Roasted Tomato and Strawberry Soup
If there’s one thing I love, it’s coming up with surprising but delicious flavor combinations. Consistent readers (and Instagram fam) know this by now. If you’re totally in the dark here, I posted a recipe for blue cheese brownies last week. Well, today’s weirdo recipe is for roasted tomato and strawberry soup. I’d seen fruity gazpachos on menus before, but never hot ones! I’d always wondered why this was the case. And y’know what? I don’t have an answer because my experimental roasted tomato and strawberry soup was delightful!
Soup is always tricky business. Is it a meal, or is it a starter? Well, both, I guess. Personally, I prefer to avoid making a whole soup and something else to accompany it. Who has that kind of time?! So this soup was our whole dinner. I found it to be pretty filling, too! Of course, I’m quite small, so keep that in mind. But I’d say this makes for a solid 3-4 servings when treated like a main. When served alongside something else, I’d guess it’d be closer to 4-6.
Let’s talk toppings
In my opinion, soup toppings are a must. I wanted to keep this one vegan so I didn’t add any dairy, but I did try a spoonful with a little crème fraîche, which was bomb. Something tells me a bit of goat cheese would be fantastic in this as well. Oh, and dunking a grilled cheese sandwich in this soup would be an absolute dream.
As for vegan toppings, cashew cream would be a winner! I also recommend serving this with croutons of some sort. Your favorite store bought croutons will do just fine. Or if you’d rather make your own, that’s totally an option. I roughly chopped 4 pieces of sourdough, tossed them in 1 tbsp of olive oil and a bit of salt and freshly ground black pepper, and sautéed them over medium heat until they were dry and crunchy. It probably took about 10 minutes.
Oh, and fresh basil is always a good idea.
Roasted Tomato and Strawberry Soup
- 3 lbs Roma tomatoes (halved and cored)
- 1 lb Strawberryes (halved and stemmed)
- 1/4 cup Olive oil (+ 2 tbsp)
- 2 tsp Salt
- 1/2 tsp Black pepper (freshly ground)
- 7 cloves Garlic (5 unpeeled, 2 minced)
- 1 Yellow onion (diced)
- 2 1/2 cups Low sodium veggie broth
- Fresh basil
- Cashew cream
- Goat cheese
- Crème fraîche or sour cream
- Preheat the oven to 450° and line a baking sheet with foil, parchment paper, or a baking mat.
- Toss the tomatoes and strawberries, as well as 5 cloves of unpeeled garlic with 1/4 cup olive oil, 2 tsp salt, and 1/2 tsp freshly ground black pepper. Place everything cut side up on the baking sheet and roast for 30-40 minutes, or until soft and charred around the edges.
- Once the tomatoes and strawberries are done roasting, heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, stirring often. This should take about 5-8 minutes.
- Add the 2 cloves of minced garlic and cook for another minute, or until fragrant.
- Add the roasted tomatoes and strawberries along with their juices. Squeeze the 5 cloves of roasted garlic into the pot as well.
- Break the larger chunks up with a wooden spoon or spatula, then add the broth and basil. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until it’s thickened.
- Transfer the soup to a blender and purée until smooth.
- Add a bit more salt and pepper if you feel that it’s necessary, and garnish. I love to add fresh basil, croutons, and a bit of cashew cream here, but they’re all optional!
I think that about covers it! If you end up making this soup, let me know in the comments or on Instagram! I always love hearing your thoughts and seeing pictures of your creations (especially when the recipe is on the unconventional side like this one is).