We are at the peak of these beauties coming out of our garden. Growing big tomatoes is nice and all, but the little ones are my favorite. They are so versatile. I would even go so far as to say they are the candy of vegetables. Although, that may not be accurate, because I am pretty sure these are technically considered to be fruit. Any which way, they are freaking scrumptious and have endless potential.
I made a soup with them that I definitely want to repeat. It was meant to be a bisque, but before adding the cream I tasted it and decided it was perfect just as it was. The inspiration for this soup came from the bisque soup recipe in this post. I changed it a little bit and it was super impressive for a super small amount of labor (if you don't count the part where we planted, grew and picked them).
Cherry Tomato Soup
Yields approximately 7 cups
- 6-7 cups of cherry tomatoes, ideally a mix of varieties. I used sun golds, yellow pear and sweet 100s
- 3 cups vegetable broth/stock
- 5 cloves of garlic, roughly minced
- 1/2 of a medium onion, roughly chopped
- 5 tablespoons of olive oil
- salt and pepper, if needed
- Heat the olive oil in a soup pot over medium heat.
- Saute the onions and garlic until soft and fragrant
- Add the tomatoes and broth
- Let simmer for about 30 minutes, until the tomatoes have mostly broken down
- Remove from heat and puree with an immersion blender or in a blender
- Add salt and pepper, if needed.
Garnish with your choice of cheese, avocado, basil, pepitas or whatever else sounds good to you!
On the opposite end of the spectrum, we also have Hillbilly heirloom tomatoes coming out of the garden at a steady pace. Big as a baby's head, they are.