This cherry tomato soup is rich and flavorful, thanks to the roasting of fresh cherry tomatoes and garlic. It’s a simple recipe that brings out the natural sweetness of the tomatoes, balanced by a light vegetable stock.
Whether served with croutons or a swirl of soya cream, it’s a delicious and comforting dish that’s easy to make.
Ingredients Needed:
For The Soup:
- 675g Cherry Tomatoes
- 4 Cloves Garlic, Unpeeled
- 4 Tablespoons Olive Oil
- 1 Small Onion, Chopped
- 450ml Light Vegetable Stock
- Salt And Freshly Ground Black Pepper, To Taste
To Serve:
- 100g Croutons
- 1 Tablespoon Finely Chopped Chives
- Soya Cream (Optional)
How To Make This Cherry Tomato Soup:
- Roast Tomatoes and Garlic: Preheat the oven to 200°C/gas mark 6. Place the cherry tomatoes and unpeeled garlic in a roasting dish, drizzle with 3 tablespoons of olive oil, and roast for about 30 minutes, until the garlic is soft and the tomatoes are split and slightly browned.
- Sauté Onions: In a saucepan, heat the remaining tablespoon of olive oil and gently fry the chopped onion until it becomes translucent.
- Add Roasted Ingredients: Squeeze the roasted garlic out of its skin and add it to the pan with the sautéed onions. Add the roasted tomatoes and any juices from the roasting pan.
- Simmer: Pour in the vegetable stock, bring the mixture to a boil, then lower the heat and simmer, covered, for 20 minutes.
- Blend the Soup: Let the soup cool slightly, then blend it until smooth, making sure all the tomato skins are well blended. Return the soup to the pot.
- Reheat and Serve: Season the soup with salt and pepper to taste, gently reheat, and serve in warm bowls. Top with croutons, chopped chives, and a swirl of soya cream if desired.
Recipe Tips
- Roast tomatoes and garlic properly: Make sure to roast the tomatoes and garlic until they are soft and slightly browned.
- Use a good-quality vegetable stock: The stock is a big part of the flavor, so use a light vegetable stock that complements the tomatoes without overpowering them.
- Peel the garlic after roasting: Once roasted, squeeze the garlic out of the skins.
- Blend until completely smooth: Make sure to blend the soup well, especially the tomato skins, to get a creamy texture.
- Reheat gently: After blending, reheat the soup slowly. Too high a heat can cause the soup to lose its smooth consistency or curdle if you’re adding cream.
How To Store & Reheat Leftovers
Storing in the Fridge: Allow the soup to cool completely, then store it in an airtight container. It can be kept in the fridge for up to 3 days.
Freezing: Pour the cooled soup into a freezer-safe container or bag, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until hot. If the soup has thickened, you can add a little water or stock to adjust the consistency.
Nutrition Facts
- Calories: 180 kcal
- Fat: 14g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 3g
- Sodium: 350mg
Try More Easy Soups:
Cherry Tomato Soup Recipe Uk
Description
This cherry tomato soup is rich and flavorful, thanks to the roasting of fresh cherry tomatoes and garlic. It’s a simple recipe that brings out the natural sweetness of the tomatoes, balanced by a light vegetable stock.
Whether served with croutons or a swirl of soya cream, it’s a delicious and comforting dish that’s easy to make.
Ingredients
For The Soup:
To Serve:
Instructions
- Roast Tomatoes and Garlic: Preheat the oven to 200°C/gas mark 6. Place the cherry tomatoes and unpeeled garlic in a roasting dish, drizzle with 3 tablespoons of olive oil, and roast for about 30 minutes, until the garlic is soft and the tomatoes are split and slightly browned.
- Sauté Onions: In a saucepan, heat the remaining tablespoon of olive oil and gently fry the chopped onion until it becomes translucent.
- Add Roasted Ingredients: Squeeze the roasted garlic out of its skin and add it to the pan with the sautéed onions. Add the roasted tomatoes and any juices from the roasting pan.
- Simmer: Pour in the vegetable stock, bring the mixture to a boil, then lower the heat and simmer, covered, for 20 minutes.
- Blend the Soup: Let the soup cool slightly, then blend it until smooth, making sure all the tomato skins are well blended. Return the soup to the pot.
- Reheat and Serve: Season the soup with salt and pepper to taste, gently reheat, and serve in warm bowls. Top with croutons, chopped chives, and a swirl of soya cream if desired.
Notes
- Roast tomatoes and garlic properly: Make sure to roast the tomatoes and garlic until they are soft and slightly browned.
- Use a good-quality vegetable stock: The stock is a big part of the flavor, so use a light vegetable stock that complements the tomatoes without overpowering them.
- Peel the garlic after roasting: Once roasted, squeeze the garlic out of the skins.
- Blend until completely smooth: Make sure to blend the soup well, especially the tomato skins, to get a creamy texture.
- Reheat gently: After blending, reheat the soup slowly. Too high a heat can cause the soup to lose its smooth consistency or curdle if you’re adding cream.