Roasted Tomato Soup with Peas and Rice
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • Roasted Tomatoes
  • 2 pounds tomatoes
  • 1 large onion
  • 6 cloves of garlic, peeled
  • Olive Oil
  • salt & pepper, to taste
  • Italian Herb Mix
  • Add ins
  • ½ cup cooked rice
  • 1 cup frozen peas, thawed
  • Garnish
  • Sour Cream
  • Pesto
  1. Roasted Tomatoes
  2. Pre-heat oven to 425 degrees.
  3. Line a rimmed baking sheet with foil.
  4. Slice tomatoes into ½-thick slices and lay on baking sheet in a single layer.
  5. Cut onion into 8 wedges and scatter among tomatoes.
  6. Scatter garlic cloves among tomatoes and onions.
  7. Drizzle all the vegetables with Olive Oil.
  8. Sprinkle with Italian Herb Mix, Salt, and Pepper.
  9. Roast in the oven for 45 minutes – your kitchen will smell enticing!
  10. Run everything through a food mill fitted with a medium plate (if you don't have a food mill, you can use a mesh strainer).
  11. Transfer mixture to a medium saucepan and heat through.
  12. Stir in rice and peas.
  13. Garnish with a dollop of sour cream and pesto.
Recipe by Create Amazing Meals at