Description
This Cherry Tomato Soup recipe is like a shot of sunshine! It’s a bright, tangy and slightly sweet vegan soup and perfect when you are up to your elbows in fresh summertime tomatoes. And best of all, it’s incredibly simple and versatile.
Ingredients
Units
Scale
- 6 cups cherry tomatoes (about 1 3/4 lbs.)
- 1 medium yellow onion, chopped
- 6 whole garlic cloves, peeled
- 2 tsp. fresh thyme leaves
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 2 cups vegetable broth
- 1/4 cup torn basil leaves, plus more for serving
Instructions
- Preheat oven to 425°F and place a rack in the middle position of the oven.
- Place tomatoes, onions, garlic, thyme, Italian seasoning, table salt and black pepper in a Dutch oven, oven-safe large skillet or brassier pan and toss to combine. Drizzle in oil and gently toss. Roast in the oven until the tomatoes are golden brown and have released much of their own juices and the garlic is very soft, about 45 minutes.
- Cool slightly then add broth and basil and blend with an immersion blender or carefully transfer to a blender and puree until smooth (be careful when blending hot ingredients). Strain the soup if you want a smoother consistency. Transfer mixture back to the pan and bring to a boil over medium-high heat. Serve immediately with more fresh torn basil leaves.
Notes
- Store leftovers in an airtight container for up to 3-4 days.
- To freeze, cool soup to room temperature then transfer to a freezer safe zip-top bag, label then lay flat in the freezer for up to 3 months.
Serving Suggestions:
- A splash of heavy cream (or vegan alternative)
- Fresh grated parmesan cheese
- A splash of sherry vinegar
- A big pinch of red pepper flakes
- A pinch of Aleppo pepper
- A drizzle of extra-virgin olive oil
- Our Homemade Basil Pesto
- Our Air Fryer Steak Fries
- Prep Time: 5 min.
- Cook Time: 45 min.
- Category: Soup
- Method: Roast
- Cuisine: American