Sure, canned soup is easy, but nothing beats the fresh deliciousness of Zero-Can Tomato Soup! When you’ve got juicy tomatoes and refreshing herbs straight from the garden, why would you choose the processed way?! Plus, there’s something oh so satisfying about experiencing a farm-to-table situation right in front of your own eyes. Whether you grab your produce from the local market or right from the comfort of your backyard, Zero-Can Tomato Soup brings a clean, pure take on this tangy, spoon-sipping classic!

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  • 1 3/4 pounds fresh tomatoes, halved
  • 1 sweet onion, peeled and quartered
  • 1 head garlic, top third cut off to expose the cloves
  • 1/4 cup extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 cups chicken or vegetable broth
  • 1 bay leaf, optional
  • 2 sprigs fresh thyme
  • 3 tablespoons fresh basil, chopped
  • 1/3 cup goat cheese, crumbled


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Line a baking sheet with aluminum foil.

Step 3 –Arrange the tomatoes, the onion and the garlic on the baking sheet and drizzle them with the olive oil and season with the salt and the pepper.

Step 4 –Roast until the tomatoes start to blister, the onion is tender, and the garlic is caramelized, about 35-40 minutes.

Step 5 –Transfer the tomatoes and the onions to a large saucepan.

Step 6 –Squeeze the garlic cloves out of the skin and into the saucepan.

Step 7 –Add the broth, the bay leaf, and the thyme to the tomato mixture and bring the mixture to a simmer over medium-low heat.

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Step 8 –Discard the bay leaf.

Step 9 –Transfer the soup to a blender, and blend until smooth.

Step 10 –Return the soup to the saucepan and simmer until the flavor has developed and is concentrated, about 20-25 minutes.

Step 11 –Ladle the soup into bowls.

Step 12 –Garnish each bowl with the basil and the goat cheese and serve.