Roasted Cherry Tomato Soup

December 2006
Roasted Cherry Tomato Soup

by 4 people

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Get maximum flavor with almost no effort: Just crank up the oven.

Makes: 6 servings

Prep: 20 mins

Cook: 20 mins

  • 3 1-pint containers (2 pounds) red cherry or grape tomatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 cup Major Greys chutney
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon coarse salt
  • 2 1/2 cups chicken or vegetable broth
  1. Preheat the oven to 500 degrees . In a large baking dish, toss the tomatoes with the oil to coat; spread in a single layer. Roast, shaking the pan halfway through, until the tomatoes have burst open and released some juice, about 20 minutes. Let cool for 5 minutes, then transfer to a large pitcher or bowl. Stir in the chutney, lemon juice and salt. Working in batches, puree the mixture in a food processor or a blender until smooth.
  2. Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.
Tip Hot stuff
  • Add a dash of hot pepper sauce before serving.