Roast Cherry Tomato Soup

Prep 5 mins

Cooking 40 mins

Serves 2

Cherry tomatoes are available all through winter. They’re pop-in-the-mouth plump little bits of ‘tomatoey’ joy just as is. But if you roast them, they acquire a wonderful jammy quality – just perfect for so many uses. Like adding them to burrata or mozzarella for a different take on caprese; serving them alongside steak with a few wild rocket leaves kissed with olive oil and lemon; or adding them to brown rice with red onion, olives and feta for an incredible rice salad. But we’re into serious warding off the chills mode this month, so we’re opting to turn these roast beauties into a creamy tomato soup.

What you will need

  • 2 Tbsp olive oil
  • 750g cherry tomatoes
  • 2 cloves garlic, whole and unpeeled
  • 4 shallots, peeled and halved
  • 4 cups good quality stock (we love beef with tomatoes, so that’s what we used)
  • 1 Tbsp tomato paste
  • ½ a heaped teaspoon Natural Herbs and Spices Paprika
  • ½ a heaped teaspoon Natural Herbs and Spices Basil
  • 1 tsp sugar
  • 4 Tbsp cream
  • Salt to taste


Toss the tomatoes, shallots and garlic with olive oil, tumble onto a flat baking sheet (line it with baking paper or tinfoil to make cleaning up easier) and roast for 30 minutes at 180 °C. Squeeze garlic out of their casings and place in a saucepan along with tomatoes and shallots. Add stock, tomato paste, Natural Herbs and Spices Paprika, Basil and sugar to saucepan, cover and cook for 5 minutes. Use a stick blender to blitz soup until it is velvety smooth. Stir in the cream and taste, then adjust salt as needed.


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: