The other night I made a amazing garlic tomato soup. I did make some alternations to the recipe so I wonder is it safe to say this is my recipe? Any ways, this has to be my favorite soup to date; I have been wanting to capture the essence of a caprese salad in a soup, because who doesn’t love tomato soup on a cold day? I also paired the soup with an open-faced cheese sandwich; I used mozzarella cheese and drizzled olive oil on top, seriously the best thing ever! Try it out, I promise you it will make your belly happy.


  • 3 pounds vine tomatoes, halved lengthwise (you can also use (2) canned tomatoes, but making this soup with fresh tomatoes is so much better, I promise)
  • 7 tbs olive oil
  • 3 tbs minced garlic
  • 1 ½ tbs finely chopped fresh rosemary
  • 1 ½ tbs finely chopped fresh thyme
  • ¼ tsp dried crushed red pepper (I used more because I like spicy)
  • 6 cups vegetable broth
  • 6 tbs fresh basil, julienned

Sprinkle the halved tomatoes with salt, pepper and 2 tbs of olive oil. In a sauté pan (I had to do this in batches), heat 1 tbs of olive oil place the tomatoes face down and cook for 6 minutes on both sides or until slightly browned. Remove tomatoes from pan and let cool, in the meantime put 1 tbs of veggie broth in the pan and scrape all the bits from the bottom (this is called deglazing). Poor the remains into a food processor along with the tomatoes, pulse until slightly chunky (if you are using canned tomatoes skip this part).

Heat the remaining olive oil in a large pot over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add vegetable stock and bring to a boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Season with salt and pepper. Before serving sprinkle the fresh basil on top, I also added a few pieces of mozzarella for added texture.

Preheat the oven at 350. I used a nice loaf of sourdough cut into nice slices place pieces of mozzarella on top and toast in the oven for 15-20 minutes. Then drizzle olive oil on top and enjoy!

{Photos by: Me}