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roasted cherry tomato soup

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Roasted Cherry Tomato Soup

The roasting step for this roasted cherry tomato soup may sound time-consuming, but it is not. This easy, delicious soup will still be on the table in 30 minutes, and most of that time is hands-off.

Ingredients:

  • 20 ounces cherry tomatoes
  • 3 cloves garlic, peeled
  • 1 carrot, peeled and cut into 1/4-inch thick sticks
  • 1/2 onion, peeled
  • 1 red bell pepper, seeded and cut into strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon italian seasoning
  • 1/4 cup water
  • 1/2 cup cream
  • basil leaves for garnish
  • thyme sprigs for garnish
  • crushed red pepper flakes for garnish (optional)

Direction

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
  2. Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
  3. Roast vegetables in the preheated oven for 20 minutes.
  4. Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
  5. Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
  6. Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.

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