Prep Time: 10 minutes Cook time: 1 Hour


  • 8 Large Roma tomatoes, halved and seeded
  • 2 Large Red Peppers, quartered and seeded Optional
  • 1 Medium Onion, quartered
  • 5 Medium Garlic Cloves
  • 1 Large Bunch of fresh basil
  • 4 Tablespoons Olive oil, divided
  • 1 Tablespoon Balsamic Vinegar
  • 1 Pinch Ground salt & pepper
  • 6 Ounce can of tomatoes paste
  • 5 Cup Vegetable sock
  • 4 Ounces Carrots Optional
  • 1/4 Cup Heavy cream


Preheat the oven to 400°

On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, basil, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers skin side up, carrots and bake until lightly charred, 45 to 50 minutes.

In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well. Add the roasted tomato mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Transfer the soup to a blender* (or use an immersion blender directly in pot) and pulse in small batches until almost smooth with some pulp. Use a separate bowl to hold the blended soup and then return it all to the pot.

Heat the soup to warm through, then ladle into serving bowls and garnish with basil. *When blending hot liquids: Remove liquid from the heat and cool for at least 5 minutes. Transfer liquid to a blender/food processor and fill it no more than halfway. If using a blender, release one corner of the lid. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Leave a Reply