Roasted Cherry Tomato Soup Recipe

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Fresh tomatoes, root vegetables, and garden herbs mingle with warm spices and sweet honey in this creamy homemade cherry tomato soup recipe.

Prep Time25

Cook Time1

Total Time1 25

Course: Soup

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.67 per serving

Equipment

Dutch oven
emersion blender or large capacity blender or food processor that can handle hot liquids

Ingredients

1 pint cherry tomatoes
3 large tomatoes any variety, whole; may be on the vine
1 very large sweet onion peeled and quartered
1 head garlic halved
8 cloves garlic peeled and slightly smashed
4 large shallots peeled; 2 left whole and 2 medium dice
3 large carrots fresh; peeled and cut into 3 or 4 pieces
1 small bunch thyme fresh
1 small bunch basil fresh
1 stem rosemary fresh
3 tablespoons olive oil divided
2 teaspoons cumin divided
2 teaspoons dried dill divided
2 teaspoons smoked paprika divided; may be hot or sweet
Kosher salt to taste
black pepper to taste
3 ribs celery medium dice
½ large red onion medium dice
4 tablespoons tomato paste
pinch red pepper flakes to taste
3 tablespoons honey
2 cups stock may use chicken or vegetable; homemade if you have it
½ to ¾ cups heavy cream may use full fat, well-shaken coconut milk

optional if you have on hand

3 inch cheese rind from a block of Parmesan, Beemster, or other hard aged cheese NOTE: always save those cheese rinds, as they are a fabulous way to flavor soups, chowders, and stews; they simmer in the soup and are removed just before serving; they impart a rich, almost nutty flavor without adding actual cheese to a recipe

Instructions

Preheat oven to 350°F. Line your largest baking tray with a sheet of parchment.
Scatter a pint of cherry tomatoes out on the baking sheet. Add the carrots, the onion, the 2 whole shallots, and all of the garlics. Add 2 tablespoons of the olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried dill, some black pepper and Kosher salt to taste. Use your hands and toss the vegetables around COATING EVERYTHING. Turn the garlic head halves upside down so their exposed flesh is against the baking sheet. Nestle the herbs in between the vegetables.
Bake for anywhere between 35 minutes to one hour. I go the full hour as I like to encourage a mild amount of charring on the vegetables. You may need to stir the contents of the baking sheet halfway through.
In a large Dutch oven, the remaining tablespoon of olive oil and heat it to shimmering. Add the celery, the 2 diced shallots, and the red onion. Sauté over medium heat for about 10 minutes until some pieces are translucent and others mildly golden. Using a wooden spoon, push all to one side of the Dutch oven. Add tomato paste directly into the space you've created. Using the same wooden spoon, 'spread' the tomato paste over the bottom half of the Dutch oven. Cook the tomato paste for several minutes before stirring it and re-spreading it. You will cook it until it browns, about 15 minutes. See my progression photos above.
Merge the now browned tomato paste with the vegetables and add in the remaining cumin, remaining dried dill, remaining smoked paprika, a pinch of red pepper flakes, and honey. Still over medium heat, begin deglazing with whatever stock you intend to use, whisking constantly and scraping any bits that accumulated on the bottom. If you intend to use a rind of an aged cheese, add it now and simmer for 20 minutes, removing and discarding after.
Remove baking sheet from the oven. Squeeze out the roasted garlic from its papery exterior. Spoon the vegetables into the Dutch oven mixture, careful to remove any vine tomatoes you may have chosen to roast and are planning to use as a garnish. Add in any juices that collected beneath the vegetables by gently lifting one end of the parchment into the Dutch oven.
Run the stems of what remain of your herbs between your thumb and forefinger removing what leaves pull away easily. Add them to the Dutch oven. If your herbs are looking scorched, simply discard them because technically, they've done their job.
Use an immersion blender to puree the mixture directly in the pot. If you do not own an immersion blender, use a very large blender or food processor that hot liquid will not damage.
If serving immediately, begin drizzling in heavy cream or coconut milk, pureeing some more after you've added it. TASTE YOUR SOUP. Season accordingly and keep warm over very low heat until you are ready to serve. Garnish with the roasted vine tomatoes.

Notes

Make Ahead up to 3 days. Remove from refrigeration 30 minutes before you plan to reheat. Place over medium-low heat for 30 minutes, stirring occasionally.

Freezer Friendly: make the soup and STOP at the step before adding any cream. Ladle the soup into freezer-safe containers and allow it to cool entirely before fastening the lids. Label, date, affix the tops, and freeze for six months. To Reheat: thaw in the refrigerator overnight and heat gently in a non-stick saucepan over medium-low heat. Add heavy cream (or full-fat coconut milk) and serve.

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