Slow-Roasted Balsamic Tomato Soup

Slow roasting unlocks the flavors of the tomatoes for a rich, delicious soup.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 12 tomatoes, cut into wedges
  • 6 cloves garlic, crushed
  • 1 large onion, crushed
  • 3 sprigs thyme
  • 1⁄3 cup balsamic vinegar
  • 1⁄8 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup olive oil
  • 4 cups vegetable stock


  • Preheat the oven to 350°F.
  • Mix together all the ingredients except the vegetable stock and place in a roasting tray. Slow-roast for approximately 30 minutes in the oven until slightly browned. Remove from the oven and place in a pot with the vegetable stock.
  • Simmer over medium heat for 35 minutes. Purée the mixture in a food processor or blender.