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Roasted Tomato Soup




  1. Preheat the oven to 425 degrees F.
  2. In a large oven safe pot, combine the tomatoes, onion, garlic, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes begin to char and release their juices. Let cool slightly.
  3. Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.
  4. To serve, ladle the soup among bowls and top with fresh basil. Enjoy!


Courtesy of: Half baked Harvest – https://www.halfbakedharvest.com/easiest-herby-tomato-soup/

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