Roasted Tomato Soup Recipe

Roasted Tomato Soup with mini Cheese Sandwiches

To help blend the roasted vegetables use a blender or immersion blender for best results.  Roma tomatoes are suggested for this hearty soup, they have a fuller flavor and bake beautifully.  Easy simple fall soup that you will want to serve often.



5 pounds Roma tomatoes, halved

1 large yellow onion, peeled and sliced thin

3 large carrots, peeled, sliced ½” thick

2 garlic heads, peeled cut in half

¼ cup olive oil

2 teaspoons salt

2 teaspoons black pepper, ground

232 oz. chicken broth

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

¼ teaspoon ground red pepper, optional

Garnish:  Flat leaf parsley or celery sticks.


1. Preheat oven to 450 degrees.  Line a roasting pan with Aluminum foil. Spray foil with     cooking spray.

2. In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper.

3. Pour vegetables into prepared pan and bake for one hour. At 30 minutes stir, continue to bake another 30 minutes.  Remove from oven and cool 10 minutes.

4. Using a blender or immersion blender, blend vegetables to puree or very smooth.

5.  In large stock pot, combine puree, broth, lemon juice, Worcestershire sauce, more salt and pepper if needed.  Add red pepper if desired. Whisk until smooth.

6.  Bring to a simmer over medium heat.  Cook 10 minutes.


Serve in shot glasses or small glass bowls, garnish with celery sticks and Mini Grilled           Cheese Sandwich triangles.  Or cheddar cheese straws shaped in large spoons or cookie pressed into shapes.