Roasted Cherry Tomato Soup

Roasted cherry tomato soup is as simple as roasting cherry tomatoes with garlic and onion, adding it to a stockpot with broth and pureeing it with your choice of herbs. The roasting deepens the flavor and creates a deeply nourishing and satisfying late summer soup.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 464kcal

Author Craig Fear

Cost $25

Ingredients

4 TBSPs olive oil
2 quarts cherry tomatoes sungold, about two pounds, stemmed
1 sweet onion roughly chopped
6 cloves garlic peeled
1 quart chicken broth
1 cup fresh herbs loosely packed, your choice of basil, oregano, sage, parsley, etc.
1 to 2 cups heavy cream or creme fraiche, optional
Sea salt and pepper, to taste

Optional Seasonings, to Taste

Cheese of your choice - parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste

Instructions

Place cherry tomatoes, onion and garlic in two roasting pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with 1 cup of heavy cream (or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.
Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.

Nutrition