Roasted Cherry Tomato Soup

Ingredients

• 1 small white onion (Roughly chopped)
• 1 head garlic (Halved)
• 1 pint cherry tomatoes
• basil (A handful)
• 2 sprigs thyme
• 2 tbsp olive oil (Plus optional additional oil for garnish)
• salt (To taste)
• chili pepper flakes (Amount not specified)
• 0.5 cup chicken stock (Add more if a thinner consistency is desired)
• 0.5 cup heavy cream (The on-screen quantity is partially obscured but appears to indicate 1/2 cup)
• olive oil (Optional garnish)
• heavy cream (Optional garnish)
• thyme (Optional garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Add the roughly chopped onion, halved head of garlic, cherry tomatoes, basil, and thyme to a baking dish.

2. 2

   Drizzle the vegetables and herbs with the olive oil. Season with salt and chili pepper flakes.

3. 3

   Roast at 400°F for 25–30 minutes, until the tomatoes have softened and begun to brown.

4. 4

   Remove the baking dish from the oven. Remove the herbs and garlic from the roasted mixture.

5. 5

   Transfer the remaining contents of the baking dish to a blender. Squeeze the roasted garlic from its skins into the blender.

6. 6

   Add the chicken stock and heavy cream to the blender, then blend everything together until smooth.

7. 7

   If a thinner consistency is desired, blend in additional chicken stock.

8. 8

   Pour the soup into bowls. Optionally garnish with olive oil, heavy cream, and thyme.

9. 9

   Serve as is or with grilled cheese for dipping.

Notes

The video does not specify the amounts of salt or chili pepper flakes. The heavy-cream quantity is partially obscured in the OCR and is interpreted as 1/2 cup; verify this amount if the original video text is available. Optional garnishes are included because they are explicitly mentioned in the transcript.

Nutrition per serving

• soup
• main
• vegetarian-adaptable
• roasted
• blended
• quick meal
• comfort food