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4 from 1 vote

Roasted Tomato Soup

Course Soup


  • 4 lbs roma tomatoes
  • 1 bulb peeled garlic
  • 1/3 cup FRENCH PANTRY Sweet Basil Olive Oil blend
  • 4 tsp Sel Gris Salt
  • 2-3 tbsp Rosemary Basil Thyme Herb blend
  • Additional salt and pepper to taste


  • Preheat oven to 425°F degrees. Place Round Molds and/or Flexiflat on your Perforated Baking Sheet and set aside.
  • Cut the Roma tomatoes in half lengthwise. Place the tomatoes (meat side down) in Flexipans. Sprinkle individual garlic cloves around and between tomatoes, drizzle olive oil over the tomatoes. Sprinkle the salt over the entire tomato dish and roast for 15-20 minutes (the skins will be slightly browned and wrinkled).
  • When the tomatoes have cooled slightly, pour the contents of the mold in a blender or food processor and puree. Cook over medium heat to warm and add the Rosemary Basil Thyme Herb blend at this point. You can also add a carrot to sweeten the sauce if desired, but only leave in your sauce for about 10 minutes and then remove. Taste and add salt and pepper as needed. Serve with the perfect "grilled" cheese sandwiches made on your Bonmat. Assemble sandwiches as desired, place on Bonmat and cook for 7-9 minutes at 400℉.