Roasted Cherry Tomato Soup
The most amazing roasted cherry tomato soup is an easy recipe that only takes 30 minutes. It's creamy, savory, rich & tastes gourmet. A touch of garlic & basil makes this an Italian classic. Serve with grilled cheese for lunch or as a starter for dinner. Simple ingredients like summer ripe fresh red tomatoes, onion, & garlic are oven-cooked, simmered, & blended for a chunky or smooth soup. Gluten-free, low-carb, & keto-friendly too!
Equipment
- Immersion Blender
Ingredients
- 2 pounds (24 ounces) cherry tomatoes
- ¼ cup olive oil
- ½ cup onion sliced
- 6 cloves garlic whole peeled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups chicken or vegetable broth
- 1 bay leaf
- ¼ cup heavy cream
- ¼ cup basil leaves hand torn into small pieces
Instructions
- Preheat oven to 425°.
- On a baking sheet add the tomatoes, sliced onion, & garlic cloves. Drizzle on the olive oil & sprinkle on the salt & pepper. Using your hands to combine and coat.
- Roast in the oven for 12-15 minutes. The onion & garlic should be just slightly brown and many of the cherry tomatoes should be bursting. Remove some seeds for a smoother soup. See the note below.
- In a large pot, add the roasted tomatoes, garlic, & onions.
- Add 1.5 cups of the chicken broth and bay leaf. Turn the stove on medium-high. When the soup comes to a boil, reduce it to low and let it simmer lightly for 10 minutes.
- Remove the bay leaf & add ½ of the fresh basil to the pot. Using an immersion blender, puree the soup until smooth or slightly chunky - whichever you prefer.
- Add the heavy cream & stir. Let the soup warm through with the cream for 2-3 minutes. If you wish to have a thinner soup, add more chicken broth until you have the preferred consistency.
- Season to taste with additional salt & pepper.
- Ladle into soup bowls. Top with additional fresh basil, drizzle on more heavy cream or olive oil.
Notes
For less seeds - once the tomatoes have cooled, use your hands to squeeze/release as many of the seeds from each tomato before adding to the pot. This will be a chunky soup due to the nature of the skin & seed content when using a cherry tomato variety.
This soup is a great main for lunch or dinner at 4 servings. It can also be served as an appetizer or side with 6 servings at 135 calories each.
STORING & REHEATING:
- Store leftovers in a container with a tight-fitting lid. It will last for up to 3 days in the refrigerator or up to 30 days in the freezer.
- Reheat room temperature soup in a saucepot over medium heat. Stir while warming up for 4-6 minutes.
Nutrition
Calories: 231kcalCarbohydrates: 13gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 19mgSodium: 649mgPotassium: 578mgFiber: 2gSugar: 7gVitamin A: 1412IUVitamin C: 55mgCalcium: 55mgIron: 2mg
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