Roasted Tomato Soup

It’s cold, everyone is sick and you’ve been walking through people’s sneezes and cough clouds all day. At this point soup is inevitable but don’t grab the tinned rubbish. Your body needs some vitamins, not a bowl full of sugar and salt – try this roasted tomato soup recipe, your body will thank you for it.  

  • 6 medium tomatoes 
  • 3 teaspoons of olive oil
  • 4-5 cloves of garlic (still in their skin)
  • 1 medium potato
  • 1/2 a small head of cauliflower (about 1/3 pounds)
  • 1/2 a medium yellow onion
  • 1 tablespoon of diced fresh rosemary (if you need to use dried, use only 1 teaspoon)
  • 3/4 teaspoon dried thyme
  • 2 1/2-3 cups vegetable broth
  • salt and pepper to taste


  1. Warm up your oven to 325 degrees and grab a rimmed baking sheet or big roasting pan.
  2. Pour 1 of the teaspoons of oil on the baking sheet and smear it around evenly to make sure nothing sticks.
  3. Roast tomatoes with olive oil and salt for about 20 minutes.
  4. Try to keep about 1/3 of the sheet empty for other veggies.
  5. Roll the cloves of garlic in the oil on the pan, and place them near the tomatoes.
  6. Leave the skin on the garlic so they roast and get all sweet.
  7. Add a small pinch of salt over the tomatoes and roast all that in the oven for 30 minutes.
  8. If you can’t remember to check the clock, set a timer. If you can’t do either then you shouldn’t be in the kitchen with sharp objects…
  9. While the tomatoes are roasting, skin the potato and chop it, the cauliflower, and onion up into small pieces. You want to end up with around 1 cup of chopped potato, 1 1/4 cup chopped cauliflower, and 1 cup chopped onion.
  10. Toss them all together in a bowl with the remaining oil, rosemary, thyme, and a small pinch of salt and pepper.
  11. After the tomatoes have roasted for 30 minutes, add the seasoned vegetable mixture to the pan, spread it out as much as possible, and roast it all for another 30-40 minutes. Just make sure the potato and cauliflower are tender and golden in some spots.
  12. Take the pan out of the oven and let it cool for a couple minutes.
  13. Squeeze the garlic out of its skin. Add the rest of the vegetables from the baking sheet and the roasted garlic to a blender and pour in the broth. Blend until the soup looks smooth.
  14. Pour it into a pot, warm it over a low heat, and add the remaining tomato juice you saved from the can (it should be around 1/2 a cup).
  15. If you want a thinner soup, add the extra half cup of stock.
  16. Taste and add more salt, pepper, or herbs to get it right for you.
  17. Serve hot with some bread so you can mop your bowl clean when your spoon becomes useless. Makes enough for 4 mugs or 2 regular bowls


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