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Cherry Tomato Soup

posted by Jennifer
Cherry Tomato Soup

A quick and simple recipe with little prep work needed, this is a delicious soup to throw together on a whim when you can’t decide what to make! This soup is packed with fibre, vitamins A and C, iron, and protein. Choosing small multi-coloured heirloom tomatoes provides a more mellow taste and additional nutrients though a normal red punnet is just as great too!

Prep: 10 minutes Total: 30 minutes


Garlic, minced 1 clove 1 clove
Onion, chopped 1 medium 1 medium
Cherry tomatoes, halved 2 cups 500 mL
Olive oil 1 Tbsp 15 mL
Sherry vinegar 1 Tbsp 15 mL
Passata (tomato puree) 1 ½ cups 375 mL
Vegetable stock 1 cup 250 mL
Fresh basil leaves, torn 2 Tbsp 30 mL
Salt To taste To taste
Pepper To taste To taste


  1. Mince the garlic, chop the onion and halve the cherry tomatoes.
  2. Heat the olive oil in a saucepan.
  3. Add the garlic and onion and fry until softened.
  4. Slowly add the vinegar, allowing it to boil and evaporate until little liquid is left.
  5. Add the cherry tomatoes and cook on medium heat for 10 minutes.
  6. Pour in the passata and the vegetable stock; bring to a simmer.
  7. Add the torn/shredded basil leaves, and season with salt and pepper.
  8. Simmer for another 10 minutes.
  9.  Serve immediately.

View Nutrition Facts

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Makes 2 servings (618 g / serving) Ÿ 1 serving = 1 large bowl of soup (½ the recipe)

Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx  Ÿ  Email:  Ÿ  Phone: (519) 520-9549  Ÿ  Website:

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