Roasted Tomato Soup


1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)

1 sweet onion, peeled and quartered

1 head garlic, top third cut off to expose the cloves

¼ cup olive oil

Salt and freshly ground black pepper

3 cups chicken or vegetable broth

1 bay leaf

2 sprigs thyme

3 tablespoons chopped fresh basil

⅓ cup crumbled goat cheese


1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. 

2. Arrange the tomatoes, onion and garlic on the baking sheet. Drizzle the olive oil evenly over everything (including a few teaspoons on the garlic). Season with salt and pepper.

3. Roast until the tomatoes start to blister, the onion is tender and the garlic is caramelized, 35 to 40 minutes.

4. Transfer the tomatoes and onions to a large pot. Squeeze the garlic cloves out of the skin and into the pot.

5. Add the broth, bay leaf and thyme, and bring the mixture to a simmer over medium-low heat. Simmer until good flavor has developed, 20 to 25 minutes.

6. Transfer the soup to a blender or food processor and blend until smooth.

7. Ladle the soup into bowls. Garnish each bowl with 1 teaspoon basil and 1 to 2 tablespoons goat cheese. Serve warm.