Description
This fresh roasted cherry tomato soup is a nourishing, comforting, and absolutely delicious soup late summer/early fall soup (or whenever tomatoes are in season near you)! While cherry tomatoes pack a flavorful punch, feel free to use any tomatoes. Serve for a wholesome dinner that the whole family will love.
Ingredients
Units
Scale
- 4-4.5 pounds cherry tomatoes (or any fresh tomatoes; see notes)
- 1 sweet onion, peeled and diced large
- 2 small-medium carrots, scrubbed clean and sliced (about the thickness of your pinky finger)
- 2-3 whole cloves garlic, peeled
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper + more for soup
- 1-1.5 cups water (or veggie broth)
- Handful of cilantro, basil, or fresh herbs
- Optional toppings: herbs, coconut milk, cream, fresh corn, feta, parmesan, pepitas, croutons
Instructions
- Prep & roast veggies. Preheat your oven to 400 degrees. Arrange carrots, onion, tomatoes, and garlic in an even layer on a large sheet pan, and drizzle with olive oil, 1/4 teaspoon of the salt, and pepper. Gently stir with a spoon or your hands to coat the veggies, then roast at 400 degrees for 40 minutes. Tomatoes should look collapsed, and carrots and onions will have golden brown edges.
- Transfer veggies & blend. Allow the roasted veggies to cool for about five minutes, then transfer to a medium-large pot with all the pan juices. Add in cilantro or herbs of choice, the remaining 1/4 teaspoon of salt, and a few shakes of black pepper. Blend with an immersion blender until smooth. Alternatively, transfer the ingredients to a blender, blend, and pour into the pot.
- Simmer soup. Bring the blended tomato soup to a boil, then reduce to a simmer over low heat. Cover and allow to simmer for another 10-15 minutes. Serve with any desired toppings or toasted sandwiches to dip!
Notes
- Tomatoes. Any fresh tomatoes work! I often use garden cherry tomatoes, but if you're buying them, choose what looks good that day. For me, that's often a mix of Campari, cherry, and tomatoes on the vine from Trader Joe's, usually sold in 12–16-ounce packs.
- Consistency. Since the roasted tomatoes go straight into the blender with their skins and seeds, the soup will have more texture than a can of Campbell's. I love it, but just a heads up!
- Blending. An immersion blender or standard high-speed blender both work. If using a standard blender, let the roasted vegetables cool for at least 5 minutes first, and use cool water when blending. The soup will get reheated in the pot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting & stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 179
- Sugar: 16.8 g
- Sodium: 489.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 26.3 g
- Fiber: 7.4 g
- Protein: 5.2 g
- Cholesterol: 0 mg
