• Accokeek Foundation

Roasted Cherry Tomato Soup

from earthandstyleblog.com


  1. 4-6 cups of cherry tomatoes

  2. 3 tablespoons extra-virgin olive oil

  3. 2 medium sized onions, cut into large pieces

  4. 2 large garlic cloves, minced

  5. 2 cups chicken stock

  6. 2/3 cup heavy cream

  7. 1/2 cup fresh basil leaves, divided

  8. Freshly ground black pepper

  9. 1 tsp. dried oregano

  10. 2/3 cup of grated Parmesan cheese, plus more for serving

  11. salt

Pre-heat the oven to 450 degrees.

Place the cut onions, cherry tomatoes, oregano, 1/4 cup of fresh basil leaves (whole) and salt and pepper to taste on a small roasting pan. Drizzle 3 tablespoons of olive oil over the tomatoes, onions and herbs, and toss to coat.

Place the pan in the oven and roast about 15-20 minutes until the tomatoes are soft and blistered. Remove from oven and pour into a medium to large size sauce pan. Turn the burner on medium-low. Add the minced garlic and chicken stock, and remainder of fresh basil.