MI Coop Kitchen

Terrific Tomato Soup

Recipe by
Great Lakes Energy Cooperative  
40 minutes
Prep: 10 minutes | Cook: 30 minutes | Servings: 6 servings


  • 3 pounds fresh ripe tomatoes
  • 4 cloves garlic, peeled
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 2 tablespoons fresh herbs (basil, parsley and oregano)
  • fresh basil & parsley for serving
  • 1/4 cup parmesan cheese, optional for garnish
  • 1/2 cup heavy cream, optional


  1. Preheat oven to 450 F.
  2. Wash and cut tomatoes. For smaller apricot-sized tomatoes, cut in half. For larger tomatoes, cut into quarters or eighths.
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
  4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
  5. Bring broth to a boil; add tomatoes and fresh herbs. Using a hand blender or immersion hand blender, blend mixture until smooth and creamy. Add heavy cream if using and stir.
  6. Top with parmesan cheese, croutons or a drizzle of heavy cream.

1 Reviews

  1. Karen

    I have been searching for a perfect tomato basil soup and I think my search has ended with this recipe! It’s flavorful, delicious, smooth and excellent with the roasted tomatoes and veggies. Thanks for sharing


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