Cherry tomatoes, shallots, and garlic roasted until blistered and blended into a creamy soup
Servings 4servings
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Equipment
Immersion blender or food processor
Ingredients
For the cherry tomato soup:
4pintsCherry or grape tomatoes
3-4Shallot, peeled
5-6clovedGarlic, peeled
3tbspOlive oil
2tbspUnsalted butter
Salt and pepper, to taste
3/4cupHeavy cream or milk
For the chive oil:
1Bundle, fresh chives
1/2cupOlive oil
Fresh basil or chives for garnish
Instructions
For the cherry tomato soup:
Preheat oven to 400 degrees F. On a large baking sheet, toss the tomatoes, shallot, and garlic in olive oil, salt, and pepper. Roast for 30-35 minutes until blistered and fragrant.
Heat butter in a large Dutch over over medium-high heat. Once warm, add in the roasted shallots and garlic. Season with salt and pepper, sauté for 2-3 minutes.
Add in the cherry tomatoes plus any juice from roasting. Add in the heavy cream or milk, stir to combine. Blend using an immersion blender or a table top blender. Blend until smooth and return to the pot. Bring to a simmer over medium-high heat, heat for 5-10 minutes to reduce slightly.
For the chive oil:
In a small saucepan heat water over high heat until boiling. Add in the bundle of chives, simmer for 20-30 seconds. Remove and transfer to a bowl full of ice water.
In the base of a blender combine the chives and olive oil. Pulse for 30-60 seconds. Strain, reserving the oil. Transfer to an airtight container*
Serve soup topped with fresh chive oil and fresh herbs. Store any leftover soup in an airtight container in the fridge for 4-5 days.
Notes
*Any unused chive oil will keep for up to 2 weeks in the fridge.