Cherry Tomatoes make a lovely sweet soup and when they are roasted it brings out their beautiful flavour even more. This roasted cherry tomato soup is a beautiful creamy warming soup that is perfect for a cold day.
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. They also have the added bonus of not needing the skins removed, the skins are so thin they blend right into the soup.
The main difference is in the flavour cherry tomatoes tend to be a lot sweeter and this really comes through in whatever you are using them for. If you find it a little too sweet then you can always balance it out by adding some tomato paste or even something a little salty like anchovy paste.
If you are like me and grow your own cherry tomatoes then you will know how prolific these plants can be. I usually end up with so many that I will bag them up and freeze them. Although by doing this they are no longer firm enough to use for salads. So this cherry tomato soup recipe is a perfect use for them.
This cherry tomato soup is such a simple recipe that requires very few ingredients or tools to make it. This is always ideal when making any recipe. Simpler the better I say. So here is what you will need and how to make the soup.
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Tool you will need
- Roasting pan or dish. I love using a ceramic or stone baking dish for this recipe.
- A blender. This could be a counter top blender or a hand held immersion blender
- Medium pot
- Sharp Knife
- Chopping board
- Spoon/spatula
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 actually prefer softening my onion on the stovetop with butter. But for this recipe I roast it and that is because the tomatoes give of juice that the onions will cook in and soften with out charring too much. This charring I have found can make them bitter in soup.
Garlic. You will be keeping the cloves in their skins to roast in first.
Herbs, basil, parsley and oregano. This recipe uses dried herbs which is perfect for winter. Good quality fresh herbs are harder to find in winter. If you want to use fresh herbs then you can. I would add them at the end though.
Chili flakes, this can be omitted but if you like an extra spicy kick then add them in to your own taste.
Whipping cream.
Butter this can be added in to 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
How to make cherry tomato soup
Preheat the oven to 400F, 200C
Roughly chop the onion into chunky pieces.
Add the tomatoes, onion, chili flakes and 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, 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 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.
Season to taste and serve with a dollop of goat cheese on top warm crusty bread or a grilled cheese sandwich.
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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