Fresh Tomatoes

When the garden gives you tomatoes, it’s time to make tomato soup!

The vines just keep on giving, so Victor took about six pounds of them and made a big batch of roasted tomato soup – and it is outrageously good!

This is one of those soups that you really want to just keep on eating. And eating. And eating…

Sweet from the tomatoes, spicy from the peppers, and a roasted rich flavor from the onions, peppers, and garlic.

Sheer perfection.

Roasted Tomato Soup

Roasted Tomato Soup


  • 6 lbs fresh ripe tomatoes
  • I whole head garlic, roasted
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 hot peppers, chopped
  • olive oil
  • salt & pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 1/4 cup fresh herbs – basil/parsley/oregano
  • marinated chopped tomatoes and basil for serving
  • 1/4 cup parmesan cheese optional garnish
  • 1/4 cup uncooked rice, optional for thickening


Preheat oven to 450°F.

Wash and cut tomatoes (cut in half for smaller sized tomatoes, cut larger tomatoes into quarters or eighths).

Place tomatoes, onion, bell pepper, hot peppers, olive oil, salt, pepper and dried herbs on a large pan.

Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them. Roast garlic separately.

Bring chicken broth to a boil, add tomatoes, roasted garlic, and fresh herbs. Using an immersion blender, blend mixture until smooth and creamy.

Top with marinated diced tomatoes.

We thought the soup was thick enough as it was, but if you’re looking for a heartier soup, add up to a quarter cup of uncooked rice and cook in the broth.

He used up the last of the paprika oil he made a few days ago and mixed it with the chopped tomatoes and basil for a great topping. You could add just about anything – from croutons to sour cream, pepitas… Or keep it simple and don’t add anything at all.

Roasting everything is the key – so have at it!