Description

This Cherry Tomato Soup recipe is like a shot of sunshine! Bursting with bright, tangy flavors and a hint of sweetness, this vegan soup is perfect for showcasing fresh summertime tomatoes. It’s incredibly simple to make and versatile, allowing you to customize it to your taste. Whether you enjoy it as a light meal, paired with crusty bread, or as a comforting bowl on a chilly evening, this soup is sure to please everyone at the table. With minimal ingredients and a straightforward cooking process, you can create a wholesome dish that celebrates the natural goodness of ripe tomatoes.

Ingredients

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

Optional Garnishes

Splash of heavy cream or vegan alternative: For a creamy finish.
Grated Parmesan cheese: For those who enjoy a cheesy addition.
Drizzle of extra-virgin olive oil: To enhance the flavor.
Crusty bread or homemade croutons: Perfect for dipping!

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Instructions

Preheat Oven:
- Preheat your oven to 425°F (220°C) and place a rack in the middle position. A well-heated oven ensures that your vegetables roast evenly, enhancing their natural sweetness.
Prepare Vegetables:
- In a Dutch oven, an oven-safe large skillet, or a braiser pan, place the cherry tomatoes, chopped onion, peeled garlic cloves, thyme leaves, Italian seasoning, salt, and black pepper. Toss to combine all the ingredients evenly, ensuring the tomatoes and onions are well coated with the seasonings.
Roast Vegetables:
- Drizzle the olive oil over the mixture and gently toss again. Roasting is a key step in developing the flavors, as the heat will caramelize the natural sugars in the tomatoes and onions. Place the pan in the preheated oven and roast for about 45 minutes. You’ll know they are ready when the tomatoes are golden brown, have released much of their juices, and the garlic is very soft and fragrant.
Blend Soup:
- Once roasted, allow the vegetable mixture to cool slightly. This cooling period is essential for safety, especially if using a traditional blender. Add the vegetable broth and torn basil leaves to the roasted vegetables. Using an immersion blender, blend the mixture until smooth. Alternatively, you can carefully transfer the soup to a blender and puree until smooth. Take care when blending hot ingredients; if using a traditional blender, blend in batches if necessary. If you prefer a smoother texture, strain the soup through a fine-mesh sieve to remove any skins or solids.
Heat and Serve:
- Transfer the blended soup back to the pan and bring it to a boil over medium-high heat. Taste and adjust seasoning if necessary. Serve immediately, garnished with more fresh torn basil leaves for a burst of flavor and color.

Prep Time: 5mins
Cook Time: 45mins