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Roasted Cherry Tomato Soup
Roasted Cherry Tomato Soup
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Prep Time:
7 minutes
Cook Time:
23 minutes
Total Time:
30 minutes
Quick and flavorful roasted cherry tomato soup ready in just 30 minutes, with minimal active cooking time.
Ingredients:
  • 20 oz cherry tomatoes
  • 3 cloves garlic, peeled
  • 1 carrot, peeled and sliced 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 (optional)
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and cover a sheet pan with foil.
  • Arrange the vegetables evenly on the pan. Drizzle with olive oil and toss to coat. Sprinkle salt and Italian seasoning over the vegetables.
  • Place the vegetables in the oven and let them roast for 20 minutes until tender and flavorful.
  • In a powerful blender like a Vitamix, add half of the roasted vegetables along with any juices. Secure the lid with a potholder, pulse a few times, then blend for about 45 seconds. Transfer the mixture to a saucepan and repeat with the rest of the roasted vegetables.
  • Gradually pour in water and add cream to the soup, then stir gently until everything is well combined. Heat for about 3 minutes until warmed through. Finally, taste the soup and adjust seasonings to your liking.
  • Pour the soup into bowls. Top with fresh basil and thyme, and add a dash of crushed red pepper flakes for a hint of heat. Serve right away.

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