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Roasted Tomato Soup with Herbs

  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

Description

This soups is quick and easy to make. I typically blend in in a mix of fresh basil, chives, oregano, and parsley at the end but you can use whatever you have on hand. I also start the onion mixture with a bit of nigella and cumin seed. I think this adds a nice depth but you can omit this step if you don’t have them on hand. 

Serve the soup with a simple salad and french bread or croutons.


Ingredients

Scale
  • 1 lb cherry or grape tomatoes
  • 3 to 4 large tomatoes, cut into large chunks (quarters or eights)
  • 4 to 5 large garlic cloves, peeled
  • olive oil
  • salt
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1 large yellow onion, chopped
  • 1/8th cup balsamic vinegar 
  • 1 small bunch basil 
  • Optional herbs:1 small bunch chives, 1 small bunch parsley, a few sprigs oregano  
  • creme fraiche or sour cream for garnish (optional)

Instructions

  • Pre-heat the oven to 425 and line a large baking sheet with aluminum foil.
  • Put cherry tomatoes, chopped larger tomatoes, and peeled garlic cloves on baking sheet. Pour a few glugs of olive oil over and spinkle with salt. Toss to coat. I like to add a large rosemary sprig to the baking sheet as well. Roast the tomatoes int he oven for 25 to 30 minutes.
  • Meanwhile, heat 2 tbps olive oil in large soup pan. Add nigella and cumin seed and cook over medium heat for 1 minute. Add the onion and cook, stirring occasionally, until soft (approx 10) minutes. Add balsamic vinegar and simmer over low heat.
  • When tomatoes are ready, add them to the onion mixture. Simmer for 5 minutes and then blend with an immersion blender. Add most of the basil and chives, reserving a few bits for garnish, and blend again. 
  • Season to taste and garnish with cream fraiche or sour cream.