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Sarah's Roasted Tomato Soup


  • 1 1/2 pounds fresh tomatoes
  • 4 cloves garlic
  • 1 medium onion
  • 4 sprigs rosemary
  • 3 tbsp olive oil
  • 1 tbsp flour or cornstarch
  • 1 quart chicken or vegetable stock
  • salt and pepper, to taste


  • Cut the tomatoes and onion into quarters or large pieces. Peel the garlic cloves and leave them whole. Place the vegetables and rosemary on a baking sheet and drizzle with olive oil.
  • Roast in a 400°F oven for 45 minutes. After roasting, discard the rosemary sprigs.
  • Place the roasted vegetables in a blender or food processor. Add flour then puree until smooth. 
  • Pour tomato mixture into a pot and add your favorite stock.
  • Simmer for 10 minutes on a medium heat. Season with salt and pepper to taste.