Roasted Tomato Soup

Yummy roasted tomatoes and garlic served in a mug with a crustini and broiled cheddar.

Yield: 1 serving
Community Recipe from


  • 5 whole(s) tomatoes halved
  • 1 clove(s) garlic
  • oregano
  • thyme
  • rosemary
  • 1 loaf(s) french bread sliced
  • 1 bag(s) cheddar cheese
  • stock
  • olive oil


  1. heavily salt the tomatoes on a baking sheet and wrap the garlic in foil or in a small casserole dish with a lid and add a bit of oil. also oil the tomatoes. place in the oven at 350 for at least half an hour. dump all of these heated things into the pot with some stock of your choice or water and a bit more oil. Add the spices to the mix and immersion blend. toast the french bread then divide the soup into cups and place one slice on each cup then drench in cheese and broil for a few minutes
April 2013

This recipe is a personal recipe added by ChrisLancaster and has not been tested or endorsed by MyRecipes.

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