Friday, September 18, 2020

Roasted Cherry Tomato Soup

Tomatoes are easy to grow, needs a little care to train and remove the suckers. All through out summer and till end of fall, it keeps producing delicious tomatoes. A day doesn't go without using tomato in our home. Either in salads, curries, or soup tomato is used everyday. Not to mention we are tomato soup lovers. We got good yield with better boy hybrid, cherry tomatoes and beefsteak tomatoes. We had so much of cherry tomatoes that I made this soup (and pasta sauce using cherry tomatoes which I would post soon) a few times. 

This soup is easy to make and more satisfying with a slice of bread (with a sandwich, a pesto - cheese quesadilla or a grilled cheese). That I would call "comfort zone". This is an amazingly delicious soup with minimal ingredients. It is a thick, creamy and satisfying soup with a velvety finish even without the cream. The cream is for garnishing and if needed can be avoided to make a vegan version. 


serves 4

Cherry tomatoes - 3 cups, heaped, whole tomatoes

Onion - 1/2 cup, sliced

Garlic- 2 cloves

oil - 1 tsp

salt - 1 tsp

pepper - 1/3 tsp

Cream- 1 or 2 tsp (optional)

Basil - a couple of leaves (for garnish)

water- 3 and 1/2 cups


Preheat the oven to 400 degrees F. Add tomatoes, onion, garlic, salt, pepper, and olive oil in a bowl and mix. Spread it evenly as a single layer in a baking sheet. Roast for 45-55 min., take it out and cool a bit.

Add it to the blender along with water and blend to a smooth consistency. Transfer to a sauce pan and simmer for a couple of minutes. 

Ladle into four serving bowls. Garnish with cream, chopped basil, and serve.


Check on the oven after 40 minutes. With different capacities of oven, cooking time may slightly vary. It is always good to keep an eye to prevent burning. Adjust salt and pepper according to your taste.

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