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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 or Garlic Salt Flakes
  • 2-3 tbsp Rosemary Basil Thyme Herb blend
  • Garlic Salt flakes as desired to taste


  • Preheat oven to 425°F degrees. 
  • Cut the Roma tomatoes in half lengthwise. Place the tomatoes, meat side down, in the Deep Flexiflat or Grande Flexiflat (that are both sitting on a perforated baking sheet). 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 10-15 minutes (the skins will be slightly browned).
  • When the tomatoes have cooled, 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.