Blistered Tomato Soup

Prep Time: 15 minutes

Cook Time: 50 minutes

Serving: 4

A Word From The Cook

Not your old Tomato Soup staple (from the can)!


  • 2        TBSP        Olive Oil
  • 10-12                  Tomatoes (best option – Campari)
  • 1         Tsp           Thyme (dried)
  • 1         Tsp           Roseary (dried)
  • 1         TBSP        Vegetable Oil
  • 1          Medium  Onion (diced) – about 1 1/2 cups
  • 2         Cloves      Garlic (roughly chopped)
  • 1/2      Tsp           Salt
  • 2 1/2   Cups        Vegetable Stock (or Chicken Stock)
  • 1/3       Cup          Parmesan Cheese (grated)
  • 1           TBSP        Plain Greek Yogurt (for serving)
  •                                Fresh Basil Leaves (for garnish)


  1. Dice the Onions & Garlic.  (set aside)
  2. Preheat oven to 400° F.
  3. Line a baking sheet with tin foil.
  4. Cut an X into the bottom of the tomatoes, remove the stem mark from the top.
  5. Place into a large bowl with Olive Oil, Thyme and Rosemary and mix to coat well.
  6. Place X cut up on baking sheet and bake for 30 minutes.
  7. Then Broil for an additional 5 minutes.
  8. Remove from oven and remove skin of tomatoes (optional – I prefer not to as I like the texture of the tomato skin in the soup.).
  9. While the tomatoes are roasting, sauté the onions and garlic until translucent (about 5 minutes) in vegetable oil.
  10. Transfer the roasted tomatoes into the pot and stir to combine.
  11. Add the stock and bring to a simmer, let simmer for 10 – 15 minutes.
  12. While simmering, add the grated parmesan, and mix in to ensure it is melted.
  13. Using a stick or a blender, blend until the soup is a smooth / creamy texture. May take a bit of extra blending if you’ve left the skins on the tomatoes
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