Cherry Tomato Soup recipes - One dish meal

Author: James Dial  

This roasted tomato soup with fresh tomatoes has loads of juicy Roma tomatoes, fresh basil and a little spice from crushed red pepper flakes. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor).

Cherry Tomato Soup (Gary Rhodes)

Cherry Tomato Soup (Gary Rhodes)
Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don’t have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.
Provided by: Summerwine
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 9
  • 2 tablespoons olive oil
  • 2 medium red onions, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons red wine vinegar
  • 1 lb cherry tomatoes, halved (500 grams)
  • 10 fluid ounces passata (see note above)
  • 16 fluid ounces vegetable stock
  • coarse sea salt (to taste)
  • pepper (to taste)
  • Calories: 134.5 calories
  • Fat: 7.2 grams
  • Saturated Fat: 1 grams
  • Cholesterol: 0 milligrams
  • Sodium: 313.3 milligrams
  • Carbohydrate: 17.4 grams
  • Fiber: 3.6 grams
  • Sugar: 9.1 grams
  • Protein: 2.9 grams
How to cook:
  1. Heat up the olive oil in a frying pan.
  2. Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
  3. When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
  4. Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
  5. Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
  6. Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
  7. Taste the broth then sprinkle sea salt and pepper over soup to your taste.
  8. Serving: you can serve with torn fresh basil leaves over top.
Notes: Fresh Tomato Soup Recipe, Step 1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of …

Cherry Tomato Soup

Cherry Tomato Soup
A delicious easy-to-make soup loaded with your favorite Italian flavors like roasted cherry tomatoes, herbs, vegetables, herbs, and cream!
Provided by: Kori
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 13
  • 6 cups cherry tomatoes
  • ¼ cup olive oil ((divided))
  • 2 teaspoons garlic (minced)
  • 1 medium onion (diced)
  • 2 ribs celery (diced)
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup whipping cream ((or fat free half and half))
  • optional garnish: parmesan cheese
  • Calories: 148 kcal
  • Carbohydrate: 9 g
  • Protein: 2 g
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Cholesterol: 17 mg
  • Sodium: 555 mg
  • Fiber: 2 g
  • Sugar: 5 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 450°F. (Alternatively you can use a grill to roast the tomatoes, see instructions in the Notes section below.)
  2. Add cherry tomatoes to a medium sized bowl. Add olive oil and garlic and toss.
  3. Place cherry tomatoes on a baking sheet and roast for 25 to 30 minutes, or until very tender.
  4. Meanwhile, in a skillet, over medium-high add olive oil. Sauté onions and celery until soft.
  5. Add basil, oregano, bay leaf, tomato paste, vegetable broth, and cherry tomatoes (along with oil and juices from the pan). Bring to a boil, reduce heat to LOW, cover, and gently simmer for 30 minutes.
  6. Using an immersion blender directly in the dutch oven, blend soup until desired consistency is reached. (You can also process smaller portions in a blender and add back into the pot in batches.)
  7. Slowly stir in cream and add parmesan cheese (if using). Continue over low heat stirring frequently until desired temperature is reached.
Notes: Cherry Tomato Soup, 4 cups cherry tomatoes; 2 celery sticks, left whole; 4 cloves garlic, whole and unpeeled; 5 oz sour cream; 1 tablespoon extra virgin olive oil; Directions. Place …

Cherry Tomato Soup

Cherry Tomato Soup
A quick way to make tomato soup - use cherry tomatoes! They cook up really quick and are so delicious.
Provided by: Biz
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 9
  • 3 cups cherry tomatoes, stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup pasta sauce
  • 1 cup chicken broth
  • 1 tablespoon chopped basil
  • 2 teaspoons crushed red pepper
  • pinch of salt
  • pinch of cracked pepper
  • Calories: 186 calories
  • Carbohydrate: 22 grams carbohydrates
  • Cholesterol: 5 milligrams cholesterol
  • Fat: 10 grams fat
  • Fiber: 6 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1117 grams sodium
  • Sugar: 13 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. In a stock pot, add the olive oil and garlic and cook just until the garlic starts to turn brown. Add remaining ingredients and simmer on low for about 15-20 minutes. Using a stick blender, puree the soup. Since this ended up being only 2 smart points per serving (makes 4 servings) I added spinach and cheese ravioli to my dish.
Notes: Homemade Tomato Soup (Fresh Tomatoes), Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan. Roast 25 minutes, stirring after 15 minutes. Turn oven …

Tomato Soup With Fresh Tomatoes

Tomato Soup With Fresh Tomatoes
This roasted tomato soup with fresh tomatoes has loads of juicy Roma tomatoes, fresh basil and a little spice from crushed red pepper flakes. It makes for a light lunch or side with dinner!
Provided by: Dawn | Girl Heart Food
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 15
  • 3 pounds Roma or plum tomatoes (about 14 to 15 tomatoes (depending on their size))
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil (divided)
  • 1 yellow onion (peeled and diced)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 2 to 3 cups low sodium vegetable broth
  • 1/2 cup basil leaves (loosely packed)
  • heavy cream (whipping cream) (optional, to taste, if you want a creamy soup)
  • Fresh basil leaves
  • Parmesan cheese (grated)
  • Tomato (diced)
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar
How to cook:
  1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  2. Meanwhile, remove tomato cores. Then cut tomatoes in half and scoop out and discard seeds.Note: Leave seeds in if you want to yield more soup and don't mind the texture the seeds will yield. It's just a matter of preference.
  3. Place tomatoes onto prepared baking sheet (cut side up) and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Drizzle with 2 tablespoons of olive oil, and mix around with your hands to coat. Now, turn tomatoes over and bake for 30 to 40 minutes or until tomatoes have softened. Set aside.Note: If you are leaving the seeds in the tomatoes you can roast cut side up instead if you like.
  4. Heat remaining 1 tablespoon of olive oil in a medium pot over medium heat.
  5. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook for 1 minute.
  6. Place the roasted tomatoes in the pot with the onions. Sprinkle crushed red pepper flakes over top, along with remaining 1/2 teaspoon of salt. Stir to combine.Note: If you want a super smooth consistency, allow tomatoes to cool a little (so you can handle) and pinch off the outer skin of the roasted tomatoes before adding to the pot. You can discard those skins.
  7. Pour in vegetable broth (I like to use just 2 cups for a concentrated tomato flavour, but you could use 3 if you want to get a little more soup). Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cook for 5 minutes. Stir in basil.
  8. Turn off heat and blend with an immersion blender (at the highest setting) until you've reached your desired consistency. The more you blend, the creamier it will be. Optional: if you want an even creamier tomato soup, you can stir in some heavy cream (35% milk fat) and just heat through.
  9. Once desired consistency is reached, divide the soup into bowls, garnish to taste (if desired) with any of the garnish ideas and serve.
Notes: 10 Best Cherry Tomato Soup Recipes, Roasted Cherry Tomato Soup With Creamy Mascarpone Irena Mmacri celery stick, olive oil, smoked paprika, tomatoes, fresh herbs and 12 more Courgette and Roasted Cherry Tomato Soup GF SCD Gluten Free SCD and Veggie
Write a comment: