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–+ servings
Roasted Cherry Tomato Soup is an ideal way to use an abundance of tomatoes and can be adapted to include additional produce, proteins, and pasta. Delicious as a sauce too!

Roasted Cherry Tomato Soup (or Sauce)

There is no need to remove the tomato skins or those of the peppers. Once cooked, everything is blended, and the result is a smooth, velvety sauce (or soup if you prefer—this recipe is flexible that way) that is brimming with flavor. 
A sprinkle of fresh basil offers a lovely but purely optional finishing touch. 
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 6 medium-sized servings or 4 hearty servings when add-ins are used. It yields 1+ quart (~36-40oz).

Ingredients
 

  • 2¼ - 2½ pounds cherry tomatoes (3½-4 pints)
  • ¼ cup (56ml) extra virgin olive oil
  • 1 red or yellow bell pepper, seeded and sliced
  • ½ a medium yellow onion (or 2 good size shallots), peeled and sliced
  • 4-5 garlic cloves, peeled but left whole
  • 1 teaspoon kosher salt (I use Morton’s; use 1½ teaspoons if using Diamond Crystal)
  • ½ teaspoon each freshly ground black pepper and sugar*
  • A sprig or two each of fresh rosemary, thyme, and/or oregano (or ½ teaspoon dried oregano and a pinch or two of dried rosemary and thyme))
  • To be added after roasting: 1 teaspoon (5ml) balsamic vinegar, and 1 small sprig (~10 leaves) fresh basil
  • See optional additions in the notes section!

Instructions

  1. Preheat the oven to 350℉.
  2. Halve the tomatoes. If there are some very small ones, they can be left whole.
  3. Pour the olive oil over a rimmed baking sheet or pan. (I use a quarter sheet or jelly roll pan; see tips in main post.) There should be enough oil to lightly coat the surface of the baking sheet. Add the tomatoes, pepper, onion, and garlic, and toss to coat with the oil (I use my hands) and then spread them into an even layer.
  4. Sprinkle the salt, pepper, and sugar evenly over the top, and then nestle in the herbs, turning to coat with the oil.
  5. Bake for 40-45 minutes or until the tomatoes are soft and broken down. There will be a good bit of flavorful juice on the bottom of the baking sheet, and I like to see a hint of browning on the top of the tomato skins.
  6. Remove from the oven and let cool for a few minutes. Remove any woody stem pieces from the herbs and discard, and then carefully transfer the mixture to a blender, venting the top to avoid steam buildup. Alternatively, you could transfer to a bowl and use an immersion blender. Helpful hint: Reserve the pan juices so you can add them back when blending, as needed, to achieve a soup or sauce with your desired consistency.
  7. Add the balsamic vinegar and blend until smooth. Drizzle in some of the pan juices and blend again if you'd like a thinner consistency. Add the leaves from the basil sprig and blend once more. Taste and adjust for seasonings. Prep-ahead tip: I often roast the tomatoes in advance, let them cool before blending, and then reheat when ready to serve. The flavor improves over time!
  8. Storage: Refrigerate in an airtight container for 5-7 days or freeze for up to 6 months.

Notes

*This small amount of sugar makes the flavor pop without making the sauce sweet. If preferred, you may omit. 
 
For a hint of heat, add a pinch or two of cayenne pepper or red pepper flakes along with the other seasonings before baking. If you forget, simply add upon blending. Alternatively, you may roast a hot pepper of choice along with the tomatoes. Remove the stem before blending. For less heat, you can also remove some or all the seeds. 
 
This is a very flexible recipe. An extra sweet bell pepper is never a bad thing. Sometimes, I add a few mini bell peppers or a red Anaheim chili (or similarly mild pepper), stemmed seeded and cut in half or quarters depending on size. When I have them, I also add a red chili pepper or two (or a pinch or two of crushed red pepper) for a touch of heat. Feel free to do the same based on what you have on hand and if you like a hint of spiciness. I have made the soup a touch too spicy on occasion, in which case a drizzle of honey provides welcome balance! 
If you have more tomatoes and would like to cook them, you could use a half sheet pan and adjust the oil and seasonings up accordingly. The same goes for a lesser quantity of tomatoes; simply adjust down and use a smaller pan.
 
Any unused pan juices may be reserved (refrigerate for up to 5 days) and used in place of pasta cooking water to thin sauces or even to thin a thick pesto. 
 
Optional additions to soup:
  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • 2 cooked chicken breasts, chopped or shredded
  • 3-4 sweet or hot Italian sausage links, cooked and sliced
  • 3-4 cups cooked pasta
  • sautéed, roasted, or grilled zucchini, summer squash, mushrooms, and/or eggplant
  • Stir a spoonful or two of pesto into the soup after puréeing.
  • Top with freshly grated Parmesan or Pecorino Romano
  • Add fresh basil (leaves from a small sprig - or about 10) after the soup is blended and then give one more quick blend.
 
Have a little bit of soup left? Use it as a fancy sauce: Make a shallow pool of it on a plate and top with seared or grilled shrimp. Add seared corn and/or zucchini (grill or cook on stovetop on high to make golden) for extra oomph and then sprinkle with slivered fresh basil. Could do something similar with chicken or your favorite white fish, adding other vegetables (like roasted, grilled, or pan-seared eggplant, mushrooms, and onions) and/or cheese (like mozzarella, Parm, or Pecorino Romano), if desired. 
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