Wednesday Recipe: Roasted Tomato Soup


  • 2 pints of tomatoes (two different kinds, like Roma & Campari)
  • 1 head of garlic halved
  • 1 shallot halved
  • 1 bunch of basil
  • 1 serrano pepper stem removed
  • salt & pepper to taste
  • olive oil to taste
  • ½ cup heavy cream
  • ½ cup vegetable broth


  • Combine everything except cream and broth in an oven-safe pot with a lid. Roast in the oven for 30 minutes at 480 degrees F.
  • Carefully remove the pot from the oven. Remove garlic peel and shallot peel. Transfer everything to a blender and pulse a few times. Add the cream and broth, then blend until smooth. If necessary, transfer back to pot over medium heat until warmed through.
  • Garnish with red pepper flakes and serve with grilled cheese or garlic toast.