Tomato Soup


  • 4 large tomatoes quartered
  • 2 large carrots peeled & cut into 5 pieces
  • 1 red onion quartered
  • 2 tablespoon olive oil
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • Salt to taste
  • Ground black pepper to taste
  • 2 ½ cups warm water or vegetable stock


  1. Preheat the oven to 425 degrees. On a sheet pan assemble the ingredients. Drizzle the olive oil over the vegetables, then lightly season with salt and pepper.
  2. Roast for 25 minutes at 425 degrees.
  3. Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 ½ minutes. If you do not have a high speed blender or immersion blender, use a regular blender to blend until smooth. Pour the blended soup in a saucepan, season with salt and pepper. Allow simmering for 10 minutes. Stir. Serve warm and enjoy with cheesy bread or crackers.

Original Recipe by Mirlene

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