AuthorLeah St John, CHN
RatingDifficultyBeginner

This delightfully creamy and satisfying cherry tomato soup is made with just a few ingredients, and is relatively quick and easy to prepare. Eat it by itself, or serve it with a salad or a few slices of fresh gluten-free bread.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 4 cups cherry tomatoes
 2 large yellow onions
 1 cup water
 5 dashes Franks Hot Sauce add more if desired
 2 tbsp vegetable broth or waterplus more if needed
 1 tbsp balsamic vinegar
 ¼ tsp Himalayan Salt
 ¼ tsp black pepper
 ¼ cup fresh parsley, chopped optional, to garnish
 Pumpkin seedsoptional, to garnish
 Plain coconut yogurt optional, to garnish

1

Finely dice the onions.

2

Heat the vegetable broth in a large soup pot on medium heat, and add the onions. Add the balsamic vinegar, and fry for about 5 minutes, or until translucent soft.

3

Add the water and tomatoes, put a lid on the pot, and bring to a boil.

4

Reduce to a simmer, and cook for 10 minutes. If after 10 minutes the tomatoes have not burst, very carefully pop them against the side of the pot.

5

Transfer the mixture to a blender, add the salt, pepper, and hot sauce as desired.

6

Serve and season with salt and pepper to taste. If desired garnish with plain coconut yogurt, chopped fresh parsley, and pumpkin seeds.

Category

Ingredients

 4 cups cherry tomatoes
 2 large yellow onions
 1 cup water
 5 dashes Franks Hot Sauce add more if desired
 2 tbsp vegetable broth or waterplus more if needed
 1 tbsp balsamic vinegar
 ¼ tsp Himalayan Salt
 ¼ tsp black pepper
 ¼ cup fresh parsley, chopped optional, to garnish
 Pumpkin seedsoptional, to garnish
 Plain coconut yogurt optional, to garnish

Directions

1

Finely dice the onions.

2

Heat the vegetable broth in a large soup pot on medium heat, and add the onions. Add the balsamic vinegar, and fry for about 5 minutes, or until translucent soft.

3

Add the water and tomatoes, put a lid on the pot, and bring to a boil.

4

Reduce to a simmer, and cook for 10 minutes. If after 10 minutes the tomatoes have not burst, very carefully pop them against the side of the pot.

5

Transfer the mixture to a blender, add the salt, pepper, and hot sauce as desired.

6

Serve and season with salt and pepper to taste. If desired garnish with plain coconut yogurt, chopped fresh parsley, and pumpkin seeds.

Creamy Cherry Tomato Soup