Roasted Tomato Soup

Recipe adapted from Abby Thome.


  • 13 vine ripe tomatoes, halved
  • 3 garlic bulbs, tops cut off
  • 2 white onions, quartered
  • 1 red pepper, quartered
  • 4 or more thyme sprigs
  • Olive oil
  • Salt
  • Pepper
  • 1 tsp. smoked paprika
  • 2 c. vegetable or chicken broth
  • 2 TBSP pesto
  • 1/2 c. heavy cream
  • Parmesan cheese, shredded
  • Basil, chiffonade


  1. Preheat oven to 425F.
  2. Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
  3. Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
  4. Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
  5. Serve topped with Parmesan cheese and basil.

Roasted Tomato Soup:

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