Roasted Tomato Soup

I don’t think they will ever fix my burner. Recipe taken from here but with a few changes.


  • 6 cups cherry tomatoes
  • salt and pepper
  • 3 TBSP olive oil
  • 2 TBSP butter
  • 6 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 tsp hot pepper paste or flakes
  • 28 oz chopped tomatoes
  • 4 cups vegetable stock/broth
  • 1 tsp rosemary
  • pesto


1) Heat an oven to 450F/232C or toaster oven to 180C.

2) Mix the cherry tomatoes, salt and pepper and 2 TBSP olive oil.

3) Place on a baking tray and cook until they are shriveled, about 30 minutes (yes, they all fit in a toaster oven!). They will look a bit soupy in the middle when the juices start to leave, but keep cooking until they start to turn black/brown.

Roasted Tomato Soup 001

4) Heat the 1 TSP olive oil with butter in a large pot.

5) Add the garlic, onion and hot pepper paste and cook until the onion is soft, about 5-10 minutes.

6) Add the chopped tomatoes, vegetable stock/broth, rosemary and roasted cherry tomatoes and simmer for 40 minutes.

7) Use an immersion blender or transfer the soup to a blender and puree.

8) Serve topped with pesto.

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