Roasted Tomato Soup {Easy}
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
An easy classic!
  • 10 roma or plum tomatoes
  • ¼ red onion (or one small red onion)
  • 6 garlic cloves
  • 3 sprigs fresh oregano
  • 4 basil leaves
  • 1 T balsamic vinegar
  • 1 T extra virgin olive oil
  • freshly-ground black pepper
  • {low-sodium chicken stock, if you prefer thinner soup}
  1. Heat the oven to 375.
  2. Slice the tomatoes into quarters, removing the stems and the tough area around them.
  3. Place the tomatoes cut-side down in a large baking dish; they fit perfectly in my 9"x13" glass pyrex.
  4. Slice the red onion, and smash the garlic cloves. Sprinkle them both around the tomatoes.
  5. Pull the oregano off of the sprigs, and distribute the oregano and basil leaves around the tomatoes as well.
  6. Drizzle with the balsamic vinegar and extra virgin olive oil, and top with black pepper. No need to toss.
  7. Roast for 45 minutes, until the tomatoes soften.
  8. Transfer to a food processor, and process to your desired consistency.
  9. If you like your soup a little thinner, just add low-sodium chicken stock until it looks like how you want it!
Recipe by My Utensil Crock at