Roasted Cherry Tomato Soup

Roasted Cherry Tomato Soup
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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.

Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.