My Special Roasted Garlic Tomato Soup Recipe

I shared some photos with you about my soup recipe, now I thought I would share with you the step by step process.  Let me know if you like me sharing recipes and I will continue to share some more with you through my blog.  If you have any questions, feel free to message me…Hope you enjoy!!

Grocery List:

  • 3 pounds plum tomatoes
  • 5 Fresh tomatoes
  • 1 Can of Tomato Paste
  • 1 Yellow Onion
  • One full Garlic
  • Olive Oil
  • Fresh Basil Leafs
  • 1 Cube of Chicken Bouillon
  • Granulated Garlic
  • 2 Red Peppers 
  • Parmesan Cheese 
  • Salt/Pepper
  • Ziplock Bags (2) 
  • Foil
Preparation and Process:
First begin by preheating your oven to 225C.  Place entire garlic in foil and drizzle olive oil inside… wrap it up and throw it in the oven.  Slice all the fresh tomatoes and remove the center guts (place them into a bowl, we will be using these!).  Place cut tomatoes, on a large baking sheet.  Drizzle olive oil on tomatoes, a little salt, and as much granulated garlic as you please (We LOVE garlic so we use ALOT – you can use however much you prefer).  Roast the tomatoes until they are brown and tender.  Once you have reached this place the roasted tomatoes in a sealed ziplock bag (let it sit).  
You are now going to follow the same process as the roasted tomatoes for your two large red peppers (as seen in picture below).  Also, I tend to throw the broiler on for about 3 minutes in order to get that burnt roasted appearance on my red peppers.  Once finished, place these into a sealed zip lock bag and leave…
Chop your onion into fine pieces and place into a large pot over medium-high heat.  Add Olive oil (I do not measure the specific amounts of oil and seasonings because I go by the taste of things)… AND Add the guts from your tomatoes – sauté.  Then add your can of tomato puree, Chicken Bouillon Cube and a 1/2 cup of water.  
Take Garlic out of the oven…. Let it cool down then remove the cloves from their skin and add to the pot.  
Grab your two ziplock bags of tomatoes and peppers… Mash them with a spoon (Be CAREFUL the steam inside is hot and sometimes the bag pops if you are not gentle.  Add them all to your soup …
You are then going to take your blender and puree the entire soup (depending on if you want the soup to be chunky or more creamy … your preference)… 
Take the fresh basil and rub it between your hands… chop it up… add to the soup…
Next you want to place a cap on the large pot and bring the soup to a boil then turn it off and remove it from the hot section of the stove… Let it cool down for a couple of hours maybe 4 (you can even put it in the freezer) then you are going to heat it up again just before you eat.  This process helps bring all the flavors together.  Add as much cheese as you would like as well as salt and pepper for taste…
I will let you know that the soup ALWAYS tastes better on the second day so sometimes its best to make the soup the day before you would like to eat it.    
Roasting the Peppers and Adding to Bag while they are HOT

Let it Sit

Mash it up
Add it in
Puree to your own personal preference
Heat it up just to cool it down…


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