Roasted Tomato Basil Soup
Prep time
Cook time
Total time
Serves: 8 cups
  • 5 lbs fresh San Marzano or Roma Tomatoes, halved and seeded
  • ¼ cup olive oil + 2 tbsp
  • 1 tsp sugar
  • 2 cups chopped onion
  • 2 cups diced carrots
  • 6 cloves garlic, chopped
  • 6 cups vegetable stock
  • 1 cup chopped fresh basil
  • 1 sprig fresh rosemary
  • 1 tsp fresh thyme leaves
  • pinch red pepper flakes
  • parmesan rind (optional)
  • salt and pepper to taste
  1. Heat oven to 400°F. Slice tomatoes in half and scoop out seeds. In a large bowl, toss tomatoes with ¼ cup olive oil.
  2. Arrange tomatoes skin side down, in a single layer on 1 or 2 large baking sheets. Sprinkle with sugar. Roast for 1 hour or until softened and slightly charred.
  3. In a large dutch oven or pot, sauté onions and carrots in remaining 2 tbsp olive oil, until onions are soft. Add garlic and cook for 1 minute. Add tomatoes and any juices from the baking sheets.
  4. Pour in vegetable stock and bring pot to a boil.
  5. Turn down, add fresh basil, rosemary, thyme and the parmesan rind if using. Let simmer for 30 minutes. Remove parmesan rind, if used.
  6. Blend soup to a smooth consistency in a blender or food processor. Taste and season with salt and pepper as needed.
  7. Serve with extra basil leaves, croutons or a splash of cream.
  8. Freezes and reheats very well.
Recipe by Life at Cloverhill at