Recipe courtesy of Food Network

Roasted Tomato and Garlic Soup

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  • Level: Easy
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32-ounce can pureed tomatoes

25 Roma tomatoes, quartered

1 large red onion, roughly chop

1 jalapeno pepper, seeded and deveined, rough chop

3 heads garlic cut in half

Extra virgin olive oil to lightly coat

Parsley stems, loose

Fresh basil

1 bay leaf

2 tablespoons herbed oil

Garlic croutons


  1. Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.