From the Journal | Roasted Tomato, Garlic and Basil Soup

ROSE & IVY Journal Roasted Tomato, Garlic and Basil Soup

Tomatoes are a wonderful fruit that begin in early summer and stretch into late fall.  The market is still bursting with heirlooms of all varieties, it is wonderful! To celebrate this versatile ingredient, I had to highlight it in the latest issue of the Journal.  A classic soup that should be mastered by any cook is tomato soup, because it is so easy. This recipe let's the oven do most of the work, you just have to puree and you are good to go.  

For more delicious recipes, incorporating tomatoes read 'Ripened on the Vine' in the latest issue of the Journal!

ROSE & IVY Journal Roasted Tomato, Garlic and Basil Soup


This easy soup comes together with only three main ingredients that pack major flavor. Roasting tomatoes draws out their sweetness, while the garlic and basil only adds to that goodness.

8 medium beefsteak tomatoes, quartered

3 cloves of garlic peeled

6 basil leaves

salt and pepper

olive oil

fresh basil

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Place tomatoes and garlic on baking sheet. Drizzle with olive oil, salt and pepper. Roast in the oven for 35 to 40 minutes until garlic is tender and tomatoes are slightly charred. Place vegetables into a food processor and pulse until smooth. Add basil and pulse until combined. Season with additional salt and pepper, if desired. Soup can be served hot or cold.

Styling and Photography by Alison