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5 from 1 vote
Roasted Fresh Tomato and Garlic Soup (Vegetarian, Vegan and Gluten Free)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 3 pounds of fresh Campari tomatoes (I prefer Campari over any other), cut in half
  • 1 pound of grape tomatoes - leave whole
  • 6 garlic cloves, peeled
  • 2 small yellow onions, quartered
  • 3 cups Vegetable Stock (my all time favorite is ZOUP brand)
  • a sprinkling of oregano and red pepper flakes
  • Salt (optional) and pepper to taste
  • Fresh cilantro or basil for garnishing
  1. Preheat your oven to 425 degrees.
  2. Line a baking sheet with a silpat. Spread out the halved tomatoes, whole grape tomatoes, garlic cloves and onions. Generously spray with cooking spray. Add salt and pepper. (If you are salt free you can skip the salt!) Roast for 30-35 minutes, until ingredients are caramelized and onions are just starting to brown. There should be lots of juice in your pan.
  3. Remove from oven and transfer all ingredients, including pan juices, to a large stock pot. Add 3 cups Vegetable Broth. Bring to a boil, reduce heat and continue to simmer for 20-30 minutes, until liquid has reduced by about a third.
  4. Use an immersion blender to puree the soup until creamy and smooth. Top with fresh cilantro or basil.