Warm satisfying rich and delicious is the best way to describe this Roasted Cherry Tomato Soup. The oven roasting process unlocks the fresh tomato and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches.
Watch the video and follow the instructions below to have a warm bowl of this Roasted Cherry Tomato soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.
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Spread the tomatoes on a baking sheet (13″ x 9″). Add chopped onions and garlic heads (trim about ¼” the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes.
Generously sprinkle salt and black pepper on top.
Preheat the oven to 450°F (232°C). Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don’t have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth.
Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.
Serve with grilled cheese, croutons, toast or crackers. Enjoy!
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Roasted Cherry Tomato Soup
Ingredients
- 4 lbs cherry tomatoes
- 4 tbsp extra virgin olive oil
- 2 sweet onions chopped
- 2 garlic heads cut the tips
- 2 cups unsalted or low-sodium vegetable broth
- ½ cup heavy whipping cream
- 1 tbsp granulated sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 450°F (232°C).
- Spread the tomatoes on a baking sheet (13" x 9"). Add chopped onions and garlic heads (trim about ¼" the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes. Generously sprinkle salt and black pepper on top.
- Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
- Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don't have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth.
- Heat the pot/dutch oven to medium heat. Add vegetable broth, sugar and mix. Simmer for 15 – 20 minutes until thickens to your liking.
- Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.
Serve with grilled cheese, croutons, toast or crackers. Enjoy!
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