Tomato Soup Photo


  • (6 – 8 servings)
  • 3 lbs roma tomatoes
  • 4 Tbsp. olive oil, divided
  • 2 tsp. dried Herbs de Provence
  • 10 (or more!) garlic cloves, peeled
  • 1 onion, diced
  • 1/2 cup dry white wine
  • 4 – 6 cups chicken or vegetable stock
  • 1/4 cup tomato paste
  • 2 tsp. balsamic vinegar
  • Salt and pepper to taste


  • Pre heat the oven to 350 degrees. Spray a large rimmed sheet pan with cooking spray.
  • Cut tomatoes in half and place on the sheet pan, cut side up. Add the garlic cloves.
  • Drizzle tomatoes and garlic with 3 Tbsp. of olive oil and the herbs de Provence. Season with salt and pepper.
  • Toss tomatoes and garlic until they are coated with the oil and seasonings.
  • Roast in the oven for 30 minutes until the tomatoes and garlic are soft.
  • Remove from oven and let cool.
  • In a large stockpot, heat the remaining 1 Tbsp. of olive oil over medium heat. Add the onions and cook for about 5 – 7 minutes or until the onion is softened and translucent.
  • Add the white wine and increase the heat to high. Bring to a boil, scraping up any browned bits on the bottom of the pan.
  • Add the stock and the tomatoes and garlic. Bring mixture to a boil. Reduce heat to low. Add the balsamic vinegar and stir in the tomato paste.
  • Simmer, covered for 30 minutes.
  • Let soup cool. Using an immersion blender, food processor or a blender, blend in short bursts until you have a chunky puree. Taste and adjust seasonings.