Roasted tomato soup

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Slice plum tomato lenghtwise, quarter red onion and peel 10 cloves garlic, add to mixing bowl with a handful of thyme. Add 1/4 cup evoo and toss to coat evenly. Spread the mixture on a pre-heated grill pan and place on grill (300 degrees) for approx 25 minutes (turning occasionally) or until the skin on the tomatos begin to \”wrinkle\”.
Transfer tomatos to a soup pot and continue to cook the onion garlic and thyme a bit longer (approx 5-10 mins) or until they have a nice char to them. Remove thyme and place onion and garlic in soup pot with tomato.
Add 4 cups free range organic chicken broth (would prob be good with veggie broth too!) and bring to a boil. Turn heat down to low and simmer for 15-20 minutes (tomatos will \”collapse\”).
Add ingredients to a blender and puree. I had to do this in about four batches. Then strain the mixture to remove any clumps or seeds.
Top with fresh basil and enjoy!


  • 2 lbs plum tomato
  • 1 red onion
  • 10 cloves of garlic
  • evoo
  • thyme
  • 4 cups free range organic chicken broth
  • basil


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