Recipe courtesy of Food Network

Roasted Tomato and Garlic Soup

  • Level: Easy
Save Recipe


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.

Roasted Tomato Basil Soup

Garlic Roasted Potatoes

Roasted Broccoli with Garlic

Best Tomato Soup Ever

Roasted Garlic

Garlic Roasted Shrimp

Creamy Tomato Soup

Homemade Tomato Soup