Roasted Cherry Tomato Soup
Simply the best way to make roasted cherry tomato soup, this tastes like summer in a bowl! My recipe has a smooth, creamy texture with a sweet tomato basil flavor, and is incredibly easy to make.
Ingredients
- 2 lbs (900 g) cherry tomatoes
- 5 tbsp olive oil, for roasting - plus a little more for sauteeing
- 2 shallots, sliced
- 6 cloves garlic, peeled but left whole
- 2 tsps Italian seasoning
- 1 tbsp tomato paste
- ½ tsp balsamic vinegar
- ½ cup (80 g) cubed sweet potato, the cubes should be around the same size as a cherry tomato
- 2 cups (475 ml) vegetable stock
- ½ cup (50 g) parmesan, pecorino or Italian hard cheese, plus more for topping
- 1 handful basil
Instructions
- Preheat the oven to 390F / 200F / 180F Fan.
- In a large, deep roasting tin, add the cherry tomatoes, sweet potatoes and whole garlic cloves and toss with the olive oil. Add salt and pepper to taste. Place in the oven for 30 minutes.2 lbs cherry tomatoes, 6 cloves garlic, 1/2 cup cubed sweet potato, 5 tbsp olive oil
- Meanwhile, grab a medium or large soup pan. Saute the shallots in olive oil or butter until soft, then add the Italian seasoning and tomato paste. Saute for another moment or two to bring out the flavor of the tomato paste. Add extra oil if you need to. If it starts to stick, a splash of wine or stock will help loosen it up. Set aside until the tomatoes are finished roasting.2 shallots, 2 tsps Italian seasoning, 1 tbsp tomato paste
- The tomatoes are ready once they are bursting and a little browned. The sweet potatoes and garlic should be soft.
- Pour the roasted tomatoes, garlic and sweet potato into your soup pan. Make sure to pour every last bit of the roasting juices out too! (If you're going to be using a jug blender rather than an immersion blender, see the notes section because the next few steps will be different for you)
- Turn the heat back on, add vegetable stock and balsamic vinegar to the pan, and simmer for 10-15 minutes (if you have time - you can get straight to pureeing if you need to).2 cups vegetable stock, 1/2 tsp balsamic vinegar
- Puree the soup with an immersion blender until it is smooth. It can take a little time. I consider it done once I stop seeing little pieces of skin in the soup.
- Stir the cheese though until it's melted and then add the basil and pulse until the basil is chopped up but still in visible pieces.1/2 cup parmesan, pecorino or Italian hard cheese, 1 handful basil
- Serve with additional cheese and basil for topping if you wish.(Other topping ideas: a swirl of cream, pesto or some croutons!)
Notes
If you are making this with a jug blender rather than an immersion blender:
Instead of steps 5-7: You will allow the roasted tomato mixture to cool down, then add it to the blender alongside the sauteed shallots, cold vegetable stock* and balsamic vinegar. Puree until smooth, then add the basil and pulse until it's finely chopped but still in visible pieces. Return to the pan and simmer for 10-15 minutes. Melt the cheese in, then serve.
* It's important that the stock goes in cold so we aren't blending super hot liquids which can be dangerous. If you're using a bouillon cube which needs to be dissolved it in hot water, just dissolve it in a small amount of hot water, then top up to the full amount with cold water.
Calories: 287kcal, Carbohydrates: 20g, Protein: 8g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 9mg, Sodium: 739mg, Potassium: 677mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3921IU, Vitamin C: 56mg, Calcium: 209mg, Iron: 3mg