Pike Lane Gardens Creamy Roasted Tomato Soup

Fall Is arriving shortly & having a great a Tomato Soup recipe is essential!  This one I developed for you to enjoy. Great with a Grilled Cheese Sandwich for dipping!



3 cups cherry tomatoes (stems removed)

4 large ripe slicing tomatoes (stem and core removed)

1 32 Oz. Chicken (or Vegetable Stock)

2 medium sweet onions- chopped

6 clove garlic- finely chopped

½ stick of salted butter

¼ cup Olive Oil (good quality)

small bunch –Chopped Fresh Basil Leaves

4 thyme sprigs (stems removed)

2 teaspoons granulated sugar

1 cup whole milk (or heavy cream for decadence)

salt and pepper to taste




Preheat Oven to 400 Degrees.

Toss the cherry tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst & are just beginning to shrivel. Remove from oven & set aside

In heavy- bottomed sauce pot, add olive oil & heat over medium heat until the oil begins to shimmer. Add the onions & cook, stirring occasionally, until they begin to sweat & soften, (about 4-5 minutes.) Add the garlic, stir to combine, & continue cooking for another few minutes until the garlic is golden. Set aside


To Complete the Soup

Take Cherry Tomato’s & add to Sauce Pot (that has the onion/garlic mixture)  

Add, Chicken (or Vegetable Stock), Butter, Milk (or cream) and Sugar

Chop ripe Tomatoes into ½ inch squares and add to mixture (with remaining juice)

Wisk all ingredients gently in saucepan.

Reduce to low heat and cook 20-25 minutes.

Adjust Salt & Pepper to taste

Remove and Serve