Rustic Tomato Soup

Roasted tomatoes give this soup an enticing flavor.
Servings 8 cups
Prep Time


  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup dry white wine
  • 2 (28-ounce) cans Muir Glen Organic Fire Roasted Crushed Tomatoes
  • 3 cups 1/3 less sodium chicken broth, or vegetable broth
  • 1 bulb roasted garlic, cloves removed and smashed
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • freshly shaved Parmigiano-Reggiano cheese


  1. In Dutch oven, heat oil over medium-high heat. Add onions and saute until golden (10-12 minutes). Deglaze pan with wine and reduce until almost dry (2-4 minutes). Add tomatoes, broth, smashed garlic, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 35-40 minutes. Add fresh herbs; remove from heat. Transfer to soup bowls. Garnish with shaved cheese.
  2. Tip: Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.
  3. To Roast Garlic: Select a bulb of garlic; slice off top 1/4. Arrange in center of square of foil; drizzle with 2 teaspoons olive oil. Fold foil around garlic; seal. Bake in a preheated 350 F oven until tender (about 1 hour); cool. May be made up to 2 days ahead; store, covered, in refrigerator.