This Roasted Cherry Tomato Soup is a comforting and flavorful dish that celebrates the natural sweetness and acidity of ripe cherry tomatoes. Roasting the tomatoes enhances their sweetness and adds a subtle smokiness, creating a depth of flavor that is both hearty and refreshing. Paired with fresh basil and a touch of cream, this soup is perfect for any season, whether you’re enjoying it hot on a chilly day or chilled during the warmer months. It’s simple to make, yet sophisticated enough to impress at a dinner party.
Ingredients
- 2 pounds cherry tomatoes, halved
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to taste)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the cherry tomatoes, garlic cloves, and onion with olive oil, salt, and pepper.
- Spread them in a single layer and roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
- Blend the Soup:
- Transfer the roasted vegetables to a blender or food processor.
- Add the broth and basil leaves, then blend until smooth.
- If the soup is too thick, add more broth to reach your desired consistency.
- Simmer the Soup:
- Pour the blended mixture into a pot and heat over medium heat.
- Taste and adjust seasoning, adding sugar if needed to balance the acidity of the tomatoes.
- Stir in the cream or coconut milk, if using, and heat until warmed through.
- Serve:
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve hot with crusty bread or a grilled cheese sandwich for a delightful meal.
This roasted cherry tomato soup is versatile and can be customized with your favorite herbs and spices, making it a staple in your culinary repertoire.
