Peruvian Onions

WTF Do I Do With
Sunripe™ Bella Roma Tomatoes ?!

‐ Creamy Roasted Roma Tomato and Basil Soup ‐

1½ lbs Sunripe™ Bella Roma tomatoes, sliced lengthwise

3 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 medium yellow onion, diced

4 garlic cloves, minced

1 tbsp fresh thyme, minced

1 can crushed tomatoes (28 oz)

2 cups basil leaves, roughly chopped

2 tbsp dried basil

1 tbsp sugar

2 cups low sodium chicken broth

⅔ cup heavy cream

Salt and pepper, to taste

Crumbled goat cheese, for garnish

Bread of choice, sliced


Prep Time: 10 min

Cook Time: 1 hr 35 min

Servings: 7 cups


1 Preheat oven to 375° F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast tomatoes for about 1 hour.

2 While tomatoes are in the oven, melt the butter in a large pot over medium-high heat. Add onion and sauté for 5 minutes. Stir in the garlic and thyme and sauté for another 5 minutes. Add crushed tomatoes, chopped basil leaves, dried basil, and sugar. Season with salt and pepper. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.

3 Pour broth and roasted tomatoes into the pot. Season with salt and pepper. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.

4 Carefully pour soup into a blender and blend until smooth. Pour soup back into the pot and stir in heavy cream until fully incorporated. Simmer the soup for 3 minutes.

5 Ladle soup into bowls. Top each with a sprinkle of goat cheese and serve hot with a slice of bread.

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*Recipe adapted from Spoon Fork Bacon