Easy, Quick 4-Ingredient Fresh Tomato Soup

 

Wow, this soup is incredible. I regretted not making a double batch. It was good to the last drop and this is coming from someone who isn't a huge fan of tomato soup. It uses fresh tomatoes, which really enhances the flavor of the soup. You can almost taste the sun soaked tomatoes with each bite. This is the perfect way to use some cherry tomatoes from the garden but store bought are equally delicious due to the technique we use. It's also easy and quick to make.

HOW IT'S MADE

This is a single serving of tomato soup. There's no cream or added sugar, all that's in the bowl are tomatoes that are broiled until they caramelize and naturally sweeten. There's not stock, cream or anything added to minimize that tomato flavor. The secret to maximizing the tomato's deliciousness is using high heat.  

Each bite channels those warmer, sunnier summer days. I make this soup all summer long but I'm even preparing it right now using store bought tomatoes. I plan to brighten even the darkest, coldest days of winter by blending up a bowl of this crimson soup. 

SERVING SIZE

There are 2 serving size options for the soup. The first is a single serving and using 1 pint of tomatoes and the other serves 4 and would use 4 pints. Choose which works for you!

TIPS:

• One pint sized bag of cherry tomatoes is what was used for the recipe. That makes 1 bowl. I use the mini marzano cherry tomatoes for everything because they have a rich but sweet tomato taste.
• Add some cooked tortellini or small short pasta for a heartier bowl.

OTHER SOUP RECIPES:

Speedy Vegetable and Bean Soup

Nonna's Meatball Soup

RECIPE

1 serving

1 1/2 cups cherry tomatoes (1 pint sized bag)
1 tsp - 1 tbs garlic infused olive oil

1 garlic clove, not peeled 
10g (scant 2 tsps) jarred pesto

Kosher salt 

4 servings

6 cups cherry tomatoes (4 pint sized bags)

1 1/2 tbs garlic infused olive oil

3 garlic cloves, not peeled

40g (scant 1 tbs + 1 tsp) jarred pesto

Kosher salt

Combine the tomatoes and olive oil in a broiler safe skillet. Season with Kosher salt. Toss in the garlic clove with the peel on. Spritz with olive oil cooking spray if tomatoes aren't slick enough. Broil on high for 5 - 8 minutes or until the skins burst. Set aside to cool. Remove the skins from the tomatoes and put the tomatoes, their cooking juices, the pesto in a blender. Squeeze the garlic from its skin into the blender. Blend the tomatoes until smooth. Add to heat safe bowl, microwave until warmed through. Do not overheat. We want tomatoes to have a sweet, fresh off the vine taste.