In the last few weeks, friends and coworkers have been generously sharing with me the fruits of their gardens’ harvest, specifically cherry tomatoes. Although they are nearing the end of their growing season, they seem to be overflowing in my kitchen. One can only snack on so many cherry tomatoes before they start to tire and think of different ways to use them. I needed a way to use up a lot of them at once, and that’s when I realized soup would be the perfect solution.
It is early Fall, and the nights are beginning to cool, so a nice warm soup makes for a great light meal. I also added a good amount of garlic in an effort to fight those colds that everyone seems to get this time of year. Roasting the cherry tomatoes really brings out their sweetness and also softens them up so they purée more easily. I also added a touch of cayenne pepper because I love all things spicy! Cayenne can help you kick that cold as well because it aids in breaking up and clearing congestion.
Roasted Cherry Tomato Basil Soup
- 6 cups cherry tomatoes
- 4 cups vegetable broth
- 1 small onion, quartered
- 3/4 cup fresh basil, chopped
- 4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper (optional)
1. Toss tomatoes, onion, and garlic cloves in olive oil, sprinkle with 1/2 teaspoon of sea salt, and roast at 350°F for 30 minutes.
2. Take the vegetables out of the oven and add to your blender with 1 cup of vegetable broth. (Note: if you do not have a vented lid on your blender, let the vegetables cool first.) Blend until smooth.
3. Pour the puréed vegetables into a pot, add the remaining broth, chopped basil, and apple cider vinegar. Season with sea salt and cayenne (if using). Simmer on low for 10 minutes to wilt the basil.
Also by Kathryn: Vegan Fall Harvest Plate
Related: Root and Herbs Spiced Garlic Soup
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Photos: Kathryn Farrugia