Roasted Tomato Soup

28-oz can Whole Tomatoes


Vegetable Broth


Torn Bread

Olive Oil



Oregano Thyme Salt Pepper

Stir together the olive oil with dried oregano and thyme, kosher salt and black pepper in a small bowl.

Toss the tomatoes, onions and garlic with 2 tablespoons of the seasoned olive oil. Spread them across a sheet pan.

Roast the tomatoes and onions at 400 degrees F until the tomatoes are wrinkled and the onions are browned at the edges, about 25-30 minutes.

On a sheet pan, toss the torn bread with the remaining seasoned olive oil.

Toast at 400 degrees F until the croutons are golden brown.

Combine the tomatoes, onions, tomato juice and vegetable broth in a saucepan. Squeeze in the roasted garlic cloves.

Use an immersion blender to puree the soup and then warm it on the stove.

Or puree everything in a blender and then pour the soup into the saucepan to warm.

Divide the soup into bowls and top with croutons, Parmesan and parsley.

Roasted Tomato Soup