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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.