The roasting step for this roasted cherry tomato soup may sound time-consuming, but it is not. This easy, delicious soup will still be on the table in 30 minutes, and most of that time is hands-off.
Ingredients
- ounces cherry tomatoes: 20 piece
- garlic: 3 clove (peeled)
- carrot, peeled and cut into 1/4-inch thick sticks: 1 piece
- onion: 0.5 piece (peeled)
- red bell pepper, seeded and: 1 piece (cut into strips)
- olive oil: 2 Tbsp
- salt: 0.5 tsp
- italian seasoning: 1 tsp
- water: 0.25 cup
- cream: 0.5 cup
- basil leaves: (for garnish)
- thyme sprigs: (for garnish)
- red pepper flakes: (for garnish, crushed, optional)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
-
Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
-
Roast vegetables in the preheated oven for 20 minutes.
-
Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
-
Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
-
Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.
