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Roasted tomato soup

A medley of roasted cherry tomatoes from @panierdufermier are paired in this seasonal soup with fresh basil and grated Parmigiano-Reggiano.

Ingredients (6 portions)

1 1/2 lbs cherry tomatoes

1 can of San Marzano tomatoes

3 1/2 cups organic vegetable stock

1 medium onion (chopped)

4 garlic cloves (chopped)

1 teaspoon dried oregano

Extra-virgin olive oil (drizzle)

Ground pepper and salt to taste

Fresh basil (garnish)

Grated Parmigiano-Reggiano (garnish)


Preheat the oven at 400 F. Line a cookie sheet with parchment paper. Cut the tomatoes in halves and put them in a large bowl. Mix well with evoo, pepper and salt. Put the tomatoes on the cookie sheet and roast for 40 minutes.

In a large pot, sauté the onion and garlic with evoo at medium heat until the onions become translucent. Add the canned tomatoes and vegetable stock. Bring to a boil and let simmer uncovered at medium heat for 20 minutes.

Add the roasted tomatoes to the pot (keep a few aside for garnishing). Remove from heat and purée with a hand mixer. Serve with roasted tomatoes, ground pepper and grated cheese. Enjoy!

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