At this point in the year, I can’t help beginning to crave the warm and comforting foods that I associate with fall, even if it is still 75° outside. Tomatoes are still in season, and with a dozen green tomatoes yet to ripen on my plant outside, I know that I’ll still be enjoying the tastes of summer for a few more weeks. Because it’s made with fresh tomatoes instead of canned, this delicious soup is a perfect transitional dish from summer to fall.
The inherent sweetness of cherry tomatoes is intensified in this recipe as the tomatoes roast in the oven, while the combination of onion, shallot, and scallion provides a delicious depth of flavor. However, if you’re in a pinch, either onion or shallot on its own will work just fine. A splash of heavy cream at the end adds a rich decadence to this recipe, but it can be omitted to keep things light. This soup is great on its own as a light lunch or dinner, but it’s even better served with a grilled cheese sandwich. Enjoy!
Roasted Cherry Tomato & Red Pepper Soup
Serves 4
Ingredients
2 Tbsp. olive oil
1-16oz package of cherry tomatoes
½ tsp. each salt and pepper
½ medium onion, diced
½ medium shallot, diced
3 scallions, chopped
2 large garlic cloves, chopped
1 Tbsp. tomato paste
2 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1 tsp. crushed red pepper flakes
salt and pepper
1 roasted red pepper, drained and chopped
½ cup vegetable stock
¼ cup heavy cream
5-6 basil leaves, chopped
Preparation
Preheat the oven to 400°F. Place tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Bake until tomatoes pop and release their juices, about 15 minutes.
While the tomatoes are roasting, add 1 tablespoon of olive oil to a large soup pot over medium-low heat. Add the onions, shallot, and green onion, and sauté until the vegetables are soft, but not browned, about six minutes. Add the garlic, stir, and cook until the garlic becomes fragrant and begins to soften, about one minute.
Next, add the tomato paste to the vegetables, stir until it coats the vegetables, and cook for another minute. Add the chopped rosemary and thyme, and season with salt and pepper to taste.
Transfer the vegetable mixture to a blender, and add the roasted red peppers, roasted tomatoes, and vegetable stock. Blend until no chunks remain and the mixture is smooth and creamy.
Transfer the soup back to your soup pan over medium-low heat. Stir in the heavy cream and fresh basil, and serve.
Cook's Notes
I love spicy food. If you do too, try adding a teaspoon of cayenne pepper to the vegetables when adding the rest of the herbs. Then, stir in Sriracha (to taste) into the pot of soup when adding the cream.