Menu Enter a recipe name, ingredient, keyword...

Tomato Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6 (about 2 lb) ripe tomatoes
  • 2 clove(s) garlic, chopped
  • 1 shallot, chopped
  • 2 teaspoon(s) fresh thyme leaves
  • 2 teaspoon(s) fresh chopped rosemary
  • 2 Tablespoon(s) plus 2 tsp extra-virgin olive oil
  • 1 large onion, chopped
  • 1/2 cup(s) chicken broth



Step 1

Heat grill. Put tomatoes, 1⁄2 the garlic, the shallot, thyme, rosemary and 2 Tbsp of the oil in a large bowl; toss.

Place tomatoes on grill. (Don't wash bowl; you'll use later.) Grill tomatoes, covered, 10 minutes, turning occasionally, until skins blacken and tomatoes are soft. Return to bowl.

Scrape tomato mixture into a food mill or blend in a food processor until smooth. Set aside.

Heat remaining 2 tsp oil in a large saucepan. Add onion and sauté 5 minutes or until translucent. Add remaining garlic and cook a few seconds or until fragrant.

Add grilled tomato purée and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend.

You'll also love

Review this recipe

Paula Deen's Green Tomato Cake with Brown Butter Icing Roasted Red Pepper & Tomato Soup (Paula Deen)