Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.


  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish


  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.