Oven Roasted Tomato Soup

This season we're turnin' up the heat! Literally, as in we're cooking stuff. So in this episode, we're making a delicious oven roasted tomato soup.


  • 2 pounds tomatoes halved or quartered
  • 1 sweet onion, quartered
  • 1 tablespoon thyme
  • 1 tablespoon roughly chopped basil
  • 2 tablespoons lemon juice
  • 1/4 cups olive oil
  • 1 tablespoon agave
  • 1/4 teaspoon cayenne
  • Pinch salt and pepper
  • 1 roasted garlic head (recipe below)


  1. Pre-heat oven to 400*
  2. Quarter tomatoes and onion and place in a large bowl
  3. Add thyme, basil, lemon juice, agave, olive oil
  4. Then add a pinch of cayenne, salt and fresh ground pepper and toss
  5. Place all ingredients except roasted garlic onto a baking sheet
  6. Roast vegetables for 20 minutes
  7. Once roasted, put all ingredients into a high speed blender
  8. Add all cloves from 1 head of roasted garlic
  9. Blend until smooth
  10. Finish with black pepper and fresh basil
  11. Serve with garlic toast and enjoy