Homemade tomato soup with cherry tomatoes is the perfect way to use up any extra tomatoes you have lying around! It is so flavorful and easy to make with just a handful of simple ingredients. Paired with some homemade croutons or a sandwich, you just might feel like you are in heaven!
This delicious soup is great for the summer months, during tomato season, when you might have an abundance of cherry tomatoes. It is also delicious during the winter when you want something to warm you up. Honestly, it is just really good any time of year! If you would like some other soup ideas, check out this Instant Pot lasagna soup, this 3-bean veggie chili, or this simple tortilla soup recipe!
Ingredients for Roasted Cherry Tomato Soup
The best part of this soup is the small number of fresh ingredients used. Which also makes it an affordable and easy recipe to put together!
- Cherry Tomatoes - honestly, you can use any fresh tomatoes in this recipe, but fresh cherry tomatoes have a characteristic sweetness that lends to the richness of this soup. Grape tomatoes, Roma tomatoes, or any regular tomatoes will work in a pinch.
- Onion and Head of Garlic - These are the perfect aromatics for this soup that really shine when roasted. The recipe calls for a sweet white onion, but a red onion would also work.
- Herbs - Fresh basil leaves and dried oregano are added to the soup during the blending process. You can use completely fresh herbs, but fresh oregano isn't always as easy to find as fresh basil. If you don't have any oregano on hand, you can also use an Italian seasoning blend, or just leave it out.
- Salt and Pepper - Always be seasoning that food!
- Broth - you can use vegetable broth or bullion with water.
Other optional ingredients - potato (to add creaminess, you can roast this with the tomatoes), white beans (to add protein, blend in with roasted veggies), red lentils, red pepper flakes (if you like things a little spicy and want some extra flavor).
How to Make Cherry Tomato Soup
Preheat your oven to 400 degrees.
Roughly chop your onion, and cut off the tops of your garlic bulbs. You can also separate your bulbs into individual garlic cloves, but keep the skins on so they don't burn.
Add onion, tomatoes, and garlic to an oven-safe pan (I use a baking sheet.) Drizzle with oil if you would like.
Sprinkle with salt and pepper and roast in the oven for about 35-40 minutes. You will know it is done when the tomatoes have burst and started to caramelize.
Once the garlic has cooled enough to handle, squeeze it out of its skin into a blender. Transfer the roasted cherry tomatoes, onions, and the rest of the ingredients to the blender along with basil and blend until smooth. You can also transfer everything to a large pot and blend it with an immersion blender/stick blender.
Taste and add more seasoning if necessary. For a creamy texture, you can add some cashew cream into the entire pot of soup or drizzle just a splash of cream into your bowl.
HINT: If the texture is foamy or frothy, you can transfer it to a pot and heat it over the stove to get rid of the air. I prefer it this way.
Enjoy the best tomato soup with a drizzle of cashew cream or coconut milk, a twist of black pepper, and some crusty bread or a sandwich!
STORAGE
Refrigerator: Cherry tomato soup will keep in the fridge for 3-4 days in an airtight container.
Freezer: Cherry tomato soup can be frozen for up to 3 months in freezer-safe containers.
Tip: Let your soup cool completely before placing it in the fridge or the freezer. This article on how to store soup gives a great explanation for why you shouldn't store hot soup.
Tomato Soup with Cherry Tomatoes
Equipment
- 1 Blender
Ingredients
- 2 pounds cherry tomatoes
- 1 yellow onion
- 2 heads garlic
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cups vegetable broth low sodium
- ½ cup fresh basil leaves or 2-3 Tablespoons dried
Instructions
- Preheat oven to 400° F (about 200° C).
- Peel and quarter the onion.
- Cut the tops off the heads of garlic.
- Spread tomatoes, onion, and garlic heads on a baking sheet.
- Drizzle with oil if using. *see note 1
- Roast in the oven for 35-40 minutes. *see note 2
- Once the garlic has cooled enough to handle, squeeze the bulbs out into the blender.
- Add the rest of the ingredients to the blender.
- Blend until completely smooth.
- If needed, reheat in a pot over the stove before serving.
- Drizzle with cashew cream and enjoy!
Notes
- You do not need to use oil on the vegetables for this recipe. However, the garlic will roast better and be easier to squeeze out if you top it with a little oil before roasting.
- You will know the tomatoes are done once they burst open, and you can start to smell the caramelization. Keep an eye on your veggies so they don't burn.
- Nutrition facts are calculated without oil and without cashew cream.
Nutrition
If you like this recipe, let me know in the comments!
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