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Roasted tomato soup

Recipe by:Chef James Lehman


  • 3 lb. fresh tomatoes
    Salt and pepper, to taste
    1/2 cup olive oil, divided use
    1 medium yellow onion, diced small
    5 cloves garlic, chopped
    3 to 4 cups vegetable broth
    1/4 cup chopped fresh basil
    2 tbsp. chopped fresh oregano
    1 tbsp. pepper sauce
    1/2 cup heavy cream


Core tomatoes and cut in half lengthwise. Place in a bowl and drizzle with salt, pepper and half of the olive oil. Place tomatoes on a baking sheet and roast at 350 degrees for 15 to 20 minutes or until the skin starts to pull away from the tomatoes. When tomatoes are done, return to the bowl and cover with plastic. Let sit for 10 minutes and then peel the tomatoes, discarding skins.

Heat remaining 1/4 cup oil in a heavy-bottomed pot and add onions and garlic. When onions and garlic are soft, add tomatoes, broth, basil, oregano and pepper sauce. First add 3 cups of broth; if more is needed to thin the soup, add it later. Bring to a boil and then lower heat to a simmer. Simmer for 30 minutes and then purée with a hand blender. Add heavy cream to pot and season with salt and pepper.

Serves 6

Wine-pairing suggestion: Rich, ripe zinfandel such as Ironstone Reserve Old Vine Zinfandel.

Califonia Bountiful