Roasted Tomato Soup Base

During the summer, there tends to be an over abundance of red, juicy, sweet, vine ripened tomatoes. Tomatoes are another veggie (or is a fruit?), that I can't seem to get enough of. The recipe is for the amount of tomatoes I had on hand today but you can use as much or as little as you want. I’m calling it a base because after you make the basic soup you can do whatever you want to it. You can add in all sorts or herbs or pasta and tiny meatballs or all sorts of veggies or even use it to make minestrone!
This is also a tested recipe so you can find the girls reviews at the end along with any additions or changes they made.


What You Need:


5lbs of tomatoes
Olive oil
Salt and Pepper
2 cups chicken or veggie stock


What To Do:


Core the tomatoes and cut them in half. Place on a large baking sheet that has been drizzled with olive oil, cut side up. Slice the top off the head of garlic to expose the cloves and place on the baking sheet with the tomatoes. Drizzle olive oil over the tomatoes and garlic and sprinkle it all generously with salt and pepper. Roast in a preheated 400 degree oven for 30-40 minutes or until very soft and caramelized in spots. Remove from oven and let cool for a bit. Squeeze the soft garlic out of the skins and into a blender along with the tomatoes and any liquid that has accumulated onto the baking sheet. Puree until nice and smooth. Pour into a large pot and add in the stock. Simmer over low heat for at least 20 minutes, longer if you want a thicker soup with richer flavor. 

Jessica (the college student on a budget):

Her changes:

1 large tomato
1 Tbsp. minced garlic
Olive Oil
Salt and Pepper
1/2 c. Chicken Stock

Jessica sliced the tomatoes and followed the recipe from there. She added in mini meat balls and put it back into the oven for 20-30 minutes instead of simmering it on the stove top.

Here is what she had to say:

I loooooooooooooooooooooooooove this recipe!  If I would have known that homemade tomato base was so easy to make before, I would have made it much, much sooner.  I simply have nothing more to say.  It was just PERFECT and delicious.  I can't wait to make it again!!!

Christi (mom of 3 girls) says:

I'll admit.  I've never had tomato soup before.  Ever.  It has never sounded very appealing so I've always avoided it.  So when Erica sent me the recipe for her Roasted Tomato Soup I was really hesitant about trying it.  Well you know how the saying goes.  Try it!  You'll like it!  Or maybe that is Yo Gabba Gabba.  I digress.  So I bought the tomatoes (which were $1 a pound today whoo!) and took the plunge.  Wow!  Can I say that I was EXTREMELY surprised?  It is amazing!  Not only was it simple to make but it is actually VERY tasty!  In fact, my husband had two bowls.  I fully expected him to turn his nose up at it since he is male and it didn't contain steak or potatoes.  When I asked him if he liked it he didn't bother stopping to eat.  He just nodded his head as he spooned the soup in.  What a fantastic recipe!  This soup would go well in a bread bowl or with some tortilla chips.  I can say that we will definitely make this again!