Roasted Tomato Soup

Roasted Tomato Soup



  • 6 tbsp olive oil
  • 2 lbs roma tomatoes
  • 1 container cherry tomatoes
  • 4 tbsp shallots chopped
  • 2 large garlic cloves chopped
  • 2 tbsp flour
  • 5 cups chicken or vegetable stock
  • 2 large basil leaves
  • salt & pepper to taste


  • Preheat the oven to 350°.
  • Slice and seed the Roma tomatoes. Then place cut-side up on a parchment lined baking pan and coat with with 3 tbsp of olive oil.
  • Place the cherry tomatoes on another parchment lined baking pan, coat with 3 tbsp of olive oil, and cook all tomatoes for 1 hour.
  • Next melt the butter in a pot, add garlic & shallots, and cook for 2 minutes.
  • Add the flour and cook for another 2 minutes.
  • Finally add the stock and roasted tomatoes. Bring to a boil, reduce, and let simmer for 20 minutes.
  • Puree in a blender.
  • Add chopped basil, salt and peper to taste.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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