Ingredients

2 tablespoons olive oil
2 medium red onions , sliced
2 garlic cloves , crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes , halved
10 fluid ounces passata ( see note above )
16 fluid ounces vegetable stock
coarse sea salt ( to taste )
pepper ( to taste )
This Cherry Tomato Soup recipe from Gary Rhodes is a great way to enjoy the flavors of fresh cherry tomatoes in a warming and comforting bowl of soup. The recipe requires few ingredients and steps and can be easily customized with additional herbs and spices to your taste. Whether enjoyed as a quick lunch or appetizer, this soup is sure to satisfy and impress.

Instructions

1.Heat olive oil in a large saucepan over medium heat.
2.Add sliced onions and crushed garlic cloves to the pan and sauté for 5-7 minutes until softened.
3.Pour red wine vinegar into the pan and stir to combine.
4.Add halved cherry tomatoes, passata, and vegetable stock to the pan.
5.Stir to combine and bring the mixture to a boil.
6.Reduce heat to low and let simmer for 25-30 minutes until the tomatoes are tender.
7.Use an immersion blender or transfer soup mixture to a blender and blend until smooth.
8.Return soup to the pan and season with coarse sea salt and pepper to taste.

PROS

This Cherry Tomato Soup is a simple and delicious recipe that can be made in just 30 minutes.

The cherry tomatoes and passata provide a fresh and bold flavor, while the vegetable stock adds depth and richness.

CONS

This soup may not be hearty enough to serve as a standalone meal.

It is best enjoyed as an appetizer or light lunch paired with a salad or sandwich.

HEALTH & BENEFITS

Tomatoes are a great source of vitamin C, potassium, and lycopene.
This Cherry Tomato Soup is also low in calories and fat, making it a healthy option for those watching their intake.

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