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Roasted Cherry Tomato Soup

3

30 min

Roasted Cherry Tomato Soup

Roasted Cherry Tomato Soup Photo 1

Time

30 min

Serving

4 persons

Calories

214

Rating

3.00★ (1)

Cuisine

Author: Victoria Buriak
The roasting step for this roasted cherry tomato soup may sound time-consuming, but it is not. This easy, delicious soup will still be on the table in 30 minutes, and most of that time is hands-off.

Ingredients

  • ounces cherry tomatoes: 20 piece
  • garlic: 3 clove (peeled)
  • carrot, peeled and cut into 1/4-inch thick sticks: 1 piece
  • onion: 0.5 piece (peeled)
  • red bell pepper, seeded and: 1 piece (cut into strips)
  • olive oil: 2 Tbsp
  • salt: 0.5 tsp
  • italian seasoning: 1 tsp
  • water: 0.25 cup
  • cream: 0.5 cup
  • basil leaves: (for garnish)
  • thyme sprigs: (for garnish)
  • red pepper flakes: (for garnish, crushed, optional)

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Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
    Roasted Cherry Tomato Soup Photo 2
  2. Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
    Roasted Cherry Tomato Soup Photo 3
  3. Roast vegetables in the preheated oven for 20 minutes.
    Roasted Cherry Tomato Soup Photo 4
  4. Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
    Roasted Cherry Tomato Soup Photo 5
  5. Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
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  6. Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.
    Roasted Cherry Tomato Soup Photo 7

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