This is the best roasted cherry tomato soup made with simple ingredients that effortlessly transform into a flavor-packed soup. It's simple to make, nourishing and perfect as a light lunch or dinner during soup season or whenever you want a warm, cozy bowl of soup.
Preheat oven to 400°F (205°C) and line a rimmed baking tray with parchment paper.
Add the cherry tomatoes, shallots, garlic and sweet potato to the baking tray and spread out into a single layer. Sprinkle with salt, black pepper and thyme. Roast in the oven for 30-35 minutes, until the vegetables are soft.
2 pints cherry tomatoes, 2 shallots, 1 head garlic, 1 small sweet potato, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground thyme
Remove pan from the oven and allow to cool until safe to handle (at least 5-10 minutes). Remove the garlic head, then transfer the remaining roasted vegetables from the pan to a high-speed blender. Alternatively, use an immersion blender and transfer everything to a large soup pot. You may need to work in batches if your blender bowl is smaller. Squeeze the garlic cloves out of the head into the blender and discard the skin. Add the broth and basil leaves to the blender. Blend until a smooth soup is formed, adding more vegetable broth or seasonings as desired.
2 cups low-sodium vegetable broth, ½ cup fresh basil leaves
Divide into bowls and top with a swirl of coconut milk if desired. Enjoy!
canned coconut milk
Notes
Leftovers: Store in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the soup, just make sure to allow it to cool completely before storing, and leave room in the container for expansion as it freezes.