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Recipe of the Month


Roasted Cherry Tomato Soup


20 ounces cherry tomatoes

3 cloves garlic, peeled

1 carrot, peeled and cut into 1/4-inch-thick sticks

1/2 onion, peeled

1 red bell pepper, seeded and cut into strips

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon Italian seasoning

1/4 cup water

1/2 cup cream

basil leaves for garnish

thyme sprigs for garnish

crushed red pepper flakes for garnish (optional)



Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.

Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.

Roast vegetables in the preheated oven for 20 minutes.

Fill a high-powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.

Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.

Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.

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