Cherry Tomato Soup (Quick + Easy)
This easy-going cherry tomato soup has the best flavor and is super simple to make. It’s a great recipe and meal option for a mid-week meal and will make the loveliest light lunch.
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Servings: as main or 4 as an appetizer
Equipment
- 1 baking sheet + parchment paper
- 1 high-speed or immersion blender
- 1 saucepan
Ingredients
- 2 lb (1 kg) cherry tomatoes cleaned
- 1 yellow onion chopped
- 4 garlic cloves (skin on, top chopped off)
- 2 tablespoon extra virgin olive oil to drizzle *optional, see notes
- ¼ cup (55 ml) vegetable broth
- ½ cup (80 g) unsweetened coconut milk (optional, see notes)
- 1 small handful of fresh basil *or 1 teaspoon Italian mixed herbs
- 1 teaspoon salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Add cherry tomatoes, chopped onion, salt and olive oil and toss until the veggies are evenly coated.2 lb cherry tomatoes, 1 yellow onion, 1 teaspoon salt, 2 tablespoon extra virgin olive oil to drizzle
- Add the garlic. Transfer to the oven and roast for 40 minutes on the middle rack or until the tomatoes are soft and slightly charred.4 garlic cloves (skin on, top chopped off)
- Remove veggies from the oven and allow to cool slightly. Peel the garlic and add it together with the roasted tomatoes and onion (and their released liquid) to a high-speed blender. Add the coconut milk, vegetable broth and fresh basil and blend until smooth. Alternatively, you could add the ingredients to a small saucepan and blend with an immersion blender.¼ cup vegetable broth, ½ cup unsweetened coconut milk (optional, see notes), 1 small handful of fresh basil
- Serve immediately or if the soup isn't hot enough anymore, transfer the blended soup to a small saucepan and bring to a gentle simmer.
- Taste and adjust seasoning. If the soup is too thick, add a splash of broth or coconut milk. If your veggie broth wasn't salted you might need to add more salt.
- Optional Toasted Bread Step: I like to brush a couple of slices of white bread (sourdough or ciabatta) with olive oil and add it to the veggies in the oven for the last 10 minutes.
- Top with black pepper and fresh basil and serve with crusty bread on the side.
Video
Notes
- Coconut milk: I used unsweetened full-fat. The higher the fat content of your coconut milk, the creamier the soup will be. If you don’t like the taste of coconut milk, sub with cashew cream or soy cream.
- Use a strainer: For a smoother soup, consider straining after blending as the best way to sieve it.
- Use ripe, fresh ingredients: For the best flavor possible. Also make sure to use ripe tomatoes.
- Use a high-quality vegetable (or chicken) stock: with minimal additives.
- Blending hot liquids: If you’re using a regular blender instead of an immersion one, first check if it’s suitable for mixing hot liquids. Fill the blender ⅓rd full to avoid issues caused by heat expansion. This will also prevent spillage and mess.
- Oil-free: Skip olive oil if you prefer.
- Low-fat: skip olive oil and use light coconut milk or substitute the coconut milk with more veggie broth.
Nutrition
Serving: 1. | Calories: 251kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 817mg | Potassium: 835mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1497IU | Vitamin C: 74mg | Calcium: 57mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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