50 minutes |




1. Preheat oven to 375 degrees.Spread tomatoes and onions on a baking sheet. Add garlic and sprinkle with salt and pepper. Drizzle ¼ cup of the olive oil over the vegetables and roast for 20 minutes.

2. Transfer to a large stock pot. Add remaining ¼ cup olive oil, vegetable stock, and bay leaves. Bring to a boil, then reduce heat to low. Let simmer for 15-20 minutes.

3. Remove bay leaves and add basil.

4. With an immersion blender or working in batches with a regular blender, puree until smooth. Serve hot.


2 ½ pounds fresh tomatoes, stemmed and quartered

1 medium white onion, cut into thick slices

4 cloves garlic, sliced in half

½ cup good quality extra virgin olive oil


4 cups vegetable stock

2 bay leaves

½ cup fresh chopped basil leaves or 1 T dried basil


This recipe originally appeared in Growing Perennial Foods, a field guide to growing, harvesting, and cooking with perennials. On sale now.