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Stacey's Roasty Tomato Soup

Stacey Ballis, Les Dames D'Escoffier of Chicago

Chef demonstration
Soups & Sides
All seasons

Download the full recipe.

Yield: Approximately three quarts


  • 8 pounds tomatoes, rinsed, cut in half 
  • 1 large sweet onion or4 large shallots, diced 
  • 2 tablespoons dried herbs de Provence 
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Pinch red pepper flakes, optional


  1. Preheat oven to 250 degrees F.  Lightly brush 2 sheet pans with olive oil. Toss halved tomatoes in remaining olive oil to coat; arrange cut side down on sheet pans.
  2. Sprinkle diced onion or shallots, herbs and a liberal dose of salt and pepper over tomatoes. For a bit of heat, add a pinch of red pepper flakes. Roast 1 1/2 to 2 hours, until skins are loose and the flesh very soft.  Remove from oven; let stand 5 minutes.
  3. Peel skins off tomatoes and discard (or save to dehydrate for tomato flakes). Place contents of sheet pans in a large bowl or pot. Use an immersion blender and blend tomato mixture into a soup as chunky or smooth as you like.  Adjust seasonings to taste.


  • Serve warm or cold with a dollop of crème fraiche or sour cream and some chopped fresh mint.
  • For a chunky pasta sauce, add chopped basil and garlic. For pizza sauce, add fresh or dried oregano. For gazpacho, chopped onion and cucumber plus a dash of sherry vinegar. For a classic pappa al pomodoro, stir in toasted croutons, drizzle with olive oil and add grated parmesan.  
  • Kids favorite: Add cooked alphabet noodles or rice.
  • The basic recipe lasts up to a week in the fridge and freezes beautifully.

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