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As we enjoy the last few days of the Summer season and prepare to welcome the new season, nothing feels more Fall-like than a warm bowl of roasted tomato soup. Even better, this tomato soup is simple to make, easy to freeze and only calls for a few simple ingredients and some fresh produce that you most likely have on hand already.


  • 2 Pounds Of Tomatoes, halved
  • 1 tbsp Olive Oil
  • 2 Cups Of Chicken Stock
  • 1 Large Onion, chopped
  • 2 tbsp Of Butter
  • 3 Cloves Of Garlic, peeled
  • 1/4 Cup Of Fresh Basil, Chopped
  • 2 tbsp Of Flour
  • Salt & Pepper To Taste


  1. Begin by preheating your oven to 400°
  2. Next, add the tomatoes and the garlic to a baking sheet and drizzle olive oil lightly. Season with salt and pepper and roast for 30 minutes or until caramelized.
  3. Once roasted, add tomatoes, garlic and 1 cup of chicken stock to a blender and mix until smooth.
  4. In a large soup pot, heat butter, and cook the chopped onions until fragrant and soft. Add fresh basil and flour and 1 cup of chicken broth to the soup pot, whisk until broth is smooth.
  5. Pour the roasted tomatoes into the soup pot and let simmer for 25 minutes, uncovered and stirring occasionally.
  6. Serve and enjoy with a topping of parmesan cheese or fresh basil.

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