Autumn Roasted Cherry Tomato Basil Soup
This soup is made by roasting cherry tomatoes with smoky paprika until blistered and fragrant, then blending them into a smooth, vibrant puree. Fresh basil, honey, and balsamic vinegar are added to enhance the natural sweetness and depth, resulting in a creamy, silky texture with a bright, savory flavor profile. It showcases seasonal produce in a comforting, visually appealing bowl.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Cooking pot or saucepan
Ingredients
- 2 pounds cherry tomatoes preferably ripe and sweet
- 1 teaspoon smoked paprika adds a smoky depth
- 2 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 1 bunch fresh basil roughly chopped, divided
- 1 tablespoon honey optional, for sweetness
- 1 tablespoon balsamic vinegar adds depth and brightness
- 4 cups vegetable broth for thinning the soup
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika. Toss gently to coat the tomatoes evenly.
- Roast the tomatoes in the oven until they are blistered and starting to char slightly, about 25-30 minutes. The skins will crack and release their aroma, turning deep red and fragrant.
- While the tomatoes are roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute.
- Add the roasted cherry tomatoes to the saucepan, including any juices and charred bits for extra flavor. Stir to combine and cook for a minute to meld the flavors.
- Add the honey, balsamic vinegar, and half of the chopped basil to the saucepan. Stir well, then pour in the vegetable broth. Bring to a gentle simmer, and cook for 10 minutes, stirring occasionally.
- Remove the soup from heat and blend until smooth using an immersion blender directly in the pot, or transfer to a blender in batches. Blend until the mixture is silky and vibrant red.
- Taste and season with salt and pepper as needed. Stir in the remaining chopped basil for a fresh, herbal finish.
Notes
Serve the soup warm with a drizzle of olive oil or a sprinkle of extra basil. Perfect for cozy autumn days.