09/02/2026
Tomato season means homemade roasted tomato soup 🍅🌿
Save this one for all those fresh garden tomatoes!
Ingredients:
2 lbs tomatoes, cut into pieces
1 red bell pepper, cut into pieces
1 large head garlic, halved
1/2 medium yellow onion, sliced
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup extra virgin olive oil, divided
1/2 tsp sugar
2 sprigs fresh rosemary
3 tbsp tomato paste
2 cups vegetable broth
Fresh basil, for garnish
Instructions:
1. Preheat oven to 375°F and line a baking sheet with a NutriMill Cookie Sheet Liner.
2. Add tomatoes, bell pepper, onion, and garlic to the baking sheet.
3. Drizzle with most of the olive oil and season with 1 teaspoon salt, pepper, and sugar. Toss, then add rosemary.
4. Roast for 55–60 minutes. Let cool slightly, then remove the garlic skins and rosemary stems.
5. Add the roasted vegetables, juices, and vegetable broth to a Magimix Food Processor. Blend until smooth.
6. Heat the remaining olive oil in a NutriMill Dutch Oven. Add tomato paste and cook for about 2 minutes.
7. Pour in the blended tomato mixture and add the remaining salt. Stir and cook until heated through.
8. Add more broth if you prefer a thinner soup. Season to taste and top with fresh basil, black pepper, and a drizzle of olive oil.
