Roasted Tomato Soup


Yield: 6 People


Work: 20 Minutes


Total: 1.25 Hours


How to

  • Set oven to 350 F°.

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Bowl, toss Tomatoes, Garlic, 1 Tbsp Salt, Onion, and 2 Tbsp Oil, then place on Sheet Tray.

  • Roast until golden at 350 F°, then let cool to room temperature.

  • Place in a Blender. Blend until smooth, then add the Basil and blend again until smooth.

  • On a low speed, add remaining Oil in a slow stream until smooth. Taste and add more Salt if necessary.

  • Reheat to desired temperature.


  • Try different types of Tomatoes or fresh Herbs.

  • If you like a sweet Tomato Soup, try adding some Honey to the Sheet Tray.

  • For some spice, top with our Cowboy Candy.

  • Add creaminess with Cream, Milk, or Yogurt.


  • 2 Pounds Ripe Tomatoes, cut into chunks

  • 4 Garlic Cloves

  • 2 Tbsp Salt

  • ½ Cup Onion, quartered

  • 1 Cup Basil, loosed packed

  • ½ Cup Camelina Oil


  • Knife

  • Cutting Board

  • Measuring Cup

  • Blender

  • Bowl

  • Sheet Tray

  • Spoon

  • Airtight Container


  • Airtight Container in Refrigerator up to 5 days or 6 months in the Freezer.


Questions about this recipe? Ask Chef Pierson!