When Life Gives You Tomatoes, Make Roasted Tomato Soup

Summer is ripe for well, um…ripe tomatoes. The first few warm ones off the vine are inevitably eaten fresh with just a tad bit of salt. It is not long before you are overwhelmed with more than you can slice for salads or sandwiches. Also, as sad as the thought may be, we need to think about the impending winter season.

Here is a recipe I modified to blend all types of tomatoes for a great summer soup or freeze now for a future snowy winter evening. All of the garden ingredients we grow in our vegetable and herb plot.


  • 3 pounds of mixed tomatoes (plum, heirloom, cherry etc)
  • One large garlic clove
  • Couple of shallots (one medium onion will work well too)
  • One large bell pepper (red or yellow color works well)
  • ¼ cup of Olive Oil
  • Sage leaves (basil and rosemary provide alternative flavors)
  • 1 Quart of Chicken Broth
  • Salt and Pepper to taste
  • ½ Cup of Heavy Cream (optional)
  • Chives for topping
  • Grated Mozzarella cheese for topping

Pre-heat over to 450F. Wash, core and halve all of the tomatoes, and pepper. Spray a cookie tray with cooking oil. Wash, peel and halve shallots and garlic. Place evertything cut side down on tray. Drizzle olive oil over the top of everything.

Cook for 25 minutes. While it is cooking make broth in a stock pot and add in minced sage leaves. When veges are ready add them all (including juices and olive oil) to the broth. Mix well and bring to boil. Use an immersion blender to pulp the mixture. If you don’t have an immersion blender, you will need to use a normal blender (be careful not to burn yourself).

Turn the heat down to simmer. If you are looking to eat today and want a creamier texture*, add the cream and stir. Do not let it boil with cream. Add salt and pepper to taste. Immediately serve and sprinkle cut chives and grated mozzarella on top.

*Soup tastes great without cream. If you want to freeze the soup, do not add cream. Freeze it without cream and then add cream when you warm it back up for serving.

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