Background and History
Roasted Cherry Tomato Soup is a celebration of the sweet and intense flavors of roasted cherry tomatoes. With roots in Mediterranean cuisine, this vibrant soup transforms a handful of ingredients into a bowl of comforting goodness, highlighting the essence of fresh and ripe tomatoes.
4 cups cherry tomatoes, halved
1 onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1/4 cup fresh basil, chopped
2 tablespoons balsamic vinegar
1/2 cup heavy cream (optional, for creaminess)
Grated Parmesan for garnish
Croutons for serving
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with diced onions, minced garlic, olive oil, salt, pepper, and dried thyme. Roast in the oven for 25-30 minutes until tomatoes are caramelized.
Transfer the roasted tomatoes and vegetables to a pot. Add vegetable broth, diced tomatoes, fresh basil, and balsamic vinegar. Simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return to the pot.
Add Cream (Optional)
Stir in heavy cream if desired for added creaminess. Heat the soup gently without boiling.
Season the soup with additional salt, pepper, or balsamic vinegar to taste.
Ladle the Roasted Cherry Tomato Soup into bowls. Garnish with grated Parmesan and croutons.
(Per Serving – based on 4 servings without cream)
Experiment with various cherry tomato varieties for diverse flavors.
Adjust the thickness by adding more or less vegetable broth.
Customize with your favorite herbs like oregano or rosemary.
Check ingredients for potential allergens, especially in store-bought broth or croutons.
Modify the recipe to accommodate dietary restrictions or allergies.