Roasted Tomato Soup with Basil

Adapted from The Everyday Vegan


  • 4 lbs tomatoes (approx. 24 large roma tomatoes)
  • 1.5-2 bulbs garlic, pealed and divided
  • 2T balsamic vinegar
  • 1T tamari
  • 1T olive oil
  • dried oregano
  • dried basil
  • salt
  • black pepper

  • 2 medium onions, diced
  • 2T olive oil
  • salt
  • black pepper
  • 2c vegetable stock
  • 2c water (depending on tomato juices)
  • 1t sugar
  • 1/3c fresh basil, chiffonaded


  1. Preheat oven to 400 convection roast (or bake for conventional ovens). Line cookie sheet with parchment.
  2. Remove stems from rinsed tomatoes. Halve tomatoes and place, cut-side up, on a lined cookie sheet with a decent rim.
  3. Halve garlic cloves and wedge into seedy parts of tomatoes.
  4. Combine tamari, balsamic vinegar, and olive oil, and brush generously onto tomatoes.
  5. Rub dried herbs onto tomatoes, covering generously. Crack fresh salt and pepper over tomatoes.
  6. Roast until browned, 30-45 minutes.
  7. Heat olive oil on medium in a large pan. Add onions, salt, and pepper, and saute until browned.
  8. Add roasted tomatoes and garlic, scraping down the pan to get all the juices. Mix well.
  9. Add stock, water, and sugar. Bring to a boil, and reduce to simmer for 10 minutes. Blend. Optionally, add some bay leaves and simmer for half an hour.
  10. About 10 minutes before serving, add the fresh basil.
  11. Serve with a thin slice of parmesan and fresh black pepper (optional).