08 September 2011

No Meat Zone Recipes: Roasted Fresh Tomato Soup


Roasted Fresh Tomato Soup


  • 4-5 pounds fresh ripe tomatoes, sliced in half
  • 5 cloves garlic, peeled
  • 3 large shallots, peeled and sliced in half lengthwise
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups vegetable stock
  • 2 cups water
  • 1 teaspoon fresh thyme
  • 1 large handful fresh basil leaves
  • 1 teaspoon agave nectar


  1. Preheat oven to 425. Toss the tomatoes, garlic and shallots with the olive oil. Place on a baking sheet, with the tomatoes cut side up. Bake for 45 minutes.
  2. Transfer the tomatoes, garlic and shallots (along with any accumulated juices) to a large saucepan. Add the remaining ingredients.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Puree in a blender or using an immersion blender. Add salt and pepper to taste.
Cathy Elton Cathy is a Brooklyn-based food blogger who focuses specifically on heart-healthy food. A long-time foodie, she suddenly learned that she has hereditary heart disease. But she turned her health issue into a cooking challenge, and developed a heart-healthy, vegetarian cooking style that’s spicy, satisfying and adventurous. Cathy is on a mission to inspire others to eat the way she does, and shares her recipes on What Would Cathy Eat?
Photo credit: Cathy