Fresh Roasted Tomato Soup

Roasting the tomatoes takes the most work in this recipe. If you don’t have fresh, in-season tomatoes, use a 28-ounce can of whole tomatoes.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 10 plum tomatoes, halved and seeded
  • 6 garlic cloves, peeled and smashed
  • 1⁄4 cup olive oil
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 medium onion, peeled and diced
  • 1 large leek, cleaned and thinly sliced
  • 3 cups vegetable stock
  • 1 Tbsp. balsamic vinegar
  • 1 cup heavy cream


  • Preheat oven to 325°F. Place the tomato halves in a large skillet. Add the garlic cloves and drizzle half the oil on top. Season with salt and pepper. Place the pan in the oven and bake for 30 minutes.
  • Place a Dutch oven over medium-high heat. Add the rest of the oil, onions, and leeks. Cook 10 minutes. Stir the tomatoes, garlic, and juices into the pan. Stir in the stock, and vinegar. Use a spoon to crush the tomatoes while they cook. Cook for 20 minutes. Use a stick blender to purée the tomato mixture, or let the soup cool slightly before adding to a stand mixer.
  • Boil again and let any unwanted liquid boil off. Turn off heat and stir in cream. Cover for 5 minutes before serving.