fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Roasted Tomato Soup

  • Author: Marty Boyd
  • Yield: 6 1x


  • 8 to 10 tomatoes, halved
  • 4 garlic cloves, smashed
  • 2 small onions, quartered
  • 2 carrots, peeled and cut in half
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • salt and fresh ground pepper, to taste
  • 2 cup chicken stock
  • 2 tablespoon brown sugar
  • 1/4 cup greek yogurt
  • 1/4 teaspoon red pepper flakes
  • ⅓ cup sliced fresh basil
  • fresh basil leaves for garnish, optional


  1. In a large ziploc plastic bag, combine halved tomatoes, garlic, onions, carrots, olive oil, Italian seasoning, salt and pepper. Turn bag coating all the contents.
  2. Spread tomato mixture on a large baking sheet.
  3. Roast for 30 minutes, or until tender. and starting to caramelize.
  4. Remove from oven and let cool slightly.
  5. Transfer roasted tomato mixture to a blender and add sliced basil.
  6. Blend until smooth.
  7. Pour mixture into a soup pot, along with chicken broth, brown sugar and red pepper flakes and cook over medium-high heat until heated through.
  8. Remove from heat and stir in greek yogurt.
  9. Serve with basil leaf garnish if desired.