Brenda Smith’s Roasted Tomato Soup

Markets and gardens are filled with tomatoes once again.  Here is a great looking  soup recipe from Brenda Smith, coordinator of the fantastic Selkirk College Co-op Education and Employment Services:

When Brenda isn’t helping people find interesting co-op placements and employment, she and her dog Kasey  keep her small farm running!

Brenda smith

Brenda Smith from Selkirk Colleges Co-op Education and Employment Centre



tomatoes from Brenda’s amazing garden

roasted tomato soup ready to freeze

Roasted Tomato Soup and some dried zucchini chips ready to freeze

Brenda's tomato soup

Roasted Fresh Tomato Soup

Prep time
15 mins
Cook time
65 mins
Total time
1 hour 20 mins
Recipe type: Soup
Serves: 4-6
  • 3 pounds fresh tomatoes (about 4 cups, halved)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 cups vegetable stock
  • 2 bay leaves
  • Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
  1. Preheat oven to 450F/230C.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
  3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
  4. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
  5. Garnish in bowl with chopped fresh basil or cilantro.
Modified from “Roasted Tomato Soup” recipe,

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