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Organic Slow-Roasted Tomato Soup


1 bunch of fresh basil

1 large organic carrot, unpeeled, lightly chopped

1 head of garlic, separated, left unpeeled, lightly smashed (peel after cooking)

1 medium onion, peeled, cut in big chunks

1 shallot, cut in chunks

3 lbs of organic tomatoes (different kinds)

1 tsp Himalayan salt

3 tbs olive oil

Fresh cracked pepper

2-3 cups of water

Couple slices of bakery style bread

Red pepper flakes to taste

Shaved Parmigiano Reggiano to taste

Olive oil for drizzling (optional)


Preheat oven to 300 degrees F.

Line a roasting tray with tomatoes, onion, shallot, carrot and garlic

Add salt & pepper

Drizzle with olive oil

Roast for about 3 hours until vegetables are soft and caramelized

Check after 2 1/2 hours (sometimes it is done faster)

Toast bread in oven for 15-20 mins while waiting

When vegetables are done place them in pot of water and simmer

Add bunch of basil and close lid to prevent spitting

Break bread and add to pot

Using an immersion blender or food processor, puree the soup roughly

Taste and add more salt and pepper if necessary

Thin with more water until soup reaches desired consistency

Serve with a drizzle of olive oil and a few shavings of Parmigiano Reggiano

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