Roasted Tomato Soup

IngredientsDairy, Fruit, Vegetables
Menu PartSoup
Cuisine TypeAmerican

Source: University of Maryland Green Tidings Food Truck

This soup recipe is a great menu option for food trucks and dining halls because it’s easy to make and filled with flavor. Plus, it pairs well with housemade beignets. 


5 lb. fresh tomatoes, quartered
Salt and white pepper to taste
1 oz. extra-virgin olive oil
3 oz. basil, sachet
1 oz. thyme, sachet
6 yellow onions, chopped
2 fennel bulbs, chopped
6 garlic cloves, chopped
2 oz. tomato paste
2 oz. granulated sugar
2 qt. water
1 qt. heavy cream

Yield: 30 portions
2 lb. all-purpose flour
5 oz. sugar
2 oz. baking powder
24 oz. milk
9 eggs
Pinch salt
Pinch cinnamon
Pinch vanilla


  1. Combine tomatoes, salt, pepper and olive oil on sheet pan. Roast at 375°F until tomatoes are golden brown.
  2. Combine basil and thyme by tying cheesecloth or using butcher’s twine.
  3. Sweat onions, fennel and garlic in pot with olive oil. Add herb sachet.
  4. Add tomato paste. Stir constantly and cook tomato paste for 3 minutes. Add sugar.
  5. Add water, heavy cream and roasted tomatoes. Simmer for 30 minutes.
  6. Blend in blender. Adjust consistency with water if needed.
  7. Pass through chinois. Adjust seasoning. Reserve.
  8. Serve with Beignets.


  1. Mix all ingredients together.

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