Soups & Stewsdashfordinner5.0
Roasted Cherry Tomato Soup
This easy recipe for cherry tomato soup is fresh, flavorful, and surprisingly simple! Made with just a handful of ingredients.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●dutch oven
- ●baking dish
- ●saucepan
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 425ºF (218ºC) and wash and dry your cherry tomatoes thoroughly.
2
Place the tomatoes in a medium baking dish (9x9” or 7.5x10.5”) or a Dutch oven.
3
Drizzle in the olive oil, and season with the salt (1 ½ teaspoons) and pepper (to taste). Toss well to coat.
4
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
garlic (peeled)10 cloves
5
Roast in the preheated oven for ⏱️ 35 minutes, or until the skins begin to blister. If desired, switch the oven to “broil” for ⏱️ 2-3 minutes for added flavor - but watch it closely to ensure it does not burn!
6
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan or heatproof bowl. Blend until smooth with an immersion blender.
7
Note: If you don’t have an immersion blender, cool the vegetables to room temperature, then blend until smooth in a food processor or blender.
8
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about ⏱️ 3-4 minutes.
9
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
10
Serve and enjoy! Try it garnished with a generous grating of parmigiano reggiano or pecorino romano.
Nutrition Facts
calories
261 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
924 mg
protein Content
5 g
cholesterol Content
22 mg
carbohydrate Content
16 g
saturated Fat Content
7 g
unsaturated Fat Content
14 g
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