RECIPE: Balsamic Roasted Tomato Soup

Photo provided by Terri Milligan

Makes 4 servings


1 ½ pounds fresh cherry tomatoes
3 tablespoons extra-virgin olive oil (divided)
1 tablespoon balsamic vinegar
¼ teaspoon salt
⅛ teaspoon white pepper
1 medium white onion
4 cups vegetable or chicken stock
3 tablespoons julienne-sliced fresh basil leaves

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4 sprigs fresh basil leaves


Preheat oven to 500 degrees. Line a baking sheet pan with aluminum foil. Spray with nonstick food spray.

In a mixing bowl, toss whole cherry tomatoes with 2 tablespoons olive oil and balsamic vinegar. Season with salt and white pepper. Place tomatoes evenly on prepared pan. Place in oven. Roast for 12 to 15 minutes or until tomatoes are lightly caramelized and skins begin to burst.

While tomatoes are roasting, heat remaining 1 tablespoon oil in a 2-quart saucepot. When hot, add onions. Reduce heat to medium low. Cook onions, stirring occasionally, until they turn a light brown, about 10 minutes.

Remove tomatoes from oven. Transfer to pot with onions. Add stock. Simmer on low heat for 10 minutes. Turn off heat. Add 3 tablespoons julienne-sliced basil leaves. Puree soup in food processor or high-speed blender. Divide among 4 soup bowls. Garnish with fresh basil leaf sprigs.

Recipe Courtesy of Chef Terri Milligan, chefterrimilligan.com

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