Roasted Grape Tomato Cream Soup
 
Prep time
Cook time
Total time
 
This Roasted Grape Tomato Cream Soup is more robust in flavor than in calories. With deep flavors like rosemary and balsamic vinegar, this soup with be your next grill cheese's best friend!
Author:
Recipe type: Soups
Serves: 4 servings
Ingredients
  • 2 cups grape tomatoes
  • 2 garlic cloves, peeled and cut in half
  • 1 large red bell pepper, seeded and roughly chopped
  • 1 tablespoon olive oil
  • 2½ teaspoons balsamic vinegar, divided
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper, plus more for seasoning
  • ½ teaspoon dried rosemary
  • ¾ teaspoon onion powder
  • ¼ teaspoon paprika
  • dash of cayenne
  • 1½ tablespoons coconut sugar
  • ½ cup half and half
Directions
  1. Preheat oven to 400 degrees. Line a cooking tray with aluminum foil and spray with cooking spray.
  2. Scatter tomatoes, garlic cloves and bell pepper on baking sheet. Drizzle with 1 tablespoon olive oil and 1 tablespoon of balsamic vinegar. Season with about ¼ teaspoon salt and a few shakes of pepper. Using your hands, mix veggies around to coat all with oil, vinegar, and seasonings.
  3. Roast veggies for 25 minutes or until tomatoes are soft and peppers are tender.
  4. Transfer cooked veggies, along with as many juices from the pan as you can get, into a blender. Add ¼ teaspoon pepper, rosemary, ¾ teaspoon remaining salt, onion powder, paprika, dash of cayenne, 1½ teaspoons balsamic vinegar, and 1½ tablespoons coconut sugar.
  5. Puree mixture until completely smooth.
  6. Transfer mixture to a pot. Slowly stir in half and half. Bring heat on stove top to medium. Heat the soup through and serve hot.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-grape-tomato-cream-soup/