Picture a bowl of cherry tomato soup, its vibrant red hue capturing your attention as the aroma of fresh basil and garlic wafts through the air.
This comforting Italian classic is surprisingly simple to make, offering a cozy, indulgent experience with every spoonful.
As the cherry tomatoes simmer and meld with onions and cream, they transform into a silky, flavorful delight.
Let’s bring this heartwarming soup to life.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 knife
- 1 cutting board
Ingredients
- 500 grams cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500 milliliters vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cherry Tomato Soup, follow this timeline. It includes reading time, prep work, and cooking activities:
- Reading Time: 5 minutes
- Read through the recipe and instructions to familiarize yourself with the process and gather all necessary ingredients and equipment.
- Prep Time: 10 minutes
- 00:00 – 00:02: Gather and measure all ingredients.
- 00:02 – 00:06: Chop the onion and mince the garlic.
- 00:06 – 00:08: Halve the cherry tomatoes.
- 00:08 – 00:10: Chop the fresh basil.
- Cook Time: 30 minutes
- 00:10 – 00:15: Heat olive oil in a large pot, add chopped onion, and cook until translucent.
- 00:15 – 00:16: Add minced garlic and cook for 1 minute.
- 00:16 – 00:26: Add halved cherry tomatoes and cook for 10 minutes, stirring occasionally.
- 00:26 – 00:27: Pour in vegetable broth and bring to a simmer.
- 00:27 – 00:28: Season with salt, black pepper, and sugar.
- 00:28 – 00:43: Cover pot and let the soup simmer for 15 minutes.
- Resting/Cooling Time: 5 minutes
- 00:43 – 00:48: Remove pot from heat and let it cool slightly before blending.
- Blending and Finishing: 5 minutes
- 00:48 – 00:53: Blend the soup with a blender or immersion blender until smooth.
- 00:53 – 00:54: Return blended soup to pot and stir in heavy cream.
- 00:54 – 00:55: Reheat soup gently over low heat, add chopped fresh basil, and serve.
This timeline helps facilitate a smooth cooking process by organizing tasks efficiently and providing a clear sequence of activities.
Adjust as needed based on your cooking speed and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute.
Add the halved cherry tomatoes to the pot and cook for about 10 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a simmer.
Season the soup with salt, black pepper, and sugar.
Cover the pot and let the soup simmer for 15 minutes.
Remove the pot from heat and let it cool slightly before blending.
Use a blender or immersion blender to puree the soup until smooth.
Return the blended soup to the pot and stir in the heavy cream.
Reheat the soup gently over low heat and add the chopped fresh basil before serving.
Serving Tips
- Crusty Bread: Serve with slices of warm, crusty bread to soak up the delicious soup.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich for a comforting meal.
- Parmesan Crisps: Add some crunch with homemade parmesan crisps on top.
- Mixed Green Salad: Complement the rich soup with a light, invigorating green salad.
- Garlic Breadsticks: Enjoy with garlic breadsticks for an extra burst of flavor.
Storage
Store cherry tomato soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months.
Thaw before reheating.
Freezing
To freeze cherry tomato soup, let it cool completely.
Then, transfer to airtight containers. Leave space for expansion and label with the date.
Use within three months for best quality.
Reheating
Reheat cherry tomato soup gently over low heat to prevent curdling the cream.
Stir occasionally to guarantee even heating.
Avoid boiling, as it may alter the soup’s texture and flavor.
Final Thoughts
Cherry Tomato Soup is a delightful and comforting dish that’s perfect for any occasion.
The combination of fresh cherry tomatoes, aromatic garlic, and sweet basil creates a rich and flavorful soup that’s both satisfying and easy to prepare.
Serve it with crusty bread for a complete meal. Enjoy the comforting flavors of this Italian-inspired soup with family and friends.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh Cherry Tomatoes?
You can substitute canned tomatoes for fresh cherry tomatoes. Use 400 grams of canned tomatoes, drained. Adjust the cooking time to guarantee flavors develop. Simmer longer if needed. Blending will still provide a smooth consistency. Adjust seasoning.
How Can I Make This Soup Vegan-Friendly?
Replace heavy cream with 1/2 cup coconut cream. Use 500 milliliters vegetable broth for depth. Omit sugar or use 1 teaspoon agave syrup. Guarantee all ingredients are plant-based, including vegetable broth, for a fully vegan dish.
What Can I Substitute for Heavy Cream?
Replace heavy cream with 1/2 cup coconut milk for a vegan-friendly option. It maintains creaminess and adds a subtle sweetness. Make certain you whisk it well into the soup. Adjust seasoning if needed to balance flavors.
Is This Soup Suitable for Freezing?
You can freeze this soup. Allow it to cool completely, then transfer it to airtight containers, leaving space for expansion. Omit the heavy cream before freezing; add it after reheating to maintain texture and flavor integrity.
How Can I Enhance the Soup’s Flavor Further?
To enhance the soup’s flavor, you can roast the cherry tomatoes at 200°C for 20 minutes before adding them. Incorporate 1 teaspoon of balsamic vinegar and a pinch of red pepper flakes for added depth and subtle heat.
Cherry Tomato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 500 grams cherry tomatoes halved
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 500 milliliters vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup fresh basil chopped
- 1/2 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute.
- Add the halved cherry tomatoes to the pot and cook for about 10 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Season the soup with salt, black pepper, and sugar.
- Cover the pot and let the soup simmer for 15 minutes.
- Remove the pot from heat and let it cool slightly before blending.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the blended soup to the pot and stir in the heavy cream.
- Reheat the soup gently over low heat and add the chopped fresh basil before serving.
Notes
