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Roasted tomato soup with herbs

Recipe by:Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool


  • 4 lb. ripe tomatoes
  • 1 1/2 tbsp. olive oil
  • 5 cups vegetable broth or water (approximately)
  • 5 tbsp. unsalted butter
  • 1 1/2 cups coarsely chopped onions
  • 3/4 cup peeled and coarsely chopped carrots
  • 3/4 cup coarsely chopped fennel
  • 1/3 cup chopped fresh basil
  • 2 tbsp. chopped fresh rosemary
  • 2 tbsp. chopped fresh thyme
  • 1 cup cream
  • 1 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 to 2 tbsp. sugar (optional)


Preheat oven to 425 degrees. Cut tomatoes in half and seed. Toss in a bowl with olive oil and a little salt. Put on baking sheet, cut side up, and roast for 30 minutes or until skins blister. Remove from oven. Save roasting juices and pour into a large measuring cup. Add enough water to make 6 cups of liquid.

Warm butter in a large pot over medium-low heat. Add onions, carrots and fennel and cook for 10 minutes or until very soft. Add roasted tomatoes (with liquid), basil, rosemary and thyme. Simmer for 5 minutes. Stir in cream. Season with salt, pepper and, if needed, sugar.

Serves 6 to 8

Califonia Bountiful