Roasted Tomato Soup

Difficulty: Simple
Time: 1 hour 15 minutes
Serves: 4

  • 2.5 lbs Tomatoes on the Vine, washed and halved
  • 6 – 8 cloves of garlic, peeled
  • 2 onions, sliced
  • ¼ cup virgin olive oil
  • 2-3 bay leaves
  • ½ cup fresh basil leaves, chopped
  • ¾ cup non-fat, plain yoghurt
  • 1 quart chicken stock
  • salt and pepper

Our flavorful Tomatoes on the Vine are ideal for this succulent and satisfying soup with a deep tomato richness. Hearty enough to be a main dish, this soup is also a lovely starter to a light lunch or dinner.


  1. Pre-heat oven to 450°F.
  2. Place tomatoes, onions and garlic on a baking tray. Line tray for easy clean-up.
  3. Drizzle olive oil over tomatoes, season with salt and pepper. Roast in pre-heated oven for 30 minutes.
  4. Remove tomatoes from oven, transfer to large soup pot. Add stock and bay leaves, bring to a boil. Reduce heat and simmer for 25 minutes.
  5. Discard bay leaves from pot. Wash, dry and add basil. Return soup to low heat and add yoghurt. Stir until mixed, take off heat. Allow to cool slightly.
  6. Pureer in blender. Season to taste with salt and pepper. Serve and enjoy!