Roasted Tomato Soup

If I had to live on one food for the rest of my life, it would be tomatoes. Cannot imagine life without them and wouldn’t want to. Why would I, when I can think of about 43 delicious ways to prepare tomatoes off the top of my head? I’m the Bubba Blue of tomatoes!

Don’t get me started, or I will yap your ear off about ‘em. So I doubt you’re going to need three tries to guess what my favorite soup is, huh? Definitely tomato! Especially this Roasted Tomato Soup. Five ingredients, so much creamy, tomato-ey goodness.

Cherry tomatoes, garlic and red onion, roasted to sweet perfection in the oven and then blitzed with a generous amount of olive oil and some salt. Done and delicious. Served with lots of fresh basil and some of our Confit Tomatoes, because why would I not double up on my favorite ingredient?

xoxo Donata


Serves 4 as a starter and 2-3 as a main

21 oz (600 g) cherry tomatoes

5 garlic cloves, peeled

2 medium red onions, peeled and quartered

1/2 cup (120 ml) extra virgin olive oil plus 3 tbsp extra

1/2 tsp salt plus 1/2 tsp more

Fresh basil leaves as garnish


Preheat oven to 425 F (220 C). Place the tomatoes, onions and garlic cloves on a pan sheet lined with parchment paper. Drizzle 3 tbsp olive oil over everything and then sprinkle over 1/2 teaspoon of salt. Roast in the oven for 35 to 40 minutes or until tender with slightly charred edges.

Place in a blender with the olive oil and 1/2 tsp salt and blend until smooth. Serve immediately or chill until ready to reheat and serve.

Serve with fresh basil leaves, crusty bread and our Confit Tomatoes.

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