The roasting step for this roasted cherry tomato soup may sound time-consuming, but it is not. This easy, delicious soup will still be on the table in 30 minutes, and most of that time is hands-off.
Prep Time::7 mins
Cook Time::23 mins
Total Time::30 mins
Servings::4
Ingredients
20 ounces cherry tomatoes
3 cloves garlic, peeled
1 carrot, peeled and cut into 1/4-inch thick sticks
1/2 onion, peeled
1 red bell pepper, seeded and cut into strips
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup water
1/2 cup cream
basil leaves for garnish
thyme sprigs for garnish
crushed red pepper flakes for garnish (optional)
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
Roast vegetables in the preheated oven for 20 minutes.
Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.