Roasted Tomato Soup


This is a lighter soup with no cream or milk. Grilled cheese sandwich optional! Barb L.

Yield: 3-4 servings (About 3 cups)


2 lbs Roma Tomatoes, cut into quarters

14 medium red onion, coarsely chopped

6 garlic cloves, peeled and coarsely chopped

8-10 leaves of fresh basil, remove the leaves from stem and roughly chop

1 1/2 Tbsp Flying Olive Basil, Garlic, Tuscan Herb, or a Flying Olive Dipping Extra Virgin Olive Oil, a Single Varietal of Choice, or a combination

1 ½ Tbsp Flying Olive Aged, Dark Traditional Balsamic Vinegar or Neapolitan Herb Balsamic Vinegar

Sea Salt. I especially like Salts of the Earth’s Arrabiatta di Roma (gives it a little kick), or Little Italy Salts.*

Freshly ground black pepper

1-2 cups veggie or chicken broth or water

1/4cup Parmesan cheese, shaved or grated (optional)


Turn oven on to 375 degrees.

Wash and cut the tomatoes, placing them on a rimmed baking sheet or a shallow baking dish, cut side down. Add the onion, garlic, and basil to the pan.

Drizzle vegetables with Flying Olive EVOO and Balsamic Vinegar. Mix together well. Season with salt and pepper. Bake for 45 minutes.

Remove from the oven and let cool for 10-15 minutes. Place roasted tomato mixture in a food processor bowl. Place a clean dish towel over the opening and begin puréeing. When vegetables are smooth, slowly add broth or water until soup has desired consistency. Taste and adjust seasoning. Serve with your preferred toppings such as a sprig of basil, Parmesan cheese, sour cream, or Homemade Croutons.

Submitted by Barb L.

*Available in the Eastgate Store