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Roasted Tomato Soup

Author: Jennifer Locklin


  • 4 lb tomatoes halved lengthwise
  • 8 garlic cloves left unpeeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion finely chopped
  • 1/2 teaspoon dried oregano crumbled
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • 1 t celery flakes
  • ½ t red pepper flakes


  • Preheat oven to 400°F.
  • Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan (with sides) and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt, pepper, celery flakes, and red pepper flakes. Roast seasoned tomatoes for 1 hour, then cool completely in pan. Peel garlic (the skins should easily slip right off).
  • In a 6 to 8 quart heavy sauce pot, cook onion, oregano, and sugar in butter over low heat, stirring often, until onion is softened and slightly caramelized, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.


*Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.