Roasted Heirloom Roma Tomato and Fresh Herb Soup

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Author A Bachelor & His Grill


  • 3 pounds heirloom roma tomatoes sliced
  • 2 red onions thinly sliced
  • 6 cloves garlic peeled and smashed
  • 1 large handful of toasted pine nuts plus additional for garnish
  • Sprigs of fresh basil oregano, rosemary, sage, and thyme
  • 6-8 stalks of flowering chives
  • 2 bay leaves
  • 1/2 cup of olive oil
  • 2 pinches of sugar and dried ground cayenne pepper
  • Coarsely ground sea salt and black peppercorn to taste
  • 3/4 cup parmesan cheese
  • 1 cups sodium-free chicken stock
  • 1/3 cup milk
  • 1/4 cup heavy cream
  • To garnish:
  • Creme fraiche
  • Fresh herbs
  • Sourdough croutons


  • Preheat oven to 400F.
  • Slice tomatoes, onions, and smashed garlic, then layer evenly across a roasting pan lined with a bed of fresh herbs and flowering chives. Drizzle with olive oil, dust with 2 pinches of sugar and dried cayenne pepper, top with a large handful of pine nuts, and season liberally with sea salt and black peppercorns.
  • Roast in the oven, uncovered, until tomatoes begin to char and onions caramelize, approximately 30 minutes. Remove from oven and rest for 5 minutes. Separate rosemary and thyme leaves from their sprigs, discarding the sprigs. Spoon contents of the pan, including juices, oils, seasonings and carbonized bits into a blender (or food processor). Add Parmesan cheese, chicken stock, milk and a quarter-cup of cream. Toss back in rosemary and thyme leaves. Pulse, then blend on high for one minute, or until desired consistency achieved.
  • To plate, spoon soup into a bowl, garnish with a dollop of creme fraishe, toasted pine nuts, fresh herbs, and roasted sourdough croutons. Season additionally, to taste, and serve.