Roasted Garlic Tomato Soup


2 14.5-oz canned tomatoes, or 10 to 11 whole tomatoes, peeled (about 1 lb.) and their juice

1 1/2 cups chicken or vegetable broth

1 to 2 bay leaves

4-6 cloves from 1 bulb of garlic

salt and pepper to taste

drizzle of olive oil

Roasted Garlic Tomato Soup


Preheat oven to 350 degrees F. Drain the juice of canned tomatoes into large stock pot. Set aside.

On large baking sheet, spread tomatoes evenly and drizzle with olive oil. Sprinkle with salt and pepper, stir, and spread the tomatoes evenly on sheet. Create a small hole in the tomatoes in the center of the sheet. Set aside.

Cut the top off of the garlic and wrap with aluminum foil – creating a small opening at the top. Drizzle the exposed garlic heavily with olive oil. Place upright in center of baking sheet with tomatoes and roast together for about 45 minutes or until garlic is soft and near golden. Stir tomatoes occasionally while baking.

While tomatoes and garlic roast, add broth and 1 to 2 bay leaves to stock pot with the tomato juice. Bring to a boil then reduce to low heat.

Once the tomatoes and garlic have roasted, carefully remove 4 to 6 cloves from the bulb. Remove the bay leaves from the stock pot. Using a Vitamix or similar blender, carefully add 1/3 of the liquid, a few roasted garlic cloves, and 1/3 of tomatoes to pitcher and blend until smooth. Repeat this process and transfer to a separate container or serving dish such as a tureen. Serve warm.

Recipe by:

Chef Paul Smith