Have you ever wondered whether you can make soups or sauces from cherry tomatoes? Then yes you absolutely can in fact I think they make wonderful soups and sauces. This simple roasted cherry tomato soup is a beautiful creamy warming soup that is perfect for a cold day.
The main difference between this soup and the usual tomato soups that you see is in the flavour. Cherry tomatoes tend to be much more sweeter than other varieties and this can really come through when you cook with them. Adding tomato paste or even something a little salty like anchovy paste can balance this sweetness, adding depth to the dish.
If like me you grow your own cherry tomatoes then you will know how prolific these plants can be. Quite often, I end up with more than I can use, so I bag them up and freeze them . Although by doing this they are no longer firm enough to use in salads. This cherry tomato soup recipe makes the perfect solution to this problem.
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Ingredients for cherry tomato soup
Cherry tomatoes. These are the main event for the soup. Any variety of cherry tomato will work for this recipe. Mine are homegrown that have been frozen. I will defrost them before hand and drain any excess liquid.
Chicken broth or you can also use vegetable if you would prefer to keep this recipe vegetarian. You can use liquid broth or some sort of bouillon too. The latter is what I tend to use personally. I will add it to boiling water and dissolve it first.
A medium sized cooking onion. For other roasted soups, I usually prefer to soften my onions on the stovetop with a little butter. For this recipe, though, I like to roast them instead. The tomatoes release plenty of juice as they cook, which allows the onions to soften gently without charring too much. In the past, I’ve found that too much charring can give the onions a bitter taste in soup.
Garlic. Keep the cloves in their skins to roast in first.
Herbs, basil, parsley and oregano. This recipe calls for dried herbs which is perfect for winter as good quality fresh herbs are harder to find at that time of year. If you choose to use fresh herbs then add them in at the end, just before the soup is blended.
Chili flakes. If you like an extra spicy kick then add the chili according to your own taste.
Whipping cream.
Butter. Adding a little extra butter will make the soup even richer than it already is.
Salt and pepper to taste.
Creamy goat cheese to serve, this is definitely optional but I love the tangy taste it add to the served soup, you can also choose to use sour cream in its place.
How to make cherry tomato soup
Preheat the oven to 400F, 200C
Roughly chop the onion into chunky sized pieces.
Add the tomatoes, onion, chili flakes and herbs to a roasting dish along with the olive oil, salt and pepper. Give it all a good mix so the onion and tomatoes are coated in the oil and herbs.
Place the garlic in one corner of the dish.
Place the dish into the preheated oven and roast for around 35-40 minutes. Remove the dish from the oven when the onions look soft and translucent and the tomatoes are soft and still juicy.
Once cooked, remove the garlic from the pan and, very carefully as it will be hot, peel away the skins and squeeze out the roasted garlic. Then, place it into the jug of your blender or into the pot if you’ve chosen to use an immersion blender
Spoon in the tomato onion mixture to the blender jug along with the chicken broth, butter and fresh herbs if you decided to use fresh instead of dried herbs. Blend the mixture on high until it is smooth.
Add the blended mixture to a medium sized sauce pan along with the whipping cream. Over a medium low heat warm the soup back up but don’t bring it to a boil.
Finally, season to taste and serve with a dollop of goat cheese or sour cream, alongside some warm, crusty bread.
Creamy Spicy Cherry Tomato Soup
A beautiful sweet and slightly spicy soup that is perfect on a cold day. It is a great use for any leftover or extra cherry tomatoes you have that need using.
Ingredients
- 8 cups (1.2lbs) Cherry tomatoes
- 1 Medium yellow cooking onion
- 2 large cloves Garlic
- 1 tsp Dried basil, see note about herbs
- 1/2 tsp Dried oregano
- 1/2 tsp Chili flakes or more if you prefer it spicier
- 1 cup (250ml) Chicken or vegetable broth or bouillon
- 1 cup (250ml) Whipping cream
- 1/2 tsp Salt, you can add more to taste
- 1/4 tsp Black pepper
Instructions
- Roughly chop the onion into chunky pieces.
- Add the tomatoes, onion, chili flakes and dried herbs to a roasting pan along with the olive oil, salt and pepper. Give it all a good mix so the onion and tomatoes are coated in the oil and herbs.
- Place the garlic in one corner of the pan.
- Place the pan into the preheated oven and roast for around 35-40 minutes. Remove the dish from the oven when the onions look soft and translucent and the tomatoes are soft and still juicy.
- Remove the garlic from the pan and very carefully as they will be hot, peel away the skin and squeeze out the roasted garlic. Place into the jug of your blender or pot if you chose to use the immersion blender.
- Spoon in the tomato onion mixture to the blender jug along with the chicken broth and butter, you can also add in the fresh herbs if you decided to use fresh instead of dried herbs. Blend the mixture on high until it is smooth. Add the blended mixture to a pot and add in the whipping cream.
- Over a medium low heat warm the soup back up but don't bring it to a boil.
Preheat the oven to 400F, 200C
Season to taste and serve with a dollop of goat cheese on top warm crusty bread or a grilled cheese sandwich.
Notes
- You can use fresh herbs in place of dried herbs use roughly 4 tsp of fresh basil and 2 tsp freshly chopped oregano.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 593mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 3g
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