Cherry Tomato Soup
This creamy roasted cherry tomato soup is sweet, savory, and silky smooth. It’s the easiest way to use up cherry tomatoes and tastes like something from a fancy café.
Servings: 4
Calories: 156kcal
Equipment
- Sheet pan
- Blender or immersion blender
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon
Ingredients
- 10 cups fresh cherry tomatoes
- 5 cloves garlic peeled
- 1 yellow onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- ½ cup fresh basil leaves chopped
- ¼ cup half and half
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Add tomatoes, garlic, and onion. Drizzle with oil, season with salt and pepper, and toss to coat.
- Roast for 20–25 minutes or until tomatoes have burst and edges are caramelized.
- Transfer to a pot and blend with an immersion blender until smooth.
- Add broth and bring to a low simmer for 10 minutes.
- Stir in basil and cook 5 more minutes.
- Add half and half and stir until combined.
- Adjust seasoning if needed and serve warm with toppings of choice.
Notes
- If using a regular blender, vent the lid to let steam escape.
- Add a pinch of sugar if your tomatoes aren’t very sweet.
- You can make this ahead—flavor deepens after a day in the fridge.
- For extra flavor, roast everything with a sprig of thyme.
Nutrition
Calories: 156kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 262mg | Potassium: 744mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1671IU | Vitamin C: 72mg | Calcium: 70mg | Iron: 2mg
