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Cherry Tomato Soup

Roasted Cherry Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 2 lb cherry tomatoes, halved
  • 4 cloves garlic, peeled
  • 1 small yellow onion, sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup fresh basil leaves
  • 2 cups vegetable broth
  • ¼ cup heavy cream or full-fat coconut milk, optional

Method
 

  1. Preheat oven to 400°F (200°C). Toss tomatoes, garlic, onion, olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until collapsed and caramelized.
  2. Transfer roasted vegetables to a blender with broth, basil, and cream if using. Blend until smooth.
  3. Pour into a pot and bring to a simmer over medium heat. Cook for 5 minutes, then adjust seasoning.
  4. Ladle into bowls. Drizzle with olive oil, top with fresh basil and black pepper, and serve hot.

Notes

If you don't have a blender, an immersion blender right in the pot works perfectly. Just add the broth and blend after roasting. The soup thickens a little as it sits; thin with a splash of broth when reheating.