Roasted Tomato Soup -

This is a light soup with incredibly deep flavours! That is thanks to the caramelization achieved by roasting the tomatoes on high heat before pureeing them.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  60min


  • 2 Cans of Diced Tomatoes (standard 540 ml each)
  • 3 cloves Garlic, peeled
  • 2 Onions, peeled and quartered
  • 1 Tbsp. Vegetable oil
  • 2 Tbsp. Balsamic Vinegar
  • 2 Sprigs Fresh Thyme
  • 1/2 Tsp. Dried Oregano
  • 2 cups Vegetable Stock
  • Salt and Pepper, to taste


  1. Preheat oven to 425
  2. Open the cans of diced tomatoes and strain in a colander over a large bowl (this way the liquid will go into the bowl, since we will be using it later!)
  3. On a large baking sheet lined with parchment paper place your strained tomatoes, with the whole garlic cloves, onion pieces, fresh thyme and dried oregano. Drizzle with the vegetable oil and 1 tbsp of the balsamic vinegar and add about 1 teaspoon of each salt and pepper (or to taste). Mix well.
  4. Bake at 425 for 1 hour, tossing every 20 minutes.
  5. Remove from oven and place in blender or food processor with the liquid from the tomato cans that we put aside as well as the vegetable stock and remaining balsamic vinegar.
  6. Taste for seasoning and adjust if necessary.


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