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Roasted Tomato and Strawberry Soup

Course Appetizer, Main Course, Soup
Keyword roasted tomato and strawberry soup, roasted tomato soup, soup, tomato soup

Ingredients

  • 3 lbs Roma tomatoes (halved and cored)
  • 1 lb Strawberries (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
  • 1 handful Fresh basil

Optional Garnishes

  • Fresh basil
  • Croutons
  • Cashew cream
  • Goat cheese
  • Crème fraîche or sour cream

Instructions

  • 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!