Roasted Cherry Tomato Soup

The weather in LA has been a little unpredictable. One day I'll be wrapping a knitted scarf around my neck and snuggling the littles in hooded jackets, and the next I'll be reaching for summer shoes and a light sweater. By nightfall though, the air is crisp and chilly and I long for a comforting dinner. It usually comes in the form of a steaming bowl of soup that I can wrap my hands around. It's amazing how instantly it warms me up.

This cherry tomato soup was simple to put together yet bursts with flavor. Roasting the tomatoes brings out their natural sweetness and deepens their flavor. As well for the onions. You simply cook it in stock for a few minutes, season with salt and pepper, and you get quite the tasty soup. We paired it with pumpernickel grilled cheese and a small salad, and called it a successful dinner.

(Click the link to check out "Comfort food" recipes from other bloggers in this month's Kosher Connection Link-up.)

Roasted Cherry Tomato Soup

yields 4 servings


2 cups cherry tomatoes

1 onion, peeled and halved

2-3 cloves of garlic

2-3 pearled onions (optional)

3 tablespoons olive oil

salt and pepper, to taste

4 cups vegetable stock

parsley, for garnish


Preheat oven to 425F. Place the tomatoes, onions, and garlic on a rimmed baking sheet. Sprinkle generously with olive oil, salt, and pepper and coat the tomatoes with your hand. Roast for 30-40 minutes, or until slightly charred.

Place the mixture in a pot along with the vegetable stock and bring to a simmer on medium heat. Cook for 10-12 minutes and blend using an immersion blender or transfer in batches to a standard blender. Serve hot garnished with chopped cilantro (basil would be good too).

*I used this recipe with all the cherry tomatoes I had left over, so it yielded about 4 servings. I would easily double the recipe next time. You don't have to use an additional quart of stock. I would puree the mixture first using just 1 quart of stock and if it's too thick, you can thin it out with water.

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