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45 degree photo of soup in a bowl with spoon scooping a bite.

Tomato Soup with Cherry Tomatoes

Roasted cherry tomatoes create the perfect base for this delicious soup!
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Course: Soup
Keyword: easy, soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Blend: 5 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 96.3kcal
Author: Chantry Montgomery

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

  1. 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. 
  2. 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. 
  3. Nutrition facts are calculated without oil and without cashew cream. 

Nutrition

Calories: 96.3kcal | Carbohydrates: 21.2g | Protein: 4.2g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 523mg | Potassium: 739mg | Fiber: 4.1g | Sugar: 11g | Vitamin A: 116IU | Vitamin C: 37.7mg | Calcium: 83.6mg | Iron: 1.4mg