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.
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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
- Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
- Roast vegetables in the preheated oven for 20 minutes.
- 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.
- Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
- Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.
