Roasted Cherry Tomato Soup
Easy to make and full of Summer flavors, this Roasted Cherry Tomato Soup is a delicious soup to make in the Spring! You'll never go back to the canned soup after you make your own!
Servings: 5
Calories: 132kcal
Ingredients
- 2 pints Cherry tomatoes
- 6 pieces Garlic
- 3 tablespoon Extra Virgin Olive Oil
- 1 cup Onion Chopped
- 1 tablespoon Fresh Basil Chopped
- ½ teaspoon Dried Oregano
- 4 cups Vegetable Broth
- salt and pepper to taste
Instructions
- Preheat the oven to 400°.
- Wash the tomatoes and put them onto a sheet tray. Place the garlic on the sheet 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.
- Blend the soup with an immersion blender until it is the consistency you desire.
- Once the soup is the consistency you are looking for, turn it back on the heat and let it simmer for another 10 minutes. Taste the soup and add as much salt and pepper as you prefer. Serve immediately.
Notes
- Cherry tomatoes or grape tomatoes can be used in this soup.
- If you prefer, chicken broth can be used instead of vegetable broth.
- Top with croutons, fresh basil, or sour cream if you prefer.
Nutrition
Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 774mg | Potassium: 465mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1348IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg