Roasted Tomato Soup

Roasted Tomato Soup

Nothing like a tomato soup for any day this season. Our favorite recipe is a combination of Mama Ceci's and Gaby Griffeth's recipe-it's full of love.


4-5 roma tomatoes

2 celery sticks

1 carrot

½ red bell bell pepper

½ red onion

1 stick of fresh rosemary

1 head of garlic

Kosher salt



Olive oil

Chicken consommé

Preheat the oven to 180 C (400 F). In a large baking pan add all the chopped vegetables, rosemary and sliced garlic head. Add olive oil, salt and a little pepper.  Roast for 30 minutes or until cooked. Once ready add them in a blender and with a cup of chicken bouillon or water according to your preference. In a pot heat a little oil and add the mixture and let it cook for at least 15 minutes to add the cumin and salt. Serve it with birote saldo or a delicious sourdough.


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