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!
Equipment
- 9x13-inch glass baking dish
Ingredients
- 3 pints cherry tomatoes
- 2 shallots, peeled and sliced
- 3 garlic cloves, peeled
- 5 sprigs of thyme
- 1½ tablespoons olive oil
- 1 teaspoon sugar
- ½ cup vegetable broth
- 1 tablespoon tomato paste
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- small handful of basil
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a 9x13-inch glass baking dish, combine the cherry tomatoes, shallots, garlic cloves, olive oil, and sugar. Remove the leaves from the thyme sprigs and add them to the mixture.
- Use a large spoon to stir the tomatoes so everything is coated thoroughly in the oil and sugar. Roast for 35 minutes.
- Carefully transfer all the tomato mixture into a high-speed blender, including the juice left in the bottom of the dish.
- Add the vegetable stock and blend until smooth.
- Add the tomato paste, heavy cream, salt, and basil to the blender. Blend again until smooth and creamy. Serve immediately or store in the refrigerator for up to 4 days.
Nutrition
Calories: 200kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 486mgPotassium: 892mgFiber: 3gSugar: 12gVitamin A: 2211IUVitamin C: 86mgCalcium: 68mgIron: 3mg
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