The Ultimate Roasted Cherry Tomato Soup
A delicious homemade tomato soup using up all the extra cherry tomatoes from the garden.
Servings 1 Litre
Ingredients
- 4 cups Cherry Tomatoes
- 3 Cloves of Garlic
- 1 cup Diced Onion
- ¼ cup Chopped Basil
- 2 tablespoon Olive Oil
- 3 cups Whole Milk
- Salt and Pepper to taste
- Pinch of Sugar if needed
Instructions
- Toss the tomatoes, onion and garlic with the olive oil and a pinch of salt and pepper.
- Roast the tomatoes, onion and garlic on a parchment-lined sheet pan for 40-50 minutes on 400°f or until the tomatoes start to shrivel and the onions and garlic are slightly browned.
- Put the roasted vegetables in a medium pot over medium heat and add in the milk.
- Cook the soup only until the milk is hot then add in the basil and purée.
- Taste the soup and season with salt, pepper, and sugar as needed.