Cherry Tomato Soup

This cherry tomato soup is bursting with sweet tomato flavor! It's made with roasted cherry tomatoes, shallots, garlic, and a touch of cream. It's ultra-creamy and delicious!

Why You'll Love it:

I've never been a pop-it-in-your-mouth kind of person with tomatoes. But I love to cook with them - especially cherry tomatoes!

Cherry tomatoes shine because they're sweet and intense with thin skins. This means they pack a lot of sweet flavor into soup AND the skins pulverize easily.

• Easy to make - This cherry tomato soup recipe is very simple with minimal prep! Less dishes = less hassle!
• Delicious - It boasts an intense flavor and creamy consistency.
• Made with fresh tomatoes - No canned tomatoes necessary! Cherry tomatoes are packed with vitamin C and beneficial plant compounds.

If you're looking for a delicious tomato soup made with fresh tomatoes, you've found it! I know you will love it as much as my family does.

Key Ingredients:

• Cherry tomatoes - Look for cherry tomatoes, not grape tomatoes! Cherry tomatoes are round, bigger, and sweeter than grape tomatoes. I have NOT tested this recipe with grape tomatoes.
• Shallots - Similar to a red onion with a more delicate flavor. You can find these near the onions, sometimes in a small bag on the endcap of the aisle.
• Garlic - The garlic sweetens and mellows as it roasts. It's not an intense garlic flavor!
• Sugar - A little bit of sugar tames some of the acidity from the tomatoes and enhances their flavor.
• Heavy cream - You don't need much! A third cup will give you a creamy consistency without watering down the tomato flavor.
• Tomato paste - Helps thicken the soup.

Instructions:

This tomato soup is very easy! Here's what you need to do:

• Roast the tomatoes to deepen their flavor! The shallots and garlic soften and sweeten as they cook. This step is crucial.

• Blend with the stock to create a smooth texture. Use a large spoon to scoop everything into a high-speed blender. Don't forget the tomato juice left in the baking dish!
• Add the remaining ingredients and blend again. Basil, tomato paste, salt, heavy cream. Feel free to go as heavy or light on the basil as desired.

• Serve immediately! Pour into a bowl and enjoy right away. If you prefer it hotter, you can heat it up in a saucepan or in a bowl in the microwave.

Expert Tips:

• If possible, avoid grape tomatoes! They look similar but cherry tomatoes have a truly round shape and are bigger in size. Grape tomatoes aren't as sweet with thick skins and a mealy texture. For the best results, use cherry tomatoes!
• For the best results, use a high-powered blender. I use a Vitamix and it pulverizes the skins completely. Even budget-friendly brands carry high-speed models.
• For a dairy-free, vegan version, swap the heavy cream with canned coconut milk or vegan cream.

Storage:

• Let the soup cool then transfer to an airtight container and store in the refrigerator for up to 4 days.
• Reheat a bowl of soup in the microwave in a microwave-safe bowl until hot throughout. If you're reheating an entire batch, transfer it to a saucepan and reheat over medium until hot.

More Soup Recipes:

• Roasted Red Pepper and Tomato Soup
• Tomato Bisque [Easy & Creamy]
• Vegetable Noodle Soup
• Butternut Squash Soup Recipe