Description
A warm and comforting cherry tomato soup made with fresh tomatoes, garlic, and herbs, blended into a smooth and vibrant dish that can be enjoyed light or creamy.
Ingredients
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the chopped onion and cook for 3–4 minutes until soft and fragrant.
- Stir in the minced garlic and cook for about 1 minute.
- Add the cherry tomatoes and cook for several minutes, stirring occasionally, until they soften and release their juices.
- Pour in the vegetable broth and add salt, black pepper, and dried basil.
- Bring the mixture to a gentle simmer and cook for about 15 minutes to develop flavor.
- Blend the soup with an immersion blender until smooth, or leave slightly chunky if preferred.
- If using, stir in the heavy cream and warm the soup for another minute.
- Taste and adjust seasoning if needed, then garnish with fresh basil before serving.
Notes
- Roast the cherry tomatoes in the oven before adding them to deepen the flavor.
- Add extra heavy cream or a spoonful of cream cheese for a richer texture.
- Stir in grated parmesan cheese for a savory boost.
- Add a pinch of red pepper flakes for a spicy variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- Freeze the soup without cream for up to 3 months and add cream after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 7g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
