Homemade Cherry Tomato Soup

I am a big fan of homemade tomato soup. Its full of tangy, sweet, salty goodness. Not to mention the loads of vitamins and anti oxidants. Using cherry tomatoes have 2 main advantages – It tastes more crisp (you’ll know what I mean when you try it!) and its alot more convenient. No slicing and dicing. Its a pretty fast recipe to whip up when you need that soup fix!


Ingredients (Serves 4 to 6)

  • 500g of red cherry tomatoes (you can mix with other colored cherry tomatoes too!)
  • 500ml of Chicken Stock (Cambell for me!)
  • 2 medium yellow onion
  • 3 cloves of garlic
  • Dried Basil
  • 2 large dried bay leaves (optional)

Getting it Done! 

  1. Finely dice the onion and garlic, set aside separately
  2. Into a medium heavy bottom pot, add a good drizzle of olive oil
  3. Over low heat, brown the onions (see previous post on browning onions)
  4. Add a very generous amount of the dried basil, to fully over the onions
  5. Add 2 small pinches of salt and freshly ground black pepper
  6. Turn the heat up and add the tomatoes into the pot to sear the tomatoes slightly
  7. When the skin of the tomatoes start to crinkle (some will peel off and some will be slightly burnt, its ok!)
  8. Add the chicken stock, bay leaves and bring to a boil 
  9. Turn off the heat and let it come down to room temperature (this is a KEY step. Interestingly, if you are blending vegetable / mushroom soup, it tastes a lot better if you let the soup cool first as it gives the vegetables a chance to reconstitute)
  10. Remove the bay leaves, then blend until its a smooth consistency
  11. Adjust for taste with salt and pepper
  12. If you can, keep overnight before heating it up to serve. Soup tastes better this way
  13. Done!
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