The Latest Dish

Eric Himan’s Roasted Tomato and Carmelized Onion Soup Recipe


Fresh Tomatoes Make All The Difference

There’s an old story that San Diego is the cross roads of the world, and so it is, everyone has a story about America’s Finest City.

I discovered the music of Eric Himan by way of Chef Rich Sweeney‘s  R Gang Eatery in San Diego. I then discovered Eric’s recipe for Roasted Tomato and Carmelized Onion Soup. Being a San Diegan, I asked to share the recipe to prove my crossroads theorem, well that, and because it’s damn good.


1 large red onion
2 tablespoons butter
4 tablespoons olive oil
3 tablespoons kosher salt
2 pounds of tomatoes(Eric used grape tomatoes mixed with premium)
4 garlic cloves

1/2 tablespoon freshly ground black pepper
1 (28-ounce) can of diced skinless tomatoes
6 basil leaves, minced
30 oz carton of vegetable stock
2 tablespoons heavy cream


Preheat the oven to 400 degrees. Wash the tomatoes, score the bottom of each tomato with a criss cross slice in both directions, and add for 30 seconds to a pot of boiling water.

Pull out tomatoes and immediately place in a bowl of cold water. The skins should peel right off easily. Dump the water and keep the bowl ready.

Eric Himan Tomato Soup

Eric Himan’s Tomato Soup Sings Comfort Food

Slice each tomato in half (or in sections if not grape tomatoes) and add to bowl. Mince the 4 cloves of garlic. Add garlic, 2 tablespoons of olive oil, and salt and pepper. Mix, draining most of the juice out, and spread evenly on a baking sheet lined with parchment paper. Place in oven for 40 minutes.

Heat the remaining 2 tablespoons of olive oil in a dutch oven on medium/ high heat. Dice the red onion and add with a tablespoon of the kosher salt to sweat out the onions. When translucent, turn down the heat a bit and let sit for 5 minutes at a time without touching. Each 5 minutes, push the onions around.

After 25 minutes, the onions will become a dark caramelized color.

Take the roasted tomatoes out of the oven (they should be done now) and add to the onions with the can of tomatoes (including the juice), fresh basil, and the vegetable stock. Stir and bring to a boil. Let simmer 20 minutes.

Let cool 20 minutes. Add to blender (with a plastic NOT metal blade-metal can turn the tomatoes an orange color) to make smooth. Place back on stove, reheat to desired temperature and slowly add the heavy cream stirring frequently. Serve with minced basil and parmesan sprinkled on top.

Wanna make it vegan? Non-dairy milk (I used almond) works as a substitute for the heavy cream and Olive Oil can replace the butter.

Eric Himan is an award-winning nationally touring soulful/folk/rock artist based in the Tulsa area. Eric’s music has recently been featured on Sirius/XM’s Coffeehouse radio station with his song, “Everything To You” and version of the Simply Red classic, “Holding Back the Years”. Eric has shared the stage with Leon Russell, India.Arie, Edwin McCain, Karmin, and many more. Recently Eric and band performed at the Center of the Universe Festival with OneRepublic, OK GO, and Neon Trees, won the Singer / Songwriter Awards in London and is endorsed by Fender Guitars. Tour dates, audio clips, video clips and more can be found on

About Black Tie and Flip Flops (679 Articles)
The passions, musings, and discoveries of explorers and raconteurs. Follow us on twitter at @BlackTieFF ( ) and like us on Facebook ( )

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