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Christina

Slow Roasted Cherry Tomato Soup


In my previous post, I told you all about my family’s love for soup. And here I go again posting another one. I know. I know! But honestly, folks, I’m the mama of a 2 year old, 8.5 months pregnant and working full-time. Life is H-E-C-T-I-C! Whether you have kids or not, during this time of year, I know most of you can relate to the choas. Soup has been saving my sanity. Besides being warm and comforting, it’s super convenient. I can make a huge batch on a Sunday with little to no effort and have leftovers for a few lunches/dinners during the week.

I like to pair this soup with a simple salad and some crusty bread or a deliciously melty grilled cheese or Croque Monsieur!

What’s your favorite go-to quick comfort meal?

Slow Roasted Cherry Tomato Soup

Ingredients:

Serves 4

  • 4 pints cherry tomatoes (i like to mix the yellow and the red ones)
  • 2 tablespoons extra virgin olive oil
  • 1 teapoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup fresh basil
  • 3/4 cup low-sodium chicken stock, vegetable stock or water
  • 1 1/2 tablespoons red wine vinegar
  • *optional- Sour cream or plain yogurt for topping

Instructions:

1.Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

2. Toss tomatoes in a large bowl with olive oil, salt and pepper. Place tomatoes onto prepared baking sheet and roast for 25 minutes or until the skin on the tomatoes start to blister and burst. Remove tomatoes from the oven and allow them to cool for 5-10 minutes.

3. Puree the tomatoes and basil in a blender or food processor until smooth, about 1 minute. Pour pureed tomato/basil mixture into a medium sized saucepan along with stock/water and vinegar and cook until heated through. Serve hot topped with extra basil and a dollop of sour cream, alongside some crusty bread or a deliciously melty grilled cheese.

Variation:

1. Roast some garlic or onions alongside your tomatoes for an extra layer of flavor.

Christina Stanley-Salerno is a mama, Every Day with Rachael Ray staffer, recipe developer, food stylist, photographer and blogger at TakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she truly believes it is glue that keeps the family together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights

@TakeBackTables

4 Responses to “Slow Roasted Cherry Tomato Soup”

  1. Christine Porretta says:

    So comforting!

  2. Denee says:

    Homemade tomato soup is extra delicious, but I like to add another ingredient…Baked fresh garlic, squeezed into the soup and blended in…sweet! I like garlic on virtually every food (except eggs!)

  3. Kim-Ann says:

    Hi Christine
    i see you are a great fan of Rachael. i am new to blogs, I am hoping you can help me. My husband bought the look and cook book for me for Christmas. I can not get onto any of the videos, i can not find any way to get help on Rachael’s site, i really want to try this. can you help me at all? i am going to try your ginger soup today. i also love soup. tomorrow i will try your roasted tomato soup.
    Thanks, sorry to bother you, I don’t know what else to do.
    Kim

  4. Mary Belle says:

    Yum!! I am going to make this for dinner tomorrow night-thank-you!

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