Description
This Cherry Tomato Soup recipe is like a shot of sunshine! It’s a bright, tangy, and slightly sweet vegan soup, perfect when you are up to your elbows in fresh summertime tomatoes. 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:
- Preheat Oven: Preheat oven to 425°F and place a rack in the middle position of the oven.
Prepare Vegetables:
- Prepare Vegetables: Place tomatoes, onion, garlic, thyme, Italian seasoning, salt, and black pepper in a Dutch oven, oven-safe large skillet, or braiser pan. Toss to combine.
Roast Vegetables:
- Roast Vegetables: Drizzle in the olive oil and gently toss again. Roast in the oven until the tomatoes are golden brown and have released much of their juices, and the garlic is very soft, about 45 minutes.
Blend Soup:
- Blend Soup: Cool slightly, then add broth and basil. Blend with an immersion blender or carefully transfer to a blender and puree until smooth (be cautious when blending hot ingredients). Strain the soup if you prefer a smoother consistency.
Heat and Serve:
- Heat and Serve: Transfer the mixture back to the pan and bring to a boil over medium-high heat. Serve immediately with more fresh torn basil leaves.
- Prep Time: 5mins
- Cook Time: 45mins