Homemade Cherry Tomato Soup
Equipment
- Large saucepan or Dutch oven
- Blender (immersion or countertop)
- Wooden spoon
- Knife and cutting board
- Fine mesh sieve (optional)
Ingredients
- 4 cups fresh cherry tomatoes
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 teaspoon sugar optional, to balance acidity
- Salt and pepper to taste
- A pinch of red pepper flakes optionalFresh basil leaves for garnish
- A splash of cream or coconut milk optional, for creaminess
Instructions
Sauté The Aromatics
- I heat olive oil in a large saucepan over medium heat. I add the chopped onion and garlic, letting them soften for about 3–4 minutes until they become fragrant and golden.
Add Tomatoes And Tomato Paste
- I toss in the cherry tomatoes and tomato paste. Stirring everything together, I let it cook for 10 minutes. The tomatoes start bursting, releasing their juices.
Pour In The Broth
- Once the tomatoes look broken down, I add the vegetable broth. I season with salt, pepper, and a pinch of sugar if needed. I bring it to a gentle boil, then reduce the heat and simmer for another 10 minutes.
Blend Until Smooth
- I use my immersion blender right in the pot, blending until the soup becomes velvety smooth. If using a countertop blender, I let the soup cool slightly before blending it in batches. For a silky finish, I sometimes strain the soup through a sieve.
Taste And Finish
- I taste and adjust the seasoning. If I want a creamy twist, I swirl in a splash of cream or coconut milk before serving.
Notes
What I love most about this cherry tomato soup is how adaptable it is. Whether I pluck the tomatoes fresh from my garden or snag a pint from the market, I can have a bowl on the table in under 40 minutes. It’s one of those recipes that makes me feel both nourished and accomplished.