Easy Roasted Cherry Tomato Soup
A simple summer recipe for easy dinners, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes! Naturally vegan and dairy free.
Servings: 4 people
Calories: 172kcal
Equipment
- 1 Blender (can also use immersion blender)
Ingredients
- 1 large yellow onion
- 2 lb fresh cherry tomatoes (about 900g)
- 4 cloves fresh garlic (unpeeled)
- 1 tablespoon olive oil
- 2½ cups vegetable broth
- ½ loosely packed cup fresh basil leaves, plus extra to decorate
- 1 teaspoon salt
- ¼ teaspoon pepper
To decorate (optional)
- Coconut yogurt
- Croutons
Instructions
- Preheat oven to 350℉/175℃.
- Slice onion roughly into 8 pieces and add onion, 2lb cherry tomatoes and 4 cloves garlic to large rimmed baking sheet (use 2 sheets if you need more space). Drizzle with 1 tablespoon olive oil.
- Roast in oven for 25 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes.
- Squeeze garlic cloves out of their skins, and add to blender with roasted onions and tomatoes, 2½ cups vegetable broth, ½ cup fresh basil leaves, 1 teaspoon salt and ¼ teaspoon pepper.
- Blend until you have a creamy soup, adjust seasoning and reheat if desired. Serve in bowls decorated with basil leaves, a swirl of coconut yogurt and croutons.
Notes
Basil - Use fresh basil for max flavour. If using dried, use 1 tablespoon.
Vegetable broth - Use ready made broth or stock cubes (I dissolve one stock cube in 2 cups boiled water). If using low sodium stock, add more salt to the soup.
High protein option - Blend a can of white beans into the soup for protein. Add a little extra salt if you do this.
Store leftover soup in the fridge up to 5 days.
Nutrition
Calories: 172kcal | Carbohydrates: 29.5g | Protein: 23.2g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 1234mg | Potassium: 646mg | Fiber: 8.7g | Sugar: 17.1g | Calcium: 173mg | Iron: 3mg