Wine Down Wednesday – Rustic Roasted Tomato and Garlic Soup

Creamy, delicious and smoky, this Rustic Roasted Tomato and Garlic Soup is an incredible recipe featuring vine-ripened tomatoes.

Rustic Roasted Tomato Soup

Welcome back to Wine Down Wednesday where I review a vegan dish, Rustic Roasted Tomato and Garlic Soup, paired with two different wines from Broadbent Selections.
To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.
In this case we look at the rich, ripe tomato and roasted garlic.

Rustic Roasted Tomato and Garlic Soup

The rating info:

Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rustic Roasted Tomato Soup
Rating Scale

Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self-explanatory.

** We will use the same terminology for how the dish turned out and how well it paired.

Category #1 The Dish – Rustic Roasted Tomato and Garlic Soup

Rating of Yum

I chose this Rustic Roasted Tomato Soup when my friend Melanie, a fellow KYV Farm member, posted photos of her version of tomato soup on facebook. Thanks for the idea Melanie!

Fresh tomatoes are one of the best things about summer – they taste best warmed by the sun and straight from the vine. The ones I used were no exception as they were directly from local farms, Wendy’s Organic Herbs and KYV Farm.

One thing I learned with this recipe is that it takes a lot of fresh tomatoes to make a tomato soup.
1 lb fresh = about 4.7 oz or 1 cup cooked so you’ll need two full pounds. This versatile soup would also would be awesome over pasta or in any instance you would use a tomato sauce. I left out the oil because I felt it just didn’t need it. Keeping it simple, only a little salt, let the tomatoes do the talking.

Category #2 The Wines

Casa Ferreirinha, Esteva Douro 2010, Portugal, rating of YUM

Casa Ferreirinha, Esteva Douro 2010

Casa Ferreirinha, Esteva Douro 2010, Portugal

Ferreira is known as “the Portuguese Brand” due to the high quality and recognition. After one taste I could see why; this wine was smooth and silky and had lots of fruit. The deep, rich color was beautiful. I drank the wine only a bit chilled, to about 60 degrees and it was the perfect red for drinking on the patio.
Musar Jeune Rose, 2010, Lebanon Rating of YUM

Musar Jeune Rose, 2010, Lebanon

Musar Jeune Rose, 2010, Lebanon
Possibly because my new favorite wine is a dry rose, I found this one very appealing. It was light and refreshing – I tasted raspberry and strawberry. Perfectly drinkable for the heat of summer.

Category #3 The Pairing

Casa Ferreirinha, Esteva Douro 2010, Portugal rating of YUM

This wine goes well with richer meat based dishes, dinner salads and pasta so pairing it with this tomato based soup and roasted garlic was a perfect match. In fact, the wine made this soup seem luxurious and filling, though in reality it is actually very light.
Musar Jeune Rose, 2010, Lebanon Rating of Damn That’s Good

As I said in the review above, this dish IS very light. If you are having a tapas party and this is one of your choices, or you just want a light lunch, this rose is a perfect pairing. It will highlight that sweet fresh taste of the ripe tomatoes and remind you of summer. Mouthwatering!

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.comPHONE: US +1 415-931-1725.


If you are a Mila lover, or want to try and aren’t sure how to eat it, this is the perfect solution. I simply mixed my serving of 2 Tbsp into my dish, stirred and enjoyed. It did change the texture a bit by making it thicker, but the taste of the Mila is so mild that the tomato still shone through.
Mila has tons of Omega 3’s, fiber, calcium, iron and all kinds of other goodies. Try it for yourself by clicking here.

Rustic Roasted Tomato Soup

Rustic Roasted Tomato and Garlic Soup

Serves 4 1/2 cup servings
Vegan, Gluten Free
Printable Recipe


2lbs of fresh tomatoes, skin left on, quartered (I used KYV Farm and Wendy’s Organic Herbs) This will cook down to about 2 cups.
1 bulb garlic
2 onions, sliced (I used KYV Farm)
Salt, to taste
2 cups vegetable broth (salt free, such as Vivian’s)

Fresh basil for garnish (I used Wendy’s Organic Herbs)
Fresh toasted bread of choice (Gluten free, if gluten allergy)
8 Tbsp Mila 


1. Preheat oven to 375. Spray two baking sheets with cooking spray; add tomatoes, onions and sprinkle with salt. Cut the top of the garlic off and wrap in foil; add to one of the baking sheets with tomatoes. Bake 1 hour.

2. Heat broth in medium pot, bring to a boil, reduce heat to simmer. Add roasted tomatoes, onions and 3 cloves of the roasted garlic, reserving the rest for another use. Cook 1 minute. Using an immersion blender, pulse until just combined. Stir in 2 Tbsp Mila per soup bowl if desired, and top with fresh basil.

Nutrition Facts for Rustic Roasted Tomato and Garlic Soup
4 Servings
Amount Per Serving

Calories 42.3
Total Fat 0.4 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 593.1 mg
Potassium 323.4 mg
Total Carbohydrate 9.5 g
Dietary Fiber 2.0 g
Sugars 0.0 g
Protein 1.6 g

Vitamin A 14.1 %
Vitamin B-12 0.0 %
Vitamin B-6 8.2 %
Vitamin C 24.3 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 1.8 %
Copper 5.7 %
Folate 6.2 %
Iron 3.6 %
Magnesium 4.3 %
Manganese 10.6 %
Niacin 3.9 %
Pantothenic Acid 3.4 %
Phosphorus 4.4 %
Riboflavin 3.8 %
Selenium 1.4 %
Thiamin 5.9 %
Zinc 1.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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