top of page

Roasted Tomato, Jalapeño, and Herb Soup

By Camine Pappas |

This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.


🔸 8 C Roma tomatoes, halved

🔸 4 T Olivezia Jalapeño Olive Oil

🔸 3 to 4 large sprigs fresh thyme

🔸 3 to 4 large sprigs fresh oregano

🔸 6 – 7 garlic cloves, peeled

🔸 1 ½ t kosher salt + 1 t black pepper

🔸 2 1/2 C good chicken stock

🔸 3 T tomato paste

🔸 ¼ C half n’ half

🔸 1 t coriander powder

🔸 Sprigs of oregano to serve plus more salt and pepper to taste if needed.


Preheat oven to 425° F.

Line a large baking dish with foil. Toss the tomatoes and garlic with the Jalapeño Olive Oil. Place the tomatoes and garlic on the baking sheet spreading them out evenly. Sprinkle with salt and pepper and lay the thyme and oregano sprigs over the top. Place in oven and roast for 40 – 45 minutes until there is a little charring on tomatoes. Remove from oven. Discard herbs.

Place all tomatoes and garlic in a blender with all liquid juice from the baking dish. Add 1 C of the stock. Blend slowly so it doesn’t splatter. Keep blending slowly until you can set blender on high and blend until almost pureed. Transfer to a large stock pot. Add the other 1 1/2 C stock, the coriander powder, and the tomato paste. Heat and blend well. Taste. Add salt and pepper if needed.

Serve with a drizzle of heavy cream and a sprig of oregano. For fun, you can garnish with very thinly sliced raw jalapeños!

Recipe by: Camine Pappas |



bottom of page