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Roasted Tomato Soup

Roasted Tomato Soup {with White Cheddar Cheese Cookies}

lightly adapted from Smitten Kitchen
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Soup
Servings 2 -3


  • 1 1/2 lbs. plum tomatoes halved lengthwise
  • 3-4 small cloves garlic
  • 1/2 onion diced
  • 4-6 baby carrots
  • 1 Tbl. olive oil
  • salt & freshly cracked pepper
  • 1/2 tsp. fresh thyme or 1/4 tsp. dried
  • 1/4 tsp. red pepper flakes
  • 2-3 cups chicken or vegetable stock
  • shaved Parmesan cheese and chives for finish
  • White Cheddar Cheese Cookies prepared according to recipe


  • Preheat oven to 400 degrees.
  • Line baking pan with foil and coat with cooking spray. Arrange tomatoes cut side up on pan and drizzle with olive oil. Sprinkle with salt & pepper.
  • Place garlic cloves in a small foil pack, with a little olive oil and place on tray with tomatoes.
  • On separate baking sheet lined with foil coated in cooking spray, arrange single layer of onion and carrots. Drizzle with olive oil and sprinkle wth salt & pepper.
  • Roast onion and carrots about 30-45 minutes until tender. Roast tomatoes and garlic foil pack for 1 hour, until tomatoes are brown and tender.
  • Pour veggies into blender and puree to desired thickness. Add some chicken stock if needed, then pour puree mixture into sauce pan, adding remaining chicken stock, thyme, and red pepper flakes. Bring to a boil and season with salt & freshly cracked pepper.
  • Serve topped with shaved Parmesan cheese and chives and White Cheddar Cheese Cookies.


For gluten free omit White Cheddar Cheese Crackers.