Need a change from the canned stuff? This roasted cherry tomato soup will hit the spot!
I'm all about fresh roasted cherry tomato soup. The canned stuff though, not so much. Homemade tomato soup was one of the first things I ever made by myself. My mom was working and she said I could make whatever I wanted to dinner as long as we had the ingredients in the house. I pulled out my Disney Cookbook and made a homemade tomato soup with homemade croutons. It was a hit! It was also mid August, so soup probably wasn't the best thing to make. We all enjoyed it and we are still talking about it all these years later!
What makes this soup special?
First, it's vegan! I am learning to make more vegan recipes as I would love to eat more plant based and make those recipes for my family. Are you interested in exploring more plant based foods as well? I'd love to know!
If you prefer chicken broth, you can easily substitute the chicken broth for the vegetable broth. I made my own vegetable broth for this recipe, which is very easy. Take some vegetable scraps and put them in a pot. Cover that with water, and add some herbs and salt. Let that cook on low for as long as you want. It could sit all day on low heat, or you can crank the heat and have it done quicker.
Also, we are using cherry tomatoes instead of the traditional plum tomatoes. I think cherry tomatoes are sweeter and give this soup a really nice depth of flavor, especially when we roast them.
How to serve this soup
I served this soup with a drizzle of olive oil, some homemade sourdough croutons, and a sprinkle of fresh chopped basil. You could also serve this with a grilled cheese on sourdough bread, or just serve it plain without anything fancy. That would be totally fine with me! You could also add in some sour cream or crème fresh at the very end of the cooking process to make it creamier, and not vegan.
Check out my Clam Chowder Recipe if you're looking for more winter comfort meals!
Roasted Cherry Tomato Soup
Ingredients
- 2 pints organic cherry tomatoes
- 6 pieces garlic
- 3 tablespoon extra virgin olive oil
- 2 small yellow onions
- 1 tablespoon chopped fresh basil
- ½ teaspoon dried oregano
- 3 cups vegetable broth
- salt and pepper to taste
Instructions
- Preheat the oven to 425°.
- Wash the tomatoes and put them onto a sheet tray. Take the garlic out of the head and put them on the sheet tray with the tomatoes. Coat everything in 2 tablespoons of olive oil, salt, and pepper.
- Roast the sheet tray with tomatoes and garlic for about 30 minutes until the skins of the tomatoes begin to brown and look slightly charred.
- While the tomatoes and garlic cook, heat a Dutch oven with 1 tablespoon of olive oil and add the chopped onions. Cook the onions for 15 minutes on medium heat until they are very soft and translucent. Turn off the heat until the tomatoes are done.
- Turn the stove to medium and add the tomatoes and garlic to the Dutch oven with the onions. Add the vegetable broth, chopped basil, and dried oregano. Let that cook for 10 minutes to cook all the flavors together.
- Next, we need to blend the soup. For this, I use an immersion blender. I like to leave a little bit of texture in the soup, but you can choose to blend it until smooth. You can also use a regular blender to blend the soup, just be careful not to overfill the blender with the hot soup as it can overflow. If you are using a blender, add only enough soup to fill the blender halfway, blend it and pour it into a bowl or a separate pot. Then continue doing that until the rest of the soup is completely smooth.
- Once the soup is the consistency you are looking for, turn it back on the heat and let it simmer for another 10 minutes. This will really intensify the flavors. Taste the soup and add as much salt and pepper as you prefer. Serve immediately. This soup will keep in the refrigerator for about a week.
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