Cherry Tomato Soup

Tomato soup with croutons, basil oil, and yogurt swirl.

This simple soup highlights the natural sweetness of cherry tomatoes, deepened by roasting and balanced with onion, carrot, and a touch of soy. No cream needed — just top with croutons, basil oil, and a swirl of vegan yogurt for contrast.

Course Soup

Cuisine Australian

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings serves

Calories 216kcal

Ingredients

Roasted Tomatoes:

1.2 kg cherry tomatoes
6 pcs garlic cloves unpeeled
2 tbsp olive oil
1 tsp salt
¼ tsp black pepper

Soup Base:

1 tbsp olive oil
1 small brown onion finely diced
1 small carrot finely grated
1–2 tsp soy sauce
4 cups vegetable stock

Toppings:

Croutons
Basil oil
1 tbsp Natural yogurt thinned with milk or water (1 tsp)

Quick Croutons Ingredients:

2–3 thick slices of bread cubed
1½ tbsp olive oil
Pinch of salt

Instructions

Make the quick croutons first.
Preheat oven to 200°C fan (220°C conventional / 425°F). Spread cherry tomatoes and unpeeled garlic cloves on a large baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently. Roast for 40–45 minutes until blistered and slightly browned at the edges.
Heat olive oil in a large pot over medium heat. Add onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until soft.
Transfer roasted tomatoes and juices into the pot. Squeeze garlic from skins and add. Pour in vegetable stock and soy sauce.
Blend until smooth using a stick blender. If using a closed blender, let the mixture cool slightly first.
Bring to a gentle simmer for 10 minutes. Adjust seasoning to taste.
Ladle into bowls. Drizzle with basil oil and a swirl of thinned vegan yogurt. Scatter with croutons.

Notes

Nutrition