🫕Cherry Tomato Soup

Indulge in the vibrant flavors of this cherry tomato soup, bursting with the sweetness of cherry tomatoes, balanced by aromatic herbs and a hint of garlic. A comforting, velvety texture in every spoonful. Perfect for a light lunch or starter. Make it and your family will love you.

Course Brunch, Lunch, Soup

Cuisine European Cuisine, Mediterranean

Diet Gluten Free, Low Fat, Vegan

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 198kcal

Author Ramona Sebastian

Cost £10

Equipment

1 knife
1 chopping board
baking tray
parchment paper
blender or hand mixer
pot

Ingredients

1 kg cherry tomatoes (2.2 lb)
2-3 medium shallots (2 oz) use more if they are very small
1 litre vegetable stock (34 oz)
1 teaspoon Celtic salt
2½ medium red peppers or 3 small ones
10 leaves oregano fresh or dried
1 small parsnip
½ teaspoon black pepper freshly ground
2 tablespoons extra virgin olive oil (optional) I did use
1 large garlic head

Optional ingredients

1 tablespoon tomato paste I did add this
2 tablespoons heavy cream (optional) do drizzle over before serving
6 tablespoons small croutons optional

Metric - US Imperial

Instructions

Gather and prepare your ingredients. Line an oven tray with parchment paper.
Preheat the oven to 200℃ or 400℉.
On the parchment-lined baking tray, add the washed cherry tomatoes, 2 red peppers cut into halves, sliced garlic, sprinkle some salt and pepper, and add a drizzle of olive oil. Bake for approximately 35 minutes, until the cherry tomatoes have burst and got a little color. Just like in the picture above.
While the tomatoes are baking, take a pan out, place on fire, add a little drizzle of olive oil, add the chopped onions, and cook for 4-5 min stirring occasionally. Bring in the carrot, parsnip diced into small cubes, ½ of the red pepper, and herbs. Cook covered for 5 minutes.
Add a tablespoon of tomato paste, homogenise it, cook for another 2 minutes and then add the vegetable stock.
Bring in the roasted tomatoes (removed from the vine), pepper, and garlic, squeezed out of the peel. Cook for an extra 2-3 min.
Mix it carefully to your desired consistency and cook for another 5-7 min to reduce it further if you wish for a nice color and flavor.
Season and serve with the desired topping or as you like. See more ideas above. Enjoy!

Notes

Celtic Salt - lately I only use this salt as it is one of the best nutritious and natural salts - I recommend it if you can find it.

Use a hand mixer as it is a lot easier to blend the soup than pouring it into a blender, it is hot and needs handling with care. If you have no hand mixer, wait for it to cool before transferring it into a blender.

Using a hand mixer also makes me feel more in control and I can leave some chunky bits in the soup rather than making it super creamy.

Tartness vs sweetness - my tomatoes were lovely and ripe but if your tomatoes aren't that sweet you may add a pinch of sugar to cut that edge or add more carrot, or sweet potato, add a date or two to keep it all-natural, and sugar-free how I like it. I never add sugar to my food, I do add a sweet veg if anything.

Nutrition