Is there a more iconic duo than tomato soup and grilled cheese? For too long, grilled cheese has done all the heavy lifting in the relationship. It's the superstar half of the duo, with tomato soup serving as the grudgingly accepted sloppy half. Time for a relationship re-fresh! Meet the new and improved tomato soup that is an equal partner to all of your epic grilled cheese sandwiches.
Is it soup season where you live? For me, every season is soup season. For those of you who reserve soup season for colder months, there's a tiny problem with making excellent tomato soup. Tomato season and parka season don't overlap. Which is why roasted cherry tomato soup is the answer to all of our problems.
I'm inclined to agree with the writers at Bon Appetit Magazine, who insist that the only fresh tomatoes you should buy out of season are cherry tomatoes. Their small size reduces the amount of water, which is what makes large winter tomatoes so terribly...terrible. Roasting cherry tomatoes makes them even more of a gift, concentrating their tomato-ey-ness and yielding complexity and richness.
This creamy roasted tomato basil soup takes that extra flavor even further by bringing a few tablespoons of basil pesto to the party, along with roasted garlic.
This homemade tomato soup is one of my favorite soups in the history of soup, and I can't wait for you to try it.
Ingredients for recipe:
- Ripe cherry tomatoes
- Fresh garlic
- Vegetable broth
- Heavy cream
- Extra virgin olive oil
- Basil pesto
- Parmesan cheese
- Red pepper flakes
- Fresh basil leaves
- Sea salt and black pepper
Step by step instructions:
- Preheat oven to 400℉. Arrange 3 pints of cherry tomatoes, 3 shallots (peeled and halved) and a head of garlic, halved, in a single layer on a baking tray Drizzle with ¼ cup olive oil, a good pinch of salt, pepper and red pepper flakes. Bake until tomatoes are nicely charred and garlic is tender, about 25 minutes.
2. In a Dutch oven or large pan, heat your cup of vegetable stock. Once vegetables have finished roasting, add the tomatoes and shallots to the pot, and squeeze one half of the softened roasted garlic cloves out of their skins and into the soup mixture.
Heat thoroughly. Add in ¼ cup of pesto. Remove from heat. Use an immersion blender (stick blender) to blend the veggies into a soup.
3. Add 3 tablespoons of Parmesan and ¼ cup of cream and stir to combine. Taste and adjust seasoning. (Note: I like to serve this soup as a thick bisque consistency, so I only use 1 cup of vegetable stock. If you're looking for a thinner consistency, something sipp-able, perhaps, heat two cups of broth and add in more until you reach the desired consistency.)
Note 2: Using this many fresh ingredients presents seasoning variables, depending on the acidity of the tomatoes, the sharpness of the shallots, and the salt level in your pesto. Tasting and adjusting the seasoning level will be important to ensure the final product is perfect for your palate.
4. Serve in soup bowls topped with an additional drizzle of heavy cream, pesto and fresh basil.
FAQ's and Serving Suggestions
I have made this exact recipe using canned tomatoes and been satisfied with the results. I still like to take the time to roast off the tomatoes to get a little char (just drain the tomatoes before roasting).
Can I tell you a secret? Cherry tomatoes are consistently sweeter than grape tomatoes, which is why I prefer them in this soup...and almost everywhere else. Another key difference is that cherry tomatoes have a much thinner skin than grape tomatoes, which also lends to a better soup experience. That said, if it came down to grape tomato soup or no tomato soup, I'd be slurping down some grape tomato soup ASAP.
You sure can! Just use plant-based milk in place of the cream, and vegan Parmesan and pesto (or skip the pesto and just use fresh basil).
The world's best grilled cheese and tomato sandwich is my favorite companion for this tomato soup. If you're skipping the sandwich, get your carbs through Spicy Italian Soup Crackers, homemade croutons or a chunk of crusty bread.
You can use about ¼ cup of julienned fresh basil in the soup, along with an extra few tablespoons of Parmesan.
You sure can. Use about ½ of a large, roughly chopped onion instead of the shallots and roast on the baking tray with a little olive oil, as outlined in the instructions.
To store, transfer your cherry tomato soup recipe to an airtight container and store in the refrigerator for up to 3 days. This is a great recipe for batch cooking and freezing, as well. Just choose freezer-safe containers to maintain freshness.
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