Farmer Kelly’s Easy Roasted Tomato Soup


  • 2-3 lbs. fresh tomatoes (prefer Roma type, but all varieties work)
  • 4 cloves garlic
  • 2 Tbsp olive oil
  • 2 cups chicken or veggie broth (preferably homemade)
  • Fresh Herbs – Basil, Rosemary, Oregano, Sage


  • Slice tomatoes  and place cut-side down on jelly roll pan
  • Peel & slice garlic and spread throughout tomatoes
  • Drizzle with EVOO, salt & pepper
  • Roast tomatoes/garlic at 400 degrees for 30-40 minutes (until skins are wrinkled)
  • Let cool for 5 mins. Pull skins off tomatoes (feed to chickens, if you got ‘em)
  • Pour skinned tomatoes, garlic, pan juices, broth into sauce pan
  • Add whole fresh herbs/sprigs, bring to boil
  • Reduce heat & simmer for 15 mins
  • Remove herbs (feed to chickens, if you got ‘em)
  • Blend using immersion blender (if you don’t have one, go buy one today.  You’ll never eat canned soup or tomato sauce again.  Game changer!)
  • Simmer an additional 10 mins (optional)

Serve with a sprinkle of your favorite grated cheese (pecorino/romano is my go-to), a dollop of sour cream, chopped fresh herbs, or all of the above. 


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