Description
This Easy Roasted Cherry Tomato Soup features roasted cherry tomatoes, garlic, and onions blended into a creamy, flavorful soup. Enhanced with fresh basil, vegetable broth, and garnished with coconut yogurt and croutons, this comforting soup is perfect for a quick and nutritious meal.
Ingredients
Vegetables
- 1 large yellow onion
- 2 lb fresh cherry tomatoes (about 900g)
- 4 cloves fresh garlic (unpeeled)
Liquids & Oils
- 1 tbsp olive oil
- 2½ cups vegetable broth
Herbs & Spices
- ½ loosely packed cup fresh basil leaves, plus extra to decorate
- 1 tsp salt
- ¼ tsp pepper
Garnish
- Coconut yogurt
- Croutons
Instructions
- Preheat the oven. Set your oven to 350℉ (175℃) to prepare for roasting the vegetables.
- Prepare vegetables for roasting. Roughly slice the onion into 8 pieces. Arrange the onion slices, cherry tomatoes, and unpeeled garlic cloves on a large rimmed baking sheet. If needed, use two baking sheets to avoid overcrowding. Drizzle the vegetables evenly with 1 tablespoon of olive oil.
- Roast the vegetables. Place the baking sheet(s) in the oven and roast for 25 minutes, or until the tomatoes have burst and the onion becomes soft and caramelized. Once done, allow the vegetables to cool slightly for a few minutes to handle safely.
- Blend the soup. Squeeze the roasted garlic cloves out of their skins. Add the roasted garlic, onions, tomatoes, 2½ cups of vegetable broth, ½ cup of fresh basil leaves, 1 teaspoon of salt, and ¼ teaspoon of pepper into a blender. Blend until the mixture is smooth and creamy.
- Adjust seasoning and serve. Taste the soup and adjust the seasoning if needed. Reheat gently on the stovetop if desired. Serve the soup in bowls, garnished with fresh basil leaves, a swirl of coconut yogurt, and crunchy croutons for added texture and flavor.
Notes
- Using unpeeled garlic cloves for roasting mellows the garlic’s flavor and adds depth to the soup.
- You can substitute fresh basil with dried basil but use 1 teaspoon of dried basil instead of ½ cup fresh.
- If you prefer a thinner soup, add more vegetable broth to achieve your desired consistency.
- Coconut yogurt adds a nice creamy and dairy-free topping; regular yogurt or cream can be used instead if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
