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
For the best flavor, allow the soup to simmer long enough for the tomatoes to release their juices and meld with the other ingredients. If you prefer a chunkier texture, blend the soup partially, leaving some tomato pieces intact. Adjust the seasoning to your taste, and serve with crusty bread for a complete meal.
Tried this recipe?Let us know how it was!